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Three-Cup Cauliflower

Three-Cup Cauliflower

By Hisham Ali HassanSeptember 5, 2025

  • Makes
    4-6 servings
  • Cook Time
    40 minutes

Let’s give cauliflower a three-cup makeover. Three-cup chicken is a Taiwanese classic, named for the formula once used to prepare the dish: 1 cup each of sesame oil, soy sauce and rice wine. We use cauliflower for a vegetarian version. The recipe works well in either a 12- to 14-inch wok or 12-inch skillet, but we prefer a wok. Its tall walls make it easy to toss and stir. Don’t cut the cauliflower into florets larger than 1 inch. Larger florets may not cook through. Serve as a side or with steamed rice for a complete meal.

Ingredients
  • 3

    tablespoons soy sauce

  • 2

    teaspoons cornstarch

  • ¾

    cup Shaoxing wine or dry sherry

  • 2

    tablespoons packed light brown sugar

  • 3

    tablespoons grapeseed or other neutral oil

  • 2

    pound head cauliflower, trimmed and cut into 1-inch florets

  • 6

    medium garlic cloves, thinly sliced

  • 1

    bunch scallions, cut into 1-inch lengths

  • 3

    dried árbol chilies, broken in half, seeds shaken out, or ¼ teaspoon red pepper flakes

  • 1

    tablespoon finely grated fresh ginger

  • 1

    tablespoon toasted sesame oil

  • 2

    cups lightly packed fresh basil

Step 1

In a small bowl, stir together the soy sauce and cornstarch. Whisk in the Shaoxing wine and sugar; set aside. In a 12- to 14-inch wok or 12-inch skillet over medium-high, heat the neutral oil until just smoking. Add the cauliflower in an even layer and cook, stirring, until browned, 5 to 7 minutes; the cauliflower will not be fully cooked.

Step 2

Add the garlic and cook, stirring, until browned and softened, about 1 minute. Add the scallions, árbol chilies and ginger. Cook, stirring, until the scallions are slightly wilted, about 1 minute. Whisk the soy sauce mixture to recombine and add to the pan. Bring to a simmer, then reduce to medium. Cook, stirring, until thickened and the tip of a paring knife inserted into the stem portion of a floret meets just a little resistance, 5 to 7 minutes.

Step 3

Off heat, stir in the sesame oil. Stir in the basil until it begins to wilt, about 30 seconds. Remove and discard the árbol chilies, then transfer to a shallow serving dish.