This simple Cauliflower Stir Fry is one of my go-to recipes when I want a quick, tasty vegetable side dish. Crisp-tender cauliflower and colourful peppers are tossed in a savoury Chinese-style sauce. It’s budget-friendly, easy to make, and ready in 25 minutes!

Cauliflower can taste a little plain on its own, but garlic and a few Asian pantry staples give it so much flavour.

A white serving bowl containing stir fried cauliflower florets with red peppers and green onions.

A Cauliflower Dish Everyone Will Enjoy

Whenever we had a cauliflower in the fridge and weren’t sure what to cook, Mum would often make a simple Chinese-style stir fry like this. Other days, she’d make an Indian-style Cauliflower Bhaji. Both were comforting ways to turn an everyday vegetable into something we looked forward to eating.

I still love cooking cauliflower this way for my own family. No fancy ingredients are needed, and it’s handy for using up extra vegetables from the fridge.

We like having it with steamed rice or noodles, or alongside chicken, beef, tofu, or seafood dishes. If you enjoy my Bean Sprout Stir Fry or Spinach Stir Fry, this is another lovely one to try.

Ingredients You’ll Need

Prepared ingredients displayed on the wooden tray.

For the Stir Fry

Cauliflower
Bell pepper
Garlic
Spring onions
Fresh chillies (Optional. Leave them out for a mild, kid-friendly dish.)
Cooking oil

Stir Fry Sauce Mix

Regular or light soy sauce
Oyster sauce
Sesame oil
Cornstarch (cornflour)
Water
White or black pepper (Use whichever you have.)

Scroll down to the recipe card for detailed measurements and a printable recipe.

How to Prepare Cauliflower for Stir-Frying

Cut the cauliflower into small, even florets, then rinse and drain well. Slice any thick stems into smaller pieces so they soften at the same time.

There’s no need to boil it first. We’ll briefly steam it directly in the wok.

How to Make Cauliflower Stir Fry

A black pan containing stir fried garlic and cauliflower florets.

Stir-fry the garlic and cauliflower: Heat the oil in a large wok or frying pan over medium-high heat.

Add the garlic and stir-fry for a few seconds until fragrant. Add the cauliflower and stir-fry for 2 minutes.

An image showing how to steam cauliflower in a closed lid pan.

Steam the cauliflower: Add 4-5 tbsp water and cover with a lid.

Steam for 4-5 minutes, until crisp-tender. Meanwhile, mix all the sauce ingredients in a small bowl until the cornflour dissolves.

An image showing pouring the stir fry sauce and red bell pepper slices to the pan.

Add the pepper and sauce: Remove the lid and let any remaining water evaporate. Add the bell pepper and stir-fry for about 1 minute.

Stir the sauce again, pour it in, and toss for 1-2 minutes until thick and glossy.

A large non-stick pan containing stir fried cauliflower with red bell peppers and spring onions.

Finish and serve: Add the spring onions and fresh chillies. Give everything a final toss and serve straight away.

Khin’s Top Tips

Choose a fresh cauliflower: Look for firm, tightly packed florets without dark patches. Any attached leaves should look fresh and green.

Adjust the texture to your liking: We like our cauliflower a crispy tender bite. For softer florets, add a splash more water and steam for another 2-3 minutes before adding the pepper.

Keep an eye on the water: If the pan dries out before the cauliflower is tender, add a small splash more. Let excess water evaporate before adding the sauce so it doesn’t become watery.

Taste before adding salt: Soy sauce and oyster sauce usually provide enough salt for me. So I don't usually add extra salt. Taste at the end and add extra only if needed.

A black non-stick pan containing cauliflower stir fry with colourful vegetables.

Easy Swaps and Add-Ins

Feel free to add any vegetables you have in the fridge, like broccoli, mushrooms, carrots, or baby corn. Just add firmer vegetables first so everything cooks evenly.

For a more filling meal, toss in cooked chicken, beef, prawns, or mince, or try pan-fried tofu, tempeh, or a handful of nuts. If using raw meat or seafood, cook it separately first.

You can also add Chilli Oil or fresh chillies for a little heat, or toss in cooked noodles with a little extra sauce for an easy noodle meal.

What We Love Serving It With

A bowl of warm jasmine rice is my favourite way to serve this. Brown rice, egg fried rice, or simple noodles work well too.

For a family dinner, pair it with my Chicken and Mushroom Stir Fry or Chicken and Asparagus Stir Fry. It’s also lovely alongside Chinese Cabbage Rolls, Chicken and Cabbage Stir Fry and steamed rice.

Keeping Leftovers for Later

This stir fry tastes best freshly cooked, while the vegetables are still crisp tender.

Cool and refrigerate leftovers in an airtight container. Reheat in a wok or frying pan over medium-high heat until piping hot throughout. Add a small splash of water if the sauce needs loosening, or use the microwave.

I don’t recommend freezing it, as the vegetables can soften and become watery after thawing.

Have Questions? I’ve Got You!

Can I blanch the cauliflower instead of steaming it?

Yes. Blanch the florets in boiling water for 2-3 minutes, then drain well. Add them after the garlic, stir-fry briefly, and skip the steaming step.

How do I keep cauliflower crunchy?

Steam only until crisp-tender, as it will continue cooking with the pepper and sauce. Serve immediately for the best texture.

Can I make it vegetarian or vegan?

Yes! Replace the oyster sauce with vegan mushroom stir-fry sauce. The remaining ingredients stay the same.

More Vegetable Stir Fry Recipes

Tried this recipe?

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Cauliflower Stir Fry

A Cauliflower Dish Everyone Will Enjoy