Sizzling Dry Pot Cauliflower

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    Cauliflower is so underrated, especially when it can taste this good. Here’s how to make the classic Sichuan style dry pot cauliflower!

    Level: Beginner

    Time: 20 mins

    Serves 2-3


    • 1 head of Chinese cauliflower

    • 2-3 diced garlic cloves

    • 1 inch of ginger thinly sliced

    • 2-3 thai chili peppers, thinly sliced

    • 1-2 tbsps of doubanjiang (fermented bean paste)

    • 2 blocks of dry braised tofu

    • 1/2 pound of pork belly or pork butt

    • 1 tbsp soy sauce

    • 1 tbsp Shaoxing wine

    • Pinch of salt

    • Pinch of FlyByJing’s Mala spice mix (optional but SO GOOD)

    • Garnish with scallions


    • Wash your cauliflower then cut into bite sized florets

    • Set to the side, while you prep your aromatics

    • Dice the garlic cloves, slice ginger into thin matchsticks, then cut up the thai chili peppers

    • Next, cut the dry braised tofu into thin pieces and for the vegans/vegetarians, you’re ready to cook from here

    • If you want some meat, cut up pork belly or pork butt into small bite size pieces and marinate for 10-15 mins in the soy sauce, shaoxing wine, and add a pinch of salt

    • Get your wok on medium heat and start stir frying the garlic, ginger and peppers, until aromatic

    • Next add in the fermented bean paste and cook until fragrant

    • Add in the tofu first and toss to coat in the sauce, then add in pork if you so choose

    • Stir fry until pork is just losing the red color and add in cauliflower

    • Stir fry so that the veggies are well coated in the sauces, then cover for 2-3 mins so it can steam and soften slightly

    • Remove the lid, and stir fry again until moisture mostly evaporates (around 2-3 mins)

    • Last step is optional, though highly recommended — add a pinch of FlyByJing’s Mala spice mixture! The aromatic, toasty peppercorns and the umami of the mushroom powder capture the essence of dry pot in a very convenient format.

    • Garnish with scallions and enjoy!