Dry Fried Cauliflower

A classic Sichuan technique applied to cauliflower. Dry frying removes moisture and creates a slightly charred, intensely flavored result. The Sichuan peppercorns add that signature numbing heat.

Ingredients

• 500g cauliflower, cut into small florets
• 1.5 tbsp vegetable oil
• 6-8 dried chili peppers, cut into sections
• 10 whole Sichuan peppercorns
• 4 green onions, cut into 4-inch sections
• 2 garlic cloves, sliced
• Salt to taste

Instructions

1. Wash the cauliflower and drain well.

2. Heat a dry wok or pan over high heat. Add cauliflower and stir fry without oil to remove excess moisture. Keep stirring until slightly browned.

3. Add 1/2 tablespoon oil and continue stir frying for 5-8 minutes until cauliflower is nearly cooked through. Transfer out or push to one side.

4. Add remaining 1 tablespoon oil to the wok over medium heat. Add garlic, chili peppers, and Sichuan peppercorns. Stir fry until aromatic.

5. Add salt and toss everything together.

6. Turn off heat, add green onions, give a quick stir, and serve hot.