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Spicy Cauliflower Stir-Fry

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Such a healthy, yummy treat. Serve it over rice or eat it by itself. Eat it with chopsticks to savor each bite!


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Consider this penance for the brownie recipe I posted Monday.

Ha.

That said, ohhhhhhhhhh this is good. So simple, so delightful, so delicious. I first made it one dark and stormy night awhile back when I was in the mood to eat something light and veggielicious, but I was a day away from going on a big grocery shopping trip and my food supply was low. So here were my choices:

* 4 somewhat wrinkly grape tomatoes

* Half of a very sad looking zucchini wrapped in plastic

* A carrot that had lost its will to live

* A respectable head of cauliflower

I opted for the cauliflower, and I just let my soul take me where it wanted to go.

And it’s taken me back to the same place several times since!

Come along with me on my cauliflower journey, my friends. I promise you will not be sorry.

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Wash a head of cauliflower, then slice it in half down the middle.

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Break the cauliflower into large pieces…

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Then, using your hands, break it into very small florets! Along the way, slice off the stems if they’re very big.

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You basically want a big pile of cute little cauliflower pieces, preferably without the freaky pink alien hand you see above.

I wish that alien would stay out of my kitchen! I’m tired of him photobombing my food pics.

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Slice up a couple of green onions…

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And mince up some garlic.

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Finally, slice a good-sized lime in half…

That is, unless limes are four million dollars where you live.

Something’s going on with limes these days, man!

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Now, to start cookin’, heat a large heavy skillet over high heat and add a teaspoon or two of vegetable oil.

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When the oil is hot, throw in the cauliflower and the garlic…

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And start stirring it around.

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Let it cook on the (very) hot pan for a couple of minutes, until it starts to get nice color on the outside.

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Then pour in a little soy sauce…

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Squeeze in the juice of the lime…

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And stir it all around.

Note: If you don’t have a lime to squeeze in, you can sub a little rice wine vinegar or regular vinegar just to give it a little acidity. Or a lemon would be just fine, too!

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Sprinkle in most of the green onions (reserving a few to sprinkle on at the end.)

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And stir it all around. By now, the cauliflower is somewhat cooked but still nice and crisp.

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Finally, grab some Sriracha!

Or, if you don’t have it, just grab any hot sauce.

If you don’t like spice, you can just stop at this point and dig in!

But the spice makes it…nice. Oh, so very, very, very nice.

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Squeeze a good amount all over the cauliflower…

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Then stir it all around for another 30 seconds or so until the hot sauce is all incorporated!

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Pile it in a bowl and sprinkle some extra green onions on top.

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Add a couple of lime wedges so you can squeeze on some more lime juice…

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And just look at that!

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Now, you can, like, totally serve this over rice. Or noodles. Or even salad greens! Perfect with any of ’em.

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But it’s also exceedingly perfect by itself. And I like to eat it with chopsticks so I can take my time and savor every single bite.

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You’ll love this, my friends, whether as a main dish or a side.

Here’s the handy dandy printable!

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