Spicy Roasted Cauliflower Stir-Fry

Serves 4

1 head of cauliflower, cut into florets
3 tablespoons vegetable oil, divided
Salt and pepper
6 slices fresh ginger
1 small onion, thinly sliced
5 cloves garlic, sliced
2 scallions, cut into 2-inch lengths
1/2 teaspoon crushed red pepper flakes (optional)
1 teaspoon toasted sesame oil
2 tablespoons Shaoxing rice wine or dry sherry
1 1/2 tablespoons soy sauce
1/4 teaspoon sugar

Preheat oven to 450°F. On a parchment-lined baking sheet, spread out the cauliflower in a single layer and toss with 1 to 2 tablespoons oil. Season with salt and pepper, and roast until crisp and golden, about 30 minutes. Stir the cauliflower halfway through baking.

Heat 1 to 2 tablespoons of oil in your wok over medium-high heat. Add the ginger and cook for 2 minutes until caramelized. Add the onion and garlic, and cook for another 2 minutes, making sure they don’t burn.

Turn up the heat to high, and add the cauliflower and scallions. Cook for 30 seconds and then add the crushed red pepper flakes (if using), sesame oil, Shaoxing rice wine or sherry, soy sauce, and sugar. Toss everything together, stir-frying for about 1 minute, and serve with steamed rice.

Per serving, based on 4 servings. (% daily value)

Calories 216

Fat 15.8 g (24.3%)

Saturated 1.4 g (6.8%)

Trans 0.1 g

Carbs 15 g (5%)

Fiber 4.7 g (18.9%)

Sugars 5.2 g

Protein 5.1 g (10.1%)

Sodium 394.7 mg (16.4%)