watch how this tasty recipe is made 👌

Ingredients

• 1 head Cauliflower (cut into bite‑size florets)
• 1 tsp Salt (for soaking the cauliflower)
• 2 tbsp Vegetable Oil (high smoke‑point oil such as canola or sunflower)
• 0.5 tsp Garlic Chili Powder (store‑bought packet, aromatic garlic‑infused chili powder)
• 0.5 tsp Salt Powder (fine salt for seasoning at the end)
• 1 small Onion (thinly sliced)
• 2 stalks Green Onions (cut into 2‑inch pieces)

Instructions

1. Prepare Cauliflower

   Trim the cauliflower head and break it into bite‑size florets. Rinse under running water.

   Time: PT5M

2. Soak in Salt Water

   Place the florets in a large bowl, add 1 tsp salt and enough clean water to cover. Soak for 10 minutes to loosen any hidden insects or grit.

   Time: PT10M

3. Drain and Dry

   Drain the cauliflower in a colander and pat dry with a clean kitchen towel or paper towels.

   Time: PT2M

4. Heat Oil

   Add 2 tbsp vegetable oil to a wok or deep skillet and heat over medium‑high heat until shimmering.

   Time: PT2M

   Temperature: Medium‑high heat

5. Fry Cauliflower

   Add the dried cauliflower florets to the hot oil. Stir‑fry until the surface turns light golden and slightly crisp, about 6‑8 minutes.

   Time: PT8M

   Temperature: Medium‑high heat

6. Add Spice Mix

   Sprinkle 0.5 tsp garlic‑chili powder and 0.5 tsp fine salt over the cauliflower. Toss 5‑6 times until the spices coat the florets evenly.

   Time: PT2M

   Temperature: Medium‑high heat

7. Finish with Onions

   Add the sliced onion and green onion pieces. Stir‑fry quickly on high heat for another 2 minutes so the onions stay crunchy and the spices adhere.

   Time: PT2M

   Temperature: High heat

8. Serve

   Transfer the hot cauliflower to a serving plate and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

180

Protein

5 g

Carbohydrates

12 g

Fat

12 g

Fiber

4 g