Dry-Fried Cauliflower is a classic Sichuan-style home-style dish. No blanching or deep-frying needed—just pan-fry the cauliflower directly until the edges are slightly charred, dry, and flavorful. With the aroma of dried chilies and Sichuan peppercorns, it’s numbing, savory, and crisp—absolutely unbeatable with steamed rice.
🌴 Ingredients:
· 1/2 head cauliflower (about 400g, cut into small florets)
🌴 Aromatics:
· 4-5 cloves garlic (minced)
· A small piece of ginger (minced)
· 4-5 dried red chilies (cut into segments)
· A small pinch of Sichuan peppercorns
· 1 stalk scallion (chopped)
· A small pinch of toasted white sesame seeds (for garnish)
🌴 Seasonings:
· 2 tbsp light soy sauce (about 20ml)
· 1 tbsp oyster sauce (about 10ml)
· A pinch of sugar (to enhance flavor)
· A pinch of white pepper powder
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Prepare the Cauliflower
Cut the cauliflower into small florets, wash, and drain thoroughly. ⚠️ Note: Make sure to drain the cauliflower well, or it will release water during frying and turn into boiled cauliflower. I’ve tried it without draining, and it turned out watery. - Dry-Fry the Cauliflower
Heat a generous amount of oil in a pan. Add the cauliflower and pan-fry over medium-low heat for 3-5 minutes until the edges are slightly charred, dry, and just tender. Remove and set aside. ⚠️ Note: Be patient and don’t flip too often; let one side char before turning. I’ve tried flipping too frequently, and the cauliflower broke apart. - Sauté the Aromatics
Add a little oil to the pan, add the dried chilies and Sichuan peppercorns, and stir-fry over low heat until fragrant. Add the minced garlic and ginger, and stir-fry until fragrant. ⚠️ Note: Never use high heat, as the chilies and peppercorns burn easily and turn bitter. - Combine and Serve
Turn to high heat, add the pan-fried cauliflower back to the pan. Add the light soy sauce, oyster sauce, sugar, white pepper, and salt. Stir-fry quickly to combine. Sprinkle with scallion and sesame seeds, and serve. ⚠️ Note: Be quick to keep the cauliflower crisp. I’ve tried cooking too long, and it turned mushy.
💡 More Savory and Addictive Cauliflower Dishes:
If you enjoy this dry-fried cauliflower, you should also try my [Dry Pot Cauliflower] for another incredibly flavorful and crowd-pleasing dish.
Want to explore more? Check out my full [Home-style Dishes] category!
💡 Tips:
The key to Dry-Fried Cauliflower is “dry-fried for flavor, crisp and refreshing.” Drain the cauliflower thoroughly and be patient when pan-frying until the edges are charred. Fry the chilies and peppercorns over low heat to prevent burning. Be quick when combining to keep the texture crisp.
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