Chili Garlic Cauliflower is not your average veggie side. This spicy vegetable dish has fresh garlic, ginger, and some spicy chili garlic sauce to really wake up your taste buds.
My husband and I are getting ready to attempt a 7-day vegetarian diet, so I’ve been creating a lot of new meatless dishes lately. We’ve been incorporating more vegetarian meals into our routine over the last several months, but I want the challenge of going meatless for a full seven days, breakfast, lunch, and dinner. We will still eat dairy and eggs, but no meat.
I found that it takes some creativity in making foods that are both vegetarian and delicious without repeating all the same ingredients over and over again. After my hugely successful Chickpea & Cauliflower Curry, I realized that I LOVE cauliflower. It has a firm texture that I think is an excellent meat replacement, but it also takes on the flavors of whatever you cook with it.
I created Chili Garlic Cauliflower as a have-on-hand, yummy vegetarian item that I could use for many different things. It’s garlicky, spicy, and has a little bit of an Asian flavor with the ginger and chili garlic sauce. I think it is a versatile veggie that is a great addition to salads, topping my burrito bowls that have either basmati or jasmine rice, chickpeas, salad shirazi, and hummus. It’s also great because I keep it in a container in the fridge and I can just grab it and throw some into whatever I’m making.
If you use sriracha as much as I do, you’ll be familiar with the rooster on the bottle of chili garlic sauce because it’s made by the same company. If you look at the ingredient list on both products, you’ll see that they are almost identical! The main difference is that sriracha is all pureed into a squeezable bottle and the chili garlic sauce is chunky, which is why it’s perfect in this recipe because I want to see the ingredients, not just taste them.
Whether you’re doing Meatless Monday, are a true vegetarian, or are a carnivore looking for a delicious cauliflower side dish, I think everyone will enjoy this recipe. Enjoy!
- 2 tsp. olive oil
- 2 garlic cloves, minced
- 3½ cups cauliflower cut into 1 to 1½" pieces
- 1 tsp ginger paste
- ¼ cup water
- 1 tbsp chili garlic sauce
- salt & black pepper
- Heat oil in large pan and saute cauliflower over medium, medium-high heat for about 5 minutes. Add the water and cook for about 3-4 minutes or until the water has dissolved.
- Add garlic, ginger, and chili garlic sauce. Stir everything together and cook for a minute or two until the garlic has softened. Taste for needed salt and pepper. Enjoy warm or cold, refrigerate leftovers.