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This is probably the most popular Chinese cauliflower recipe. It is easy to make. The taste is spicy and savory. It involves a special cooking method that imparts this dish its iconic smoky flavor and gives the cauliflower a crispy texture. Once you tried it, you will want to apply it to other vegetables.
Ingredients
340g / 12 oz of cauliflower
1 Tbsp of vegetable oil
141g / 5 oz skinless pork belly, sliced thinly
4 cloves of garlic, sliced thinly
4 Thai bird eye chilies, diced
1 green chili, sliced thinly
1 dried red chilies, cut into short pieces
1/2 tbsp Sichuan Dou Ban Jiang (Amazon Link – https://geni.us/Sichuan-dou-ban-jiang)
2 tsps soy sauce (Amazon Link – https://geni.us/light-soy-sauce)
1/2 tbsp oyster sauce (Amazon Link – https://geni.us/premium-oyster-sauce)
1/4 tsp Sichuan peppercorn powder (Amazon Link – https://geni.us/sichuan-peppercorns)
Instructions
Cut the cauliflower into small florets. Add a drizzle of vegetable oil and stir to coat well.
Add the cauliflower to the wok and stir over medium heat for 3-4 minutes or until slightly charred. Take the cauliflower out and set it aside. The dish’s name Ganguo means dried pot, referring to this smoky and concentrated flavor, which makes the cauliflowers taste so much better than blanched.
Add the pork belly slices into the wok and stir over medium-low heat for a few minutes or until you get about 2 tbsp of pork fat. You can also use bacon but you have to adjust the seasoning amount in this recipe because bacon is salty already.
Add the garlic slices, diced Thai bird eye chilies, green chili, dried red chilies, and Sichuan dou ban jiang (Using different kinds of spicy ingredients makes the flavor more complex). Stir over medium-low heat for a couple of minutes to activate the umami taste of the Sichuan Dou Ban Jiang.
Introduce the cauliflower back into the wok and stir well. Season it with soy sauce, oyster sauce, and Sichuan peppercorn powder and mix thoroughly. Serve as a side dish.
21 Comments
Mandy!! I Love the way you say that ingredient Sichuan ___ And yes I Do love cauliflower being dry cooked too. I will definitely need less hot peppers in my 😮recipe lol. Thank you!
This sounds delicious! Unfortunately I can get this type of cauliflower, but I think it would be really tasty with broccolini instead.
Yuuuummmmm. I haven't had cauliflower in forever. Definitely gonna try this.
Numbing effect? Why is that a good thing, if you’re not having a root canal? (I ordered some cauliflower “lite mild” last week. My tongue burned for 15 mins! I don’t get it.)
I love your veggie focused videos, they legit make me excited to cook some up because this looks soooo good
My niece is 12 and she loves cauliflower! I’m definitely going to try this dish for her!
Very nice testy 🎉
👍👍👍👍👍👍…Mmmmm , so good Mandy. Great presentation, thanks.
Golden Girl ❤
👍 recipe
So pretty the cauli.
Hello Mandy, the cauliflower you're using looks to me exactly like a standard cauliflower that has been harvested late. The cauliflowers that are typically seen for sale in Western countries are picked very early, while the florets are short and tightly packed. If the farmer leaves them on the plant for longer, the florets lengthen and the stems turn green. I know this because I'm a vegetable gardener and every year I grow so many cauliflowers that my family can't eat them all in time, so I have to leave them on the plant for longer, and that's how they look! If you can find a gardener who grows them, you could ask them to pick them late for you so you can enjoy them just like you have here. I'd love to give you some of mine, but I'm on the wrong side of the planet (Australia) ☺. I love your videos and have tried lots of your recipes!
Hi Mandy
This cooking method is what we italian descendants call "the italian way", no water, just some oil, garlic and Chili… good for many vegetables
Surprised?
Best regalos
Carlos
It's called caulilini.
Mandy….this is only an old man talking….but…..you look soooooooo much nicer…..sexier…..with your bangs!!!!!!
I have 2 questions, I don't eat pork, what can I substitute? How spicy is this dish?
Yummy
It looks so delicious, but sadly it will be to spicy for me with all this chillies….
Hello Mandy your egg and ladyfinger recipe was very simple and tasty Love from india
garlic makes me very sick nothanks
Yum Yum Yum! I can actually grow this variety (called SONG) and just planted the little babies out the other day. I can't wait to whip this up. ❤