Cauliflower stir-fry with miso chili sauce


Here’s a nice combination of stir-fried cauliflower (mine happened to be purple) with an Asian-inspired sauce. The miso adds a little more depth to this dish than just plain soy sauce.

You can make the vegetables as a dish on their own, to be served with rice, or cook them with rice noodles. If you go for the latter option, I suggest doubling the quantity of sauce.

For 2-3 servings:
miso-chili-veggie-stir-fry-wok150 g onion
4-6 garlic cloves
300 g cauliflower
1/2 T miso paste
1 T soy sauce
1 1/2 T silan (date honey)
1/2 T chili sauce
chopped chives
Optional: 200 grams rice noodles, soaked for about an hour

Chop the onion, and begin frying in a large wok in a small quantity of oil. Once the onion becomes fragrant, add the garlic, crushed. Add the cauliflower as the garlic is beginning to brown. Cook for a minute or two, until the cauliflower begins to soften.

If you’re adding rice noodles, drain them and add them now. Stir for a few minutes, until the noodles soften.

Mix the chili, soy sauce, silan and miso (double the quantities if you’re using noodles), pour on top of the stir-fry, mix and cook for a minute or two until everything is coated (and the noodles have absorbed some of the liquid).

Add some chopped chives to serve.

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