Weekly Buddhist Diet: Dry-Pot Cauliflower

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:

1. Prepare ingredients
   Wash cauliflower and break into small florets. Cut the peppers into pieces.
2. Blanch cauliflower
   Boil cauliflower briefly for about 30 seconds, then drain.
3. Heat the pan
   Heat vegetable oil in a wok over medium-high heat.
4. Stir-fry cauliflower
   Add cauliflower and cook over high heat until slightly golden.
5. Add peppers
   Add green and red peppers and continue stir-frying.
6. 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!