Spicy Cauliflower

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This delicious dish has a wonderful ginger flavor and gets spice from Sambal (or Sriracha). Even if you have non cauliflower lovers, you should try them on this dish! It is surprisingly good, dare I say great. Blanching then browning the cauliflower makes all the difference so be sure not to skip this step.

Serves: 6 servings
Serving size: ⅙ recipe
Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes


  • 1 Tablespoon Sambal or Sriracha
  • 2 Tablespoon low sodium soy sauce
  • 3 Tablespoon rice vinegar or other mild vinegar such as white wine vinegar
  • ½ Tablespoon sugar
  • 1 medium sized head cauliflower cut into florets
  • 1-2 Tablespoons canola oil
  • 1 onion, minced
  • 1 Tablespoon ginger, grated
  • 1 bunch green onions cut into 1-inch pieces
  • 4 Roma tomatoes, chopped


  1. Combine the first 4 ingredients in a small bowl and set aside.
  2. Blanch the cauliflower in boiling water until tender. Drain well, you want the cauliflower to be dry.
  3. Heat oil in a large sauté pan and brown the cauliflower on all sides. You want it to be browned well. Remove from the pan and set aside.
  4. Add the remaining ingredients and the sauce you made in step one. Cook until tomatoes begin to break down.
  5. Return the cauliflower to the pan and heat through.
  6. Adjust seasoning.

Nutrition Information per Serving

  • Serving Size: ⅙ of recipe (192g)
  • Calories: 104
  • Carbohydrates: 13 grams
  • Fiber: 4 grams
  • Protein: 3 grams
  • Fat: 5 grams
  • Sodium: 244 mg
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