Meatless Monday: Spicy Cauliflower Stir Fry

Since my decision to go vegetarian fulltime I have been searching for new and different recipes. Finding recipes that go beyond pasta, but are still filling and have big bold flavor has been really important. I have always loved the Food Network, and lately I have been watching a lot of The Pioneer Woman.  She is not my favorite host, and I find a lot of her food looks too time consuming and labor intensive to make. There’s also the obvious: when you think of vegetarian food you do not think of recipes from a woman who lives on a cattle ranch. Most of her recipes are not really vegetarian friendly. But still I find myself watching.

Last week on her show she prepared a Spicy Cauliflower Stir Fry that she promised was super quick and easy to make.   I was not sure how I would feel about this, cauliflower is hit or miss for me, but I decided to give it a try.  I am so glad that I did, because it is a real winner! It is so delicious, and it was quick and easy to make. I definitely did all the prep and cooking in 30 minutes or less. Just a note of warning, it is spicy, not overly so in my opinion, but I am someone who likes spicy food for the most part.

The original recipe only calls for cauliflower, but I wanted this to be a main course and not a side dish. So I used her recipe as a base and added more vegetables to mine. I could not find green onion, so I substituted one small yellow onion to cook in with the stir fry and went without the garnish. I also added snap peas and tomatoes to my stir fry to make it more substantial.  This is definitely going to be a recipe that I reach for again when I want a fast, easy, tasty meal.


  • 1 whole Head Cauliflower
  • 2 teaspoons Vegetable Oil
  • 2 cloves Garlic, Minced
  • 2 Tablespoons Soy Sauce
  • 1 whole Lime (or Sub A Splash Of Rice Wine Vinegar)
  • 2 whole Green Onions, Sliced
  • 1 Tablespoon Sriracha, Or Other Hot Sauce
  • Lime Wedges For Serving



Break up the cauliflower into large florets, then, using your hands, break into very small florets.

Heat a large, heavy skillet over medium-high to high heat. Add the oil, then the cauliflower and garlic. Stir the cauliflower around the pan, allowing it to get very brown in some areas. Cook for 3 minutes, then turn heat to low. Add soy sauce, squeeze in the juice of the lime, and add most of the sliced green onion, reserving the rest for serving. Stir and allow to cook for 1 minute, and then squeeze the hot sauce over the cauliflower. Stir until the hot sauce has been incorporated. Add a little more hot sauce if you want a deeper color and flavor.

Serve hot in a bowl. Sprinkle extra sliced green onions on top, and serve with a lime wedge.