Dry Pot Cauliflower
Wok-charred cauliflower with pork, chilli, and garlic.
Ingredients
- 1 Cauliflower
- 150 g Pork belly
- 1 tbsp Pixian doubanjiang
- 4 cloves Garlic
- 1 tbsp Light soy sauce
- 3 tbsp Neutral oil
- 5 Dried chilies (optional)
- 2 Scallions (optional)
Method
- Cut the cauliflower into small florets; slice the pork and garlic.
- Heat the oil in a wok over high heat and char the cauliflower hard until browned at the edges, then set aside.
- In the same wok, crisp the pork with the dried chili and doubanjiang, then return the cauliflower and add the soy, tossing to coat.
- Scatter the scallions over and serve.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Dry Pot Cauliflower
Dry pot cauliflower — gan guo — comes from the Sichuan and Hunan tradition of "dry pot" cooking, where ingredients are stir-fried and served in a dish that stays dry and intensely flavored rather than swimming in sauce. Cauliflower florets are charred hard in a hot wok until browned and slightly caramelized at the edges, which is what gives the dish its characteristic nutty, smoky depth. Pork belly crisped with dried chilies and Pixian doubanjiang — the fermented broad-bean-and-chili paste that is the soul of Sichuan cooking — brings richness, salt, and a fragrant, spicy heat.
The eating experience is bold and layered: crisp-tender cauliflower that has soaked up the porky, chili-laced oil, savory edges from the doubanjiang, and a fresh lift from scallions scattered over the top. It's the kind of robust, rice-demanding plate meant to anchor a shared table, its flavors strong enough to carry a bowl of plain rice on their own. Sized for two and ready in around 25 minutes, this version keeps the technique that matters most — a genuinely hard char on the cauliflower before anything else joins the wok — which is the difference between a memorable dry pot and a soggy stir-fry.
Dry Pot Cauliflower: frequently asked questions
How many calories are in Dry Pot Cauliflower?
A serving has about 709 calories — 14.5g protein, 22.9g carbs, 62.8g fat, 8.5g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Dry Pot Cauliflower gluten-free?
As written, no — it contains Pixian doubanjiang, Light soy sauce. You'd need a certified gluten-free swap for those ingredients to make it gluten-free.
How long does Dry Pot Cauliflower take to make?
About 25 minutes start to finish, but only around 19 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Dry Pot Cauliflower?
The core ingredients are essential, but you can leave out dried chilies, scallions — they're optional and mainly there for extra flavor or finish.
How many servings does Dry Pot Cauliflower make?
This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.