Weekly Buddhist Diet: Dry-Pot Cauliflower
Week 2, March 2026
Summary:
Dry-Pot Cauliflower is a flavorful vegetarian stir-fry known for its slightly crispy texture and rich aroma. When cooked over high heat, cauliflower develops a lightly roasted surface while remaining tender inside. This method enhances the vegetable’s natural sweetness and creates a satisfying contrast in texture.
Cauliflower is rich in dietary fiber, vitamin C, and beneficial antioxidants that support digestion and overall health. Quick stir-frying with minimal oil helps preserve nutrients while keeping the dish light and vibrant. Simple seasoning allows the natural flavor of the vegetables to shine, making this dish a popular and healthy option for everyday vegetarian cooking.
Ingredients:
· Cauliflower 400 g
· Green pepper 1
· Red pepper 1
· Light soy sauce 1 tbsp
· Salt to taste
· White pepper a pinch
· Vegetable oil 1 tbsp
Instructions:
- Prepare ingredients
Wash cauliflower and break into small florets. Cut the peppers into pieces. - Blanch cauliflower
Boil cauliflower briefly for about 30 seconds, then drain. - Heat the pan
Heat vegetable oil in a wok over medium-high heat. - Stir-fry cauliflower
Add cauliflower and cook over high heat until slightly golden. - Add peppers
Add green and red peppers and continue stir-frying. - Season and serve
Add soy sauce, salt, and white pepper, toss evenly, and serve.
Plant-Based Wellness Tip
Cauliflower provides fiber and antioxidants that support digestion and immune health. Quick stir-frying preserves both flavor and nutrients.
Eat healthy, enjoy plant-based meals every week!
