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Dry Pot Cauliflower (干锅菜花)
5 from 10 votes

Dry Pot Cauliflower (干锅菜花)

Dry Pot Cauliflower features blanched cauliflower pieces quickly stir-fried with pork belly, garlic, ginger, and chili, seasoned with soy sauce and scallions. The cauliflower is tender yet retains slight crispness, and the pork adds a rich, savory contrast. It’s a flavorful vegetable-centric dish demonstrating traditional dry pot cooking techniques that combines mild blanching with high-heat stir-frying for balanced texture and seasoning.

Prep Time
3 mins
Cook Time
5 mins
Total Time
8 mins
Servings: 2
Calories: 213 kcal
Course: Side Dish
Cuisine: Chinese

Ingredients

For blanching
  • 320 g cauliflower about 11oz, see note 1 for substitutes, sweet sprouting, cut into bite-sized pieces
  • ½ teaspoon salt
For stir-frying
  • 1 tablespoon neutral cooking oil
  • 60 g pork belly about 2oz, see note 2 for substitutes, thinly sliced
  • 8 cloves garlic smashed
  • 4 lices ginger
  • Chili pepper to taste, fresh, chopped
  • dried chilli to taste
  • 1 teaspoon soy sauce light
  • ⅛ teaspoon salt
  • 1 talk scallions finely chopped

Instructions

Blanch the cauliflower
    Cup of Yum
  1. In a pot, bring plenty of water to a full boil over high heat. Add salt and cauliflower. After about 30 seconds, drain it in a colander. Set aside.
Stir-fry the dish
  1. Heat a wok over high heat until smoking hot (see note 3 if using non-stick cookware). Pour in oil. Swirl to cover the perimeter. Add pork to sear.
  2. Once the pork turns pale, add garlic, ginger, fresh chilli and dried chilli. Stir fry until fragrant (the garlic and pork should become golden on the edge).
  3. Add the drained cauliflower and light soy sauce. Stir fry for about 1 minute. Then sprinkle with salt and chopped scallions. Dish out and serve warm with steamed rice.

Notes

  • Sweet sprouting cauliflower offers the best texture; if using regular cauliflower, blanch for about 2 minutes instead of 30 seconds.
  • Broccolini can be used as a substitute for cauliflower if desired.
  • Pork belly may be replaced with pork shoulder, bacon, or pancetta; reduce salt if using bacon or pancetta due to their saltiness.
  • Use a traditional carbon steel wok for best results, or heat oil first if using non-stick cookware to prevent sticking.

Nutrition Information

Serving 1serving Calories 213kcal (11%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 213

% Daily Value*

Serving 1serving
Calories 213kcal 11%

* Percent Daily Values are based on a 2,000 calorie diet.