I obviously am enjoying Christopher Kimball’s new cookbook as here is another recipe from “The World in a Skillet”. One of the reasons I am drawn to certain dishes is because of the ingredients and in this case cauliflower and of course chilies and scallions add more interest.
Once again a recipe ranks high with flavor. Heat is perfect (for me) and can be tamed by using jalapenos instead of serranos (they are 5 times hotter than jalapenos) and removing all seeds. Be warned – this delicious recipe can cause your lips to tingle, but in a good way! I even enjoyed nibbling on leftovers straight from the refrigerator! This is a Western take on a dish served in the Hunan and Sichuan regions of China.
Stir-Fried Cauliflower with Chilies and Scallions
- 2 tbsp. neutral oil (I used canola)
- 1-1/4 lbs. (about 5 cups) cauliflower trimmed and cut into 1-inch florets
- kosher salt to taste
- 3-4 oz. pancetta, chopped (I bought it already chopped – you could sub prosciutto, ham or bacon)
- 1-1/4 tsp. cumin seed
- 3 dried arbol chilies, cut in half (most of the seeds were removed)
- 1 serrano chili, stemmed and sliced into rings (can substitute jalapeno or leave out) -most of the seeds were removed
- 4 scallions, white parts and light green chopped and green tops sliced (keep separate)
- 3 medium garlic cloves, thinly sliced (I prefer to mince my garlic)
- 2 tbsp. dry sherry (found in the liquor section of your grocery)
- 1-1/2 tsp. reduced sodium soy sauce
- 1 tsp. unseasoned rice vinegar
In a 12-inch skillet heat the oil over medium heat, until barely smoking. Add the cauliflower and stir to coat, then arrange in an even layer. Cook without stirring until beginning to brown, about 3 minutes. Stir and add 1/4 cup water and 1/4 tsp. kosher salt; cover. Cook until just tender and the liquid has evaporated, about 10 minutes or so. Transfer to a large plate, then wipe the skillet with paper towels.
In the same skillet cook the pancetta over medium low, stirring until the fat has rendered about 4-5 minutes. There should be a thin layer of fat in the pan; if needed add 1-2 tsp. of oil. I didn’t need to! Add the cumin, both chilies, scallion whites and light green and garlic. Cook, stirring, until fragrant for about 1 minute.
Increase the heat to medium high and return the cauliflower to the pan; add the sherry and soy sauce. Cook, stirring occasionally, until the liquid evaporates, 1 to 2 minutes. Remove from the heat and stir in the vinegar and sprinkle with scallion greens.
Serve with or without the dried chile de arbol halves (they do add color) – just warn your guests they are hot as well as the serrano rings.
Recipe by cookingwithauntjuju.com
This dish looks very familiar! Cauliflower stir-fry was my all-time favorite Hunan vegetable dish. This recipe looks like a great one that can be made wholly with ingredients available in the U.S.
This may be my favorite cauliflower recipe! You can leave out the meat (but it does provide some saltiness) and use peppers of your choice. I did use a serrano and 3 chile de arbol. Super delicious 🙂 Let me know if you try it…
A tasty looking dish, and great way to add flavors to the otherwise somewhat bland cauliflower! I would probably reduce the heat level a bit, as, as much as I love a bit of heat, I’m still not capable of enduring too much of it. 🙂
Yes, the peppers do add some great flavors and heat – maybe just a little too much for you. I love this kind of heat once in awhile – just adjust to taste as always 🙂
Of course! 🙂
When I visited Hunan province in China, I especially enjoyed the food carts at the local market. One lady in particular displayed 20 or more dishes of meats and vegetables that you could mix and match in a bowl of rice for around $1 (!). My favorite dish was her cauliflower and this recipe sounds so similar – I cannot wait to try it!
I would have loved the food carts too – great way to try a bunch of things! $1.00 for all that food – what a deal, especially with the high food prices now. You will love this recipe – just use the heat level you like – I enjoyed my lips “tingling” 🙂
i love cauliflower and chillies and pancetta etc!! Yum! sounds great.
Me too Sherry – a new favorite way to prepare cauliflower 🙂
I like my lips to tingle from the heat. 😜🍃🌶
Me too Gail 🙂
Testy recipe of stir-fried cauliflower ! Cauliflower is all time favourite thanks for sharing 💐😊
You’re welcome – I just love this veggie and in a stir fry even more so 🙂
This is fabulous! Such great flavors!
Thanks Mimi – I think so too 🙂
Wonderful fried cauliflower with chilly ! Cauliflower is always favourite ! Thanks for sharing 😊👍
Thanks – I saw your comment above! Spicy chilies are always delicious 🙂
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