Chef Nuit Regular's vegetarian stir-fried cauliflower with egg

From her new cookbook kiin - Recipes and Stories from Northern Thailand

Image for Vegetarian Stir-Fried Cauliflower with Egg from kiin cookbook
Excerpted from Kiin by Nuit Regular. Copyright © 2020 by Nuit Regular. Photography copyright © 2020 by Michael Graydon and Nikole Herriott. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Take a break from meat between the winter holidays with this vegetarian stir-fried cauliflower with egg. Chef Regular's stir-fry is a refreshing and light dish from her new cookbook, kiin. The cookbook is a collection of recipes, stories and beautiful photographs from Northern Thailand, which combines her passion for bringing people joy with delicious food and making Thai cuisine accessible even to beginners.

Image for Vegetarian Stir-Fried Cauliflower with Egg from kiin cookbook

"This quick stir-fry has all the flavours of a great rice dish, with the added benefit of being made with cauliflower. The refreshing and light taste of this dish will have guests coming back for seconds, so be sure to make enough," says the cookbook author and chef Nuit Regular.

Vegetarian stir-fried cauliflower with egg (Pad Dok Khalum Sai Khai)

3 tbsp sunflower oil
2 tbsp finely minced unpeeled Thai garlic, or peeled regular garlic
3 eggs lightly beaten
2 cups cherry tomatoes, quartered
2 cups cauliflower, cut into bite-size pieces
2 tbsp vegetarian mushroom oyster sauce
1 tbsp Maggi seasoning sauce
1/4 cup coarsely, chopped green onions
1/4 cup packed coarsely, chopped fresh cilantro leaves

In a large wok or skillet, heat the sunflower oil over low heat. Add the garlic and stir until it is fragrant but not crispy about 10  seconds. Make sure the oil is not too hot to prevent the garlic from burning. Move the garlic to one side of the wok.

Add the eggs to the empty side of the wok. Increase the heat to high. Using a ladle, mix the eggs together with the garlic and oil. Keep stirring until the eggs are fully cooked, 1  to  2  minutes. Add the tomatoes and cauliflower and sauté for 2 minutes. Add the mushroom oyster sauce and Maggie seasoning sauce and cook, stirring, for 3 minutes. Remove from the heat, add the green onions and cilantro, and mix well. Serve immediately.

Serves 2
Prep Time:
10 minutes
Cook Time:
10 minutes