Dry-pot cauliflower (Gānguō huācài) from The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition (page 73) by Hannah Che

  • scallions
  • soy sauce
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute cauliflower for caulilini, and red bell peppers for red chiles.

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Notes about this recipe

  • Eat Your Books

    Can substitute cauliflower for caulilini, and red bell peppers for red chiles.

  • Miambe on February 16, 2025

    Great recipe. Highly spicy with loads of flavor. Lots of liquid after adding cauliflower so briefly removed to reduce sauce then added it back to carmalize.

  • sometimes on December 24, 2024

    Used a farmers market cauliflower that seemed halfway between caulini and the usual grocery store sort. Arbols for the dried Chiles. Otherwise made as written This was pretty tasty and I’ll make it again, though partly to improve on the process. The issue I ran into is that I had some trouble getting the water out of the pan after the steaming step in the wok as the recipe seemed to intend in asking for the sauce to “caramelize.” In the future I think I’ll parboil the cauliflower for a little longer and skip the temporarily lidded wok to try to help with that

  • lorloff on November 01, 2024

    We had caulilini from the farmer's market and made this dish which was wonderful. I used sichuan chili bean paste from Mala market which was fantastic in the dish. It has a high spiciness level so next time I will 1/2 the amount the recipe called for. My head of flowering cauliflower weighed 1.5 pounds so I doubled the sauce and it worked perfectly. This is a really great dish highly recommended.

  • christineakiyoshi on December 11, 2022

    Another great meal from this book. Easy to make with ingredients we always have in the cupboard.

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