A delicious Peruvian dish featuring cauliflower stir-fried with vegetables and seasoned with a flavorful sauce.
Ingredients (for a large group):
4 large cauliflowers, cut into florets
8 tablespoons vegetable oil
4 red onions, sliced
8 tomatoes, cut into wedges
4 red bell peppers, sliced
8-12 cloves garlic, minced
4-8 fresh ají amarillo (yellow chili pepper), sliced (optional)
12 tablespoons soy sauce
8 tablespoons red wine vinegar
4 tablespoons oyster sauce (optional for extra flavor)
4 teaspoons cumin
4 teaspoons paprika
Fresh cilantro, chopped
Salt and pepper to taste
Cooked white rice and/or French fries for serving
Instructions:
Prepare the Cauliflowers:
Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 3-4 minutes until just tender. Drain and set aside.
Stir-Fry the Vegetables:
In a large skillet or wok, heat the vegetable oil over medium-high heat.
Add the sliced red onions and cook for 2-3 minutes until they begin to soften.
Add the minced garlic and sliced ají amarillo (if using) and stir-fry for another minute.
Add the Cauliflower and Bell Peppers:
Add the blanched cauliflower florets and sliced red bell peppers to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender and lightly browned.
Add the Tomatoes and Sauce:
Add the tomato wedges to the skillet and stir gently to combine.
In a small bowl, mix together the soy sauce, red wine vinegar, oyster sauce (if using), cumin, and paprika.
Pour the sauce over the vegetables and stir to coat evenly. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
Season and Garnish:
Season the mixture with salt and pepper to taste.
Remove from heat and sprinkle with chopped fresh cilantro.
Serve:
Serve the Saltado de Coliflor hot with cooked white rice and/or French fries on the side.