Vegetarian Lemongrass Coconut Cauliflower Stir-Fry with Lime
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Learn more →Ingredients
4 servings
- 1 large head cauliflower (about 2 lb), cut into 1 ½-inch florets
- 3 tbsp neutral oil (such as avocado or canola oil), divided
- 2 stalks lemongrass, outer layers removed, tender inner core finely minced
- 1 tbsp fresh ginger, peeled and finely grated
- 3 cloves garlic, finely minced
- 1 red chili (such as fresno or thai), thinly sliced
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp soy sauce
- 1 tsp fish sauce
- 1 tsp light brown sugar
- 1 lime, zested and juiced (about 2 tbsp juice)
- ½ tsp salt, plus more to taste
- 3 scallions, thinly sliced (green parts only for garnish)
For serving
- ¼ cup fresh cilantro leaves (optional)
- steamed jasmine rice or rice noodles, for serving (optional)
Instructions
- 1
Pat the cauliflower florets dry with paper towels. Heat 2 tbsp of the oil in a large wok or 12-inch skillet over high heat until the oil shimmers and just begins to smoke. Add the cauliflower in a single layer — work in two batches if needed to avoid crowding — and cook undisturbed for 3–4 minutes, until the undersides are deeply golden and charred at the edges. Toss and cook for another 2–3 minutes, until the florets are golden on most sides and just tender when pierced with a knife tip. Transfer to a plate.
- 2
Reduce the heat to medium. Add the remaining 1 tbsp oil to the wok. Add the lemongrass, ginger, garlic, and red chili and cook, stirring constantly, for 1–2 minutes, until fragrant and the garlic is just turning golden at the edges — watch closely, as the minced aromatics can brown quickly.
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