Sichuan dry pot cauliflower
Cauliflower roasted until charred then wok tossed with chillies, garlic and Sichuan pepper. A smoky dry pot supper.
- Time40 min
- LevelEasy
- Costabout £2.60 a head
- Oven230°C (210°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 230°C (210°C fan). Toss the cauliflower with 2 tbsp of the oil and the salt on a large tray.
- 2
Roast for 25 minutes, turning once, until deeply browned at the edges.
25 min - 3
Heat the last tbsp of oil in a wok over a medium heat. Add the chillies and peppercorns and stir for 30 seconds until fragrant.
0 min 30 s - 4
Add the garlic, ginger and green pepper and stir fry for 2 minutes.
2 min - 5
Tip in the cauliflower and tamari. Toss over a high heat for 2 minutes, then add the spring onions.
2 min - 6
Scatter with sesame seeds and coriander and serve straight from the wok.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.