Easy Cauliflower Stir Fry with Bell Peppers and Asian Sauce
A vibrant vegetable stir fry featuring charred cauliflower florets, crisp bell peppers, and onions tossed in a savory-sweet Asian sauce made with soy sauce, miso, and sesame oil. The cauliflower develops beautiful caramelized edges while maintaining a tender bite, and the sauce brings umami depth with hints of heat from optional gochujang. Perfect as a side dish or easily transformed into a complete meal by adding cashews, edamame, tofu, or shrimp. This quick weeknight recipe delivers restaurant-quality flavors in under 20 minutes.
Ingredients
- 1 medium head cauliflower, 2 pounds
- 1 red bell pepper
- 1 orange bell pepper
- 1 medium white onion
- 3 green onions
- 3 tablespoons rice vinegar
- ¼ cup soy sauce, or tamari or coconut aminos
- 1 tablespoon light miso
- ½ tablespoon gochujang(optional)
- 2 tablespoons sugar, or maple syrup
- 2 tablespoons sesame oil, regular, not toasted
- 1 teaspoon cornstarch, or arrowroot powder
- 3 tablespoons neutral oil, for stir frying, divided
Instructions
- 1
Chop the cauliflower into small florets and thinly slice the bell peppers, white onion, and green onion
- 2
Whisk together rice vinegar, soy sauce, miso, gochujang, sugar, sesame oil, and cornstarch in a medium bowl
- 3
Heat 2 tablespoons neutral oil in large skillet over medium high heat
- 4
Add the cauliflower and a pinch of salt and cook unstirring for 3 to 4 minutes until charred
- 5
Flip the florets and continue cooking for 2 minutes
- 6
Add the bell peppers, white onion, a pinch of salt and the remaining 1 tablespoon oil and cook 4 to 6 minutes until tender
- 7
Turn off the heat and pour in the sauce
- 8
Add the green onions and stir until the sauce coats everything and thickens
- 9
Serve immediately
Tips
Let cauliflower char undisturbed for the first 3-4 minutes to develop flavorful caramelized edges that add depth to the dish.
Make the sauce ahead and store in the refrigerator for up to a week for quick weeknight meals.
For a complete meal, add cashews with the cauliflower or stir in edamame during the last 2-3 minutes of cooking.
Good to Know
Store leftovers in refrigerator for up to 3 days in airtight container.
Sauce can be made up to 1 week ahead and vegetables can be prepped day before.
Serve immediately while hot for best texture and flavor.
Common Mistakes
Don't stir cauliflower too early to avoid preventing proper charring and flavor development.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this without the miso paste?
Yes, you can omit the miso or substitute with an extra tablespoon of soy sauce, though you'll lose some umami depth.
How long will leftovers keep in the refrigerator?
Store covered for up to 3 days, though vegetables will be softer when reheated.
Can I freeze this stir fry?
Not recommended as the vegetables will become mushy when thawed and reheated.