Garlic Cauliflower

Name: Garlic Cauliflower
Total time: 16 min
Ingredients: 1 medium head, cut into florets cauliflower; 4-5 cloves, minced garlic; 1 teaspoon salt; 1 teaspoon chicken powder; 1 tablespoon mixed with 3 tablespoons water cornstarch; 2 tablespoons vegetable oil; 1/2 cup for simmering water

A fast and aromatic Chinese stir-fry that turns simple cauliflower into something memorable. Tender florets meet golden, fragrant garlic in a glossy sauce that clings to every bite. Perfect for busy weeknights when you need something delicious on the table quickly.

16 min

Easy

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Story

This everyday Chinese home-style dish proves you don't need fancy ingredients to create something special. The secret lies in toasting the garlic just right—golden and fragrant, never burned—before adding the cauliflower. A quick blanch first takes away any bitterness and gives the vegetable a head start. The cornstarch slurry at the end creates that silky, glossy coating that makes every floret irresistible.

Ingredients

cauliflower 1 medium head, cut into florets

garlic 4-5 cloves, minced

salt 1 teaspoon

chicken powder 1 teaspoon

cornstarch 1 tablespoon mixed with 3 tablespoons water

vegetable oil 2 tablespoons

water 1/2 cup for simmering

Instructions

Blanch the cauliflower

Bring a large pot of water to a vigorous boil. Drop in the cauliflower florets and let them cook for exactly 1 minute—you want them just slightly tender but still firm. Drain thoroughly and set aside. This brief cooking takes away any raw bitterness and gets the vegetable ready for the wok.

Toast the garlic

Heat vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add the minced garlic and stir-fry for about 30 seconds, just until it becomes fragrant and takes on a light golden color. Keep the garlic moving to prevent burning—it goes from perfect to bitter in a heartbeat.

Add cauliflower and simmer

Toss the blanched cauliflower into the wok and give it a quick stir-fry for 30 seconds. Pour in the water, then cover and let everything simmer over medium heat for 3-4 minutes until the cauliflower reaches your desired tenderness. It should be soft but still hold its shape.

Season and finish the sauce

Sprinkle in the salt and chicken powder, stirring to coat every piece evenly. Give the cornstarch mixture a quick stir to recombine, then drizzle it into the wok. Toss everything together for another minute until the sauce thickens and beautifully coats each floret with a glossy sheen.