Simple Tomato and Cauliflower Stir-Fry with Garlic (Quick 20-Minute Vegan Side Dish)
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RATINGS
Not rated yet
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COOK TIME
Prep 10m • Cook 10m
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VIEWS
422
This tomato and cauliflower stir-fry is a light, savory, and slightly tangy vegetable dish I’ve made for years—especially when I want something fast, pantry-friendly, and naturally meat-free. It uses just one tomato, fresh cauliflower florets, garlic, and simple spices like ground ginger and black pepper (I swapped out花椒粉 for black pepper since it’s more common in US kitchens and works well here). No fancy ingredients, no long prep—just crisp-tender cauliflower tossed with soft tomato bits and aromatic garlic. Great as a side with rice or quinoa, or even folded into a wrap. If you search 'easy tomato cauliflower recipe no soy sauce' or 'simple vegan stir fry without hoisin', this is the kind of straightforward, reliable version you’ll actually make twice.
Ingredients
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tomato
1 medium (about 150 g), peeled and diced
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cauliflower
300 g (about 3 cups small florets)
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garlic
4 cloves, minced
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green onion
1, sliced (white and green parts separated)
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black pepper
¼ tsp (replaces Sichuan pepper—more accessible and balanced flavor)
Can’t find it? Try this one. -
ground ginger
¼ tsp (not powdered dry ginger root—it’s milder and blends better)
Can’t find it? Try this one. -
salt
½ tsp (1/4 tsp added early, 1/4 tsp at the end)
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neutral oil (like canola or grapeseed)
1 tbsp
Instructions
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Step 1:
Peel the tomato by scoring an X on the bottom, blanching in boiling water for 30 seconds, then shocking in cold water—slip off the skin and dice. Break the cauliflower into bite-sized florets, rinse well, and pat dry. Mince the garlic and slice the green onion, keeping white and green parts separate.
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Step 2:
Bring a small pot of salted water to a boil. Add cauliflower and cook for 90 seconds—just until brightened and slightly softened but still crisp. Drain well and set aside. Don’t skip this: it cuts final cook time and prevents soggy texture.
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Step 3:
Heat oil in a nonstick or stainless skillet over medium heat. Add diced tomato and ¼ tsp salt. Cook, stirring often, for 4–5 minutes until softened and most liquid has evaporated into a thick, glossy base.
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Step 4:
Push tomato to one side. Add minced garlic and the white parts of the green onion to the empty space. Stir 30 seconds until fragrant—don’t let garlic brown. Then mix everything together.
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Step 5:
Add blanched cauliflower, black pepper, and ground ginger. Stir-fry 2–3 minutes until cauliflower is heated through and lightly coated. Taste, add remaining ¼ tsp salt if needed, then top with green onion slices. Serve right away.
Chef’s Notes
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Don’t overcook the cauliflower.keep it crisp-tender.
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Season simply: salt, black pepper, ground ginger. Let the fresh vegetables shine.
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Tomato needs to be thick and glossy.
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For extra brightness: add a tiny pinch of sugar. It balances the tomato’s acidity and elevates the flavor instantly.