Spicy Cauliflower and Tomato Stir Fry

Cauliflower and tomato stir fried in a slightly spicy ketchup based sauce, a simple but tasty dish to accompany rice or noodles.

This cauliflower dish is one that I grew up with. It’s one of my family’s “I’m too lazy to go grocery shopping” dishes.

Why? There are a few vegetables that will almost always be in our refrigerator because they last awhile without becoming bad: broccoli, cabbage, cauliflower, napa cabbage, and carrots. If we were too lazy to go shopping for fresh ingredients, we pull out one of these vegetables. Most of the time we stir-fry, sometimes it’s a soup. It really depends. Eventually, I’ll post all of our “there’s nothing to eat at home” recipes. (Yes, my sisters and I really do call these dishes that.) Here’s one of them.

This dish consists of cauliflower chopped into small pieces and then cooked with onions and tomatoes. Add a little bit of ketchup, a sprinkle of salt, and some sugar and you have a yummy sauce. Gluten-free, vegan, non-dairy, it’s a great dish for almost everyone.

Does it sound odd that the sauce is ketchup based? Maybe. But it’s still very good. This cauliflower dish uses ingredients that you probably already have around the kitchen. If not, it’s very easy to access.

I hope that you’ll give this recipe a try. =)

First, chop up the cauliflower into smaller pieces. Wash the cauliflower and allow it to dry for a few minutes. You want to make sure that the cauliflowers are chopped into small even pieces so that they will cook faster and evenly.

Slice the onions, and chop the tomatoes. I like my tomatoes chunky because once they’re cooked, they start to dissolve.

In a medium sized pan, add about a tablespoon of olive oil. Allow the oil to heat for about a minute before adding in the sliced onions. Use a spatula to stir the onions around until they begin to soften.

Add the cauliflowers , cook until they start to soften, about 5 minutes. If the pan appears dry, add about 1/8 cup water.

Once the cauliflower starts to soften, add the chopped tomatoes. Stir until the ingredients are almost completely cooked. Usually, the juice from the tomatoes will seep out into the pan. However, if the tomatoes aren’t producing enough juice to create a sauce, add another 1/8 cup water.

Add in ketchup and sugar. Sprinkle salt to taste. Stir until all the ingredients are evenly incorporated and the vegetables are thoroughly cooked and soft. The sauce will coat all of the cauliflower so that it will appear reddish.

Plate the cauliflower and serve warm.

Enjoy!

Want instant updates? Follow me on Facebook, Twitter,  Instagram, or Bloglovin.

For a printer friendly version of this recipe, click here.

Click on the image below for an enlarged version of this recipe.