Sichuan Dry Pot Cauliflower

garlicallday.com Full Recipe

Dry Pot Cauliflower is a classic dish from the Sichuan province of China.

The star is of course cauliflower, brought to life by tons of garlic, chili peppers, and flavourful pork belly slices.

INGREDIENTS:

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Heat oil in a wok over medium heat. Add pork belly slices and cook until they turn opaque and start releasing oils.

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Turn the heat up to high. Add the garlic, ginger, and chili peppers and stir fry briefly, just until aromatic.

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Add the cauliflower florets and stir fry for a few more minutes until the cauliflower is fully coated in oil.

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Stir together the sauce ingredients. Drizzle this sauce over the cauliflower and cover for a few minutes to steam.

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Uncover and continue to cook until most of the moisture has evaporated.

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Swipe up for full recipe!

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[{"selector":"#anim-ba2d0927-ae34-43ea-b8ef-ac50d3f282ae","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d71670c6-ec5c-4984-a163-5f7cbae63e7e","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] SUPER SPICY MAPO TOFU SPINACH WITH CHICKEN BROTH AND GARLIC

Sichuan Dry Pot Cauliflower

Dry Pot Cauliflower is a classic dish from the Sichuan province of China.

The star is of course cauliflower, brought to life by tons of garlic, chili peppers, and flavourful pork belly slices.

INGREDIENTS:

Pork belly

Garlic

Red chile peppers

Cauliflower florets

Sichuan pepper