Sometimes the easiest dishes are the best aren’t they? Some nights I make really involved, multi-step meals, and some nights, I have absolutely no desire to do that. Since I started this blog, I have had people ask me, “is everything you make blog-worthy?” And the answer is definitely no. I do cook every night, but some nights if I’m feeling lazy, we just have spaghetti with a quick pan sauce or something quick on the grill. There are lots of meals that I would never dare take a picture of to share on the Internet!

This Stir Fried Sweet Thai Chili Cauliflower ended up being the best of both worlds because it was so good that it was definitely blog worthy, but so easy, that it only took me minutes to throw together. Even my lazy self was able to muster up the energy to stir around this cauliflower for five minutes!

The sweet thai chili sauce in this dish really makes it unique! You can find it at any grocery store or if you don’t want to buy it, you could use sriracha or just hot sauce! Thai Garlic Sauce would be good as well, but I love the flavors of the sweet and chili together. You could probably forgo the sauce all together and just use the soy sauce, its up to you!

Stir Fried Sweet Thai Chili Cauliflower

Ingredients

1 head of cauliflower cut into florets
2 tbsp. canola oil
2 tbsp. soy sauce
juice of 1 lime lemon, or a splash of rice wine vinegar
2 green onions chopped
2 garlic cloves minced
2 tbsp. panko bread crumbs
To taste: Sweet Thai Chili Sauce Sriracha, Hot Sauce

Instructions

In a large frying pan, heat up your oil.
Once hot, add your florets and immediately begin stirring.
Cook over high heat for 2-3 minutes or until florets start to soften.
Add your garlic and soy sauce and continue stirring for about 2-3 minutes.
Once florets are tender to your liking (I like mine soft) add your sauce, green onions, panko, and lime/lemon/rice wine vinegar.
Stir until everything is evenly coated and then serve immediately. If your sauce is too thin, add a few tsp. corn starch until it thickens. Enjoy!