Cauliflower in Soy and Hoisin Sauce
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
  • Cauliflower florets- 4 cups
  • Oil- 2 tbsp
  • Ginger, chopped- 1 inch slice
  • Garlic, chopped- 2 cloves
  • Dry red chili flakes- 1 tsp
  • Onion, chopped small- 1
  • Spring onions, chopped- 1 sprig
  • Soy sauce- 2 tbsp
  • Hoisin sauce- 3 tbsp
  • Rice Vinegar- 1½ tsp (optional)
  • Tomato Ketchup- 2 tbsp
  • Water- ¼ cup
  • Corn Starch- 1 tbsp mixed with 2 tbsp cold water
  • Sesame seeds- 1 tbsp
  • Ground pepper- ¼ to ½ tsp
  • Cilantro, chopped- 2 handfuls
  • Spring onions, chopped- 1 sprig, to garnish
  1. Remove the florets from a small cauliflower.
  2. Boil water in a saucepan, season the water with 2 pinches of salt.
  3. Add the florets and cook till they have turned tender yet slightly crisp. Do not over cook till cauliflower florets have cooked thoroughly. Drain the water and keep aside.
  4. Place a wide non-stick pan over medium heat, add oil and let oil turn hot.
  5. Add ginger and garlic, saute till golden.
  6. Add red chili flakes, saute for a few seconds.
  7. Add chopped onion and spring onions, saute till onions turn golden in color.
  8. Add the cooked cauliflower florets, stir fry for a minute.
  9. Add soy sauce, hoisin sauce, rice vinegar and tomato ketchup. Combine well.
  10. Add ¼ cup water, combine well and cook for 2 to 3 minutes.
  11. Add corn starch mixed with water, combine well till gravy thickens.
  12. Add sesame seeds, ground pepper and cilantro, combine well and cook for a minute.
  13. Remove the pan from the heat, serve in a bowl and garnish with spring onions.
  14. Serve along with rice or noodles.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at