Weekly Buddhist Diet: Dry-Pot Cauliflower

Weekly Buddhist Diet: Dry-Pot Cauliflower

Third week of August 2026

Summary:

Dry-Pot Cauliflower uses high heat to create lightly charred edges while keeping the florets crisp. Shiitake mushrooms and bell peppers add savory depth and color. Ginger, fermented black beans, and optional Sichuan pepper provide aroma without onion or garlic.

Cauliflower and bell peppers contribute dietary fiber and vitamins, while mushrooms add savory flavor. Brief blanching followed by quick stir-frying limits cooking time and added oil; use salty sauces in moderation.

Ingredients:

· Cauliflower 500 g
· Fresh shiitake mushrooms 150 g
· Red bell pepper 1/2
· Green bell pepper 1/2
· Ginger 10 g
· Fermented black beans 1 tsp
· Light soy sauce 1 tbsp
· Vegetarian oyster sauce 1 tsp
· Sichuan pepper a pinch (optional)
· Vegetable oil 1 tbsp
· Salt a small amount

Instructions:

1. Prepare
Cut the cauliflower into small florets, soak briefly in lightly salted water, and rinse.

2. Blanch
Blanch in boiling water for about 1 minute, then drain thoroughly.

3. Cut the vegetables
Slice the mushrooms, cut the peppers into pieces, and shred the ginger.

4. Bloom the aromatics
Heat the oil and gently fry the ginger, black beans, and optional Sichuan pepper.

5. Stir-fry
Add mushrooms, then cauliflower and peppers. Toss over high heat.

6. Season
Add soy sauce and vegetarian oyster sauce; cook about 2 minutes until lightly charred.

7. Serve
Taste before adding salt and serve immediately.

Plant-Based Wellness Tip

Drain the blanched cauliflower very well so it sears instead of steaming. Cook quickly over high heat and add salt only after tasting the seasoned sauces.

Eat healthy, enjoy plant-based meals every week!