The dish has a rich, numbing aroma, with cauliflower that is refreshingly cool and crisp.
There are no fancy techniques or bewildering seasonings here—just a simple and practical method to make root vegetables crisper and more refreshing!
Ingredients
Main Ingredients
Cauliflower, as needed
The loose cauliflower itself has a naturally crunchy texture, while tightly packed cauliflower tends to be softer and mealy.
Seasonings
Salt, sugar, minced garlic, Sichuan pepper oil, and chili oil, each to taste
Store-bought Sichuan pepper oil is preferable to homemade, as the flavor is slightly less pronounced when made at home. This dish is simple, and the amounts can be adjusted to personal taste.
Instructions
Instructions
Blanch the cauliflower
Step 1: Trim and wash the cauliflower, then break it into small florets (Image 2). Bring a pot of water to a boil, add some salt, and blanch the cauliflower for 30 seconds (Image 3). Remove and immediately plunge into ice water to chill (Image 4).
*Blanch the cauliflower briefly—overcooking will make it lose its crunch. Adding salt to the blanching water helps the cauliflower stay a vibrant green.
*The ice water must contain ice cubes so that when the hot cauliflower is added, the water temperature won't rise too quickly, allowing the cauliflower to fully cool down and develop a crisp, refreshing texture.
Add seasonings
② After the cauliflower is completely chilled, drain off the water, place it in a bowl, add salt, sugar, minced garlic, Sichuan pepper oil, and chili oil, then toss to combine (Figure 5).
*This dish absolutely requires Sichuan pepper oil and minced garlic; adding chili oil makes it even more aromatic, and a pinch of sugar enhances the savory notes—the combination of numbing pepper and garlic flavors is fantastic!