Chilli Garlic Cauliflower Stem

Bright white cauliflower florets are used in making a plethora of soups, appetizers and mains. The equally dense and nutritious stem is often discarded as our imagination runs short on how best it can be blended, blanched or fried to create an array of savoury delights. Now you can worry less and waste nothing as Chef Vaibhav Arora from Renaissance Ahmedabad shares this recipe of Chilli Garlic Cauliflower Stems.


300 gms cauliflower stems

10 gms cornflower

Salt and pepper to taste

30 ml light soy sauce

10 gms red chilli sauce

100 ml oil

30 gms onions

20 gms of ginger and garlic

A few sprigs of spring onions


  • Clean the cauliflower stem and cut them into equal sizes. Blanche for a minute.
  • Marinate the blanched stems with salt and pepper and then sprinkle the corn flower.
  • Deep fry the stems till crispy.
  • In another pan, add oil, chopped onion, garlic, ginger and saut√©. Add chilli sauce and soy sauce and mix. Next toss in the fried cauliflower stems and garnish with spring onions.

Serve with jasmine rice.




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