Continuing our month of vegan recipes, this stir-fry is hearty enough for a chilly November night, yet classic enough to serve during a potluck, weekend dinner and throughout the year. It has a bit of a kick (red pepper flakes) that can be altered to your taste, but is sure to satisfy a range of taste buds.
What You’ll Need:
- 1 medium sized head of cauliflower, cut into florets
- 4 tablespoons vegetable oil
- salt and pepper to taste
- 6 slices fresh ginger
- 1 small white onion,
- 2 large carrots, thinly sliced
- 4 cloves garlic, diced
- 2 shallots, cut into 2-inch lengths
- 1/2 teaspoon crushed red pepper
- 1 teaspoon sesame oil
- 2 tablespoons rice wine
or dry sherry
- 1 tablespoon soy sauce
- 1/4 teaspoon maple syrup
- Preheat oven to 450°F.
- In a large bowl, toss cauliflower with 2 tablespoons of vegetable oil. Spread out on a parchment-lined baking sheet in a single layer. Season with salt and pepper if desired, and roast for about 15 minutes. Flip or stir cauliflower, and roast for about 15 more minutes, or until crisp and golden.
- Heat the rest of the vegetable oil (2 tablespoons) in a wok over medium-high heat. Add ginger and cook until caramelized; about 2 minutes. Add onion, carrots, and garlic and cook for another 2 minutes; do not burn.
- Add cauliflower and shallots, turning the heat up to high. Cook for about 30 seconds and add crushed red pepper, sesame oil, rice wine or sherry, soy sauce and maple syrup. Toss for about 1 minute, serve hot with rice.