This Chinese cauliflower stir-fry with beef is a delicious one-pan meal that’s quick and easy to make.It also highlights the use of cauliflower in Chinese cooking, which is rarely seen in the U.S.and underrated! My theory behind this is that cauliflower is not served in most Chinese restaurants probably because it is expensive and harder to keep fresh than the more popular broccoli in stir-fry dishes.

For those of you who love cauliflower, you’ll immediately appreciate this recipe and for those of you who may not eat cauliflower regularly, you have to try it! What is a Flowering Cauliflower? Ordinary white cauliflower that you find in supermarkets have a dense head of connected buds, which was all I knew before I first encountered a different cauliflower variety in China with longer stems and separate florets.  Developed in Japan by the Tokita Seed Company only about 10-15 years ago, this cauliflower variety quickly became popular in China because it’s more tender and sweeter than ordinary cauliflower, making it perfect for stir-fry dishes.  In recent years, I have seen this variety sold in Chinese grocery stores, labeled Chinese cauliflower or taishan cauliflower.It has also shown up at farmer’s markets, marked in English as fioretto cauliflower or flowering cauliflower.I always buy it whenever it is available!  Tip! Cauliflower can spoil easily, so cook it as soon as possible after you bring it home.

Otherwise, the florets wil

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