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Cauliflower Stir Fry


  • 1 medium head cauliflower

  • 1 red bell pepper

  • 1 orange bell pepper

  • 1 medium white onion

  • 1 tablespoon light miso

  • ½ tablespoon gochujang

  • 2 tablespoons sugar or maple syrup

  • 3 green onions

  • 3 tablespoons rice vinegar

  • ¼ cup soy sauce

  • 2 tablespoons sesame oil

  • 1 teaspoon cornstarch

  • 3 tablespoons neutral oil for stir frying, divided

  • To serve as a main dish: Add ¾ cup cashews with cauliflower and add 1 cup sauteed shrimp and rice.


  1. Chop the cauliflower into small florets. Thinly slice the bell peppers. Thinly slice the white onion. Thinly slice the green onion.

  2. In a medium bowl, whisk together rice vinegar, gochujang, sugar, soy sauce, miso, sesame oil, and cornstarch.

  3. In skillet, heat 2 tablespoons neutral oil over medium-high heat. Add the cauliflower and just a pinch of salt. Cook monitored but unstirring for approximately 3 to 4 minutes until charred. Flip florets and continue cooking for approximately 2 minutes.

  4. Add the bell peppers, white onion, and a pinch of salt and the remaining tablespoon of oil and cook approximately 4 to 6 minutes (until tender).

  5. Turn off heat. Pour in the sauce and add green onions. Stir until sauce has covered/coated everything and it thickens.

  6. Serve immediately and enjoy.


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