Omnivore's Cookbook · by Maggie Zhu★ 5.0 (1)
Dry Pot Cauliflower (干锅菜花)
NUTRITION · PER SERVING25M COOK
CAL 9%·PRO 12%
CARBS 9G21% OF CAL
3G FIBER3G OTHER4G TOTAL SUGAR
FAT 14G71% OF CAL
4G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy cauliflower bites stir-fried with bacon and chili peppers in a savory sauce. Addictively tasty with aromatic Sichuan peppercorn flavor, ready in under 30 minutes.
sidechinesestir fryporkdairy free
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 head (1 lb / 450 g) Chinese cauliflower (, cut into bite-size florets )
- 1 tablespoon peanut oil ((or vegetable oil))
- 4 slices bacon (, cut to bite-size pieces)
- 4 Chinese dried chili peppers (, cut in half)
- 2 green onions (, cut into 2” (5 cm) pieces)
- 1 tablespoon minced ginger
- 4 cloves garlic (, sliced)
- 1 long red Asian pepper (or Thai bird eye chile, jalapeno, or anaheim pepper) (, sliced)
- 1/3 cup chicken broth
- 2 teaspoon soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon freshly ground Sichuan peppercorns ((Optional but highly recommended))
At a glance
PER SERVING · TIME 25M
CAL 9%·PRO 12%
CARBS 9G21% OF CAL
3G FIBER3G OTHER4G TOTAL SUGAR
FAT 14G71% OF CAL
4G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 713mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 501mg
- Calcium
- 36mg
- Iron
- 0.71mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 713MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.