Sichuan Dry Pot Cauliflower

Ingredients

• 1 head medium head cauliflower, cut into bite-sized florets
• 3 cups vegetable oil for frying
• 8 whole dried red chilies (such as chilhuacle or Sichuan chilies), seeds removed, halved
• 1.5 tablespoons Sichuan peppercorns
• 6 cloves garlic cloves, peeled and thinly sliced
• 1 ounce fresh ginger, peeled and cut into thin matchsticks
• 4 whole scallions, white and light green parts separated from dark green tops, cut into 1-inch pieces
• 3 tablespoons low-sodium soy sauce
• 1.5 tablespoons Chinkiang black vinegar or rice vinegar
• ½ teaspoon sugar
• ½ teaspoon sesame oil
• 0 to taste kosher salt to taste

Instructions

1. 1

   Pat the cauliflower florets completely dry with paper towels — removing surface moisture is essential for achieving a crispy, golden exterior when frying. Set aside on a clean kitchen towel.

2. 2

   In a small bowl, whisk together 3 tablespoons low-sodium soy sauce, 1.5 tablespoons Chinkiang black vinegar, 0.5 teaspoon sugar, and 0.5 teaspoon sesame oil. Set the sauce aside.

3. 3

   Peel and thinly slice 6 garlic cloves. Peel a 1-ounce piece of fresh ginger and cut it into thin matchsticks on a cutting board. Cut 4 scallions at the white and light green parts, separating them from the dark green tops, then cut into 1-inch pieces. Keep white parts and dark tops separate — you'll use them at different times.

4. 4

   Pour 3 cups vegetable oil into a 4-quart heavy-bottomed pot or wok and set over medium-high heat. Use an instant-read thermometer to monitor the temperature — you're aiming for 350°F. Let the oil heat for 4-5 minutes until small wisps of smoke appear and a wooden chopstick inserted in the oil immediately sizzles and bubbles around it.

5. 5

   Working in two batches to avoid crowding, carefully add about half the cauliflower florets to the hot oil. Stir gently with a spider skimmer or slotted spoon as they fry. Cook for 5-6 minutes, stirring occasionally, until they turn deep golden brown and the outer edges feel crispy when poked — they should look nutty and caramelized, not pale or steamed.

6. 6

   Remove the first batch of cauliflower with a spider skimmer and transfer to a paper towel-lined plate to drain. Repeat with the remaining cauliflower. The temperature of the oil may drop slightly between batches — let it come back up to 350°F before adding the second batch.

7. 7

   Pour all but 2 tablespoons of the frying oil from the pot back into a storage container (you can reuse it multiple times). Return the pot to medium heat with the remaining 2 tablespoons of oil. Add 1.5 tablespoons Sichuan peppercorns and 8 halved dried red chilies with seeds removed to the oil. Toast, stirring constantly, for 2-3 minutes until fragrant and the oil turns deep red — you should smell an intense, slightly citrusy and floral aroma. Do not burn the spices or they'll taste bitter.

8. 8

   Add the sliced garlic and ginger matchsticks to the hot oil and stir continuously for 30-45 seconds until fragrant and light golden — stop before they brown, or they'll taste acrid. You should smell sweet, pungent garlic and ginger.

9. 9

   Add the white and light green scallion pieces to the oil and stir for 10 seconds. Pour in the prepared sauce (the soy sauce, vinegar, sugar, and sesame oil mixture) and stir well. Let it bubble gently for 5-10 seconds, then remove from heat.

10. 10

    Return all the fried cauliflower florets to the pot with the Sichuan sauce and toss vigorously for 1-2 minutes with a spatula or wooden spoon until every floret is evenly coated with the spiced oil and sauce. The cauliflower should glisten and be fragrant with chili and numbing peppercorn heat.

11. 11

    Taste and season with kosher salt to your preference — start with a pinch and toss again before adding more. Transfer to a serving bowl or platter and scatter the reserved dark green scallion tops over the top as garnish. Serve immediately while the cauliflower is still warm and crispy. The dish tastes best eaten fresh, with the crispness still intact.

Tools you’ll need

• paper towels
• small mixing bowl
• whisk
• cutting board
• knife
• 4-quart heavy-bottomed pot or wok
• instant-read thermometer
• wooden chopstick
• spider skimmer or slotted spoon
• spatula or wooden spoon
• serving bowl or platter

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