Roasted Shishito and Cauliflower Stir Fry

I was ecstatic when Pure Flavor® asked me to help with recipe testing for their Craft House Shishito Pepper Grill Pack a couple of weeks ago! I love shishito peppers, they just go so well with everything!

This tray that Pure Flavor® has created for their incredibly fresh shishito peppers is perfect! It is the greatest little vessel to either roast your shishitos in the oven, or grill them on an outdoor grill. Another bonus, it’s washable and reusable – 10 points for sustainability!

Probably my favorite thing about the grill pack is that it’s a really clean way to prep your shishitos. There’s no oil popping all over the stove, no bursting peppers while you’re sautéing them, just dress them in a bit of olive oil and roast them! It’s that easy!

I decided I wanted to create a vegan option using the Shishito Pepper Grill Pack; something that would be a great Meatless Monday option or a hearty lunch. Shishito peppers have a very flavorful taste without all of the spice of jalapenos, so you can eat them as one of the main ingredients in your meal rather easily. I thought they’d pair nicely with some roasted cauliflower and red onions, so a stir fry was obviously the perfect solution!

For this delicious stir fry, you will need:

• Stir Fry Sauce Ingredients:
  • ¼ cup Low Sodium Soy Sauce
  • ¼ cup Vegetable Broth
  • 2 Tbsp Fresh Lime Juice
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Maple Syrup
  • 2 Cloves of Garlic, minced
  • 1 Serrano Pepper, minced
  • ½ Tsp Ground Ginger
  • 2 Tsp Cornstarch
• Main Ingredients:
  • 1 Pure Flavor® Shishito Pepper Grill Pack
  • 1 Head of Cauliflower, cut into similar sized florets
  • 1 Red Onion, chopped into large strips
  • 2 Tbsp Extra Virgin Olive Oil, divided
  • 2 Tsp Chipotle Powder
  • Kosher Salt/Black Pepper (to taste)
  • Steamed Rice
  • Sesame Seeds
  • Lime Wedges

Let’s get started!

1. I like to start with making the stir fry sauce because I like to brush it over the cauliflower right before I broil it to add a little extra flavor kick!
2. Gather all of the sauce ingredients – the soy sauce, vegetable broth, lime juice, rice vinegar, maple syrup, minced garlic, minced serrano, ground ginger, and cornstarch.

3. Whisk all of these ingredients together until the ginger and cornstarch dissolve and set aside.

4. Preheat the oven to 425°.
5. Add the cauliflower florets, red onion strips, 1 tbsp of olive oil, the chipotle pepper, salt, and pepper to a half baking sheet and toss to combine. Roast at 425° for 20 minutes, tossing halfway through.

6. While the cauliflower is roasting, drizzle about a tbsp of olive oil over the Shishito Pepper Grill Pack and give it a stir to coat each pepper.

7. Once the cauliflower has roasted for about 20 minutes, switch the oven to broil and add the Shishito Pepper Grill pack.

8. Remove the cauliflower, brush about a tbsp of the stir fry sauce over each piece and add back to the oven. Make sure to only take about 3 – 5 minutes to complete this step.

9. Remove the shishitos and give them a stir so each pepper gets a chance to broil. Add both the cauliflower and shishitos back to the oven and broil for another 3 – 5 minutes.
10. Remove both trays from the oven, set the cauliflower aside to cool slightly and check your shishitos to see if they need any more roasting. Mine did not. They should look like this:

11. Season the shishitos with just a little bit of flaky sea salt, and start building your stir fry bowl.
12. I like to eat stir fry with steamed jasmine or sushi rice, but you can easily serve it with brown rice, quinoa, or any other grain.
13. Add the rice, cauliflower, and shishitos to the bowl, dress with a little bit of the stir fry sauce, a sprinkle of sesame seeds, and serve with lime wedges.

Roasted Shishito and Cauliflower Stir Fry

Recipe by Amber Bogardus

Course: Main CourseCuisine: American, Japanese

Servings

0

servings

Prep time

10

minutes

Cooking time

30

minutes

Calorieskcal

Total time

40

minutes

A delicious blend of roasted shishito peppers, zesty cauliflower and red onion, dressed in a slightly spicy stir fry sauce. A perfect option for Meatless Monday!

Cook Mode

Keep the screen of your device on

Ingredients

• ·       Stir Fry Sauce Ingredients

• 1/4 cup Low Sodium Soy Sauce

• 1/4 cup Vegetable Broth

• 2 tbsp Fresh Lime Juice

• 1 tbsp Rice Wine Vinegar

• 1 tbsp Maple Syrup

• 2 Cloves of Garlic minced

• 1 Serrano Pepper minced

• 1/2 tsp Ground Ginger

• 2 tsp Cornstarch

• Main Ingredients

• 1 Pure Flavor® Shishito Pepper Grill Pack

• 1 Head of Cauliflower cut into similar sized florets

• 1 Red Onion chopped into large strips

• 2 tbsp Extra Virgin Olive Oil divided

• 2 tsp Chipotle Powder

• Kosher Salt/Black Pepper to taste

• Lime Wedges

Directions

• Make the Stir Fry Sauce
• Gather all of the sauce ingredients – the soy sauce, vegetable broth, lime juice, rice vinegar, maple syrup, minced garlic, minced serrano, ground ginger, and cornstarch.
• Whisk all of these ingredients together until the ginger and cornstarch dissolve and set aside.
• Roast the Cauliflower and Shishitos
• Preheat the oven to 425°.
• Add the cauliflower florets, red onion strips, 1 tbsp of olive oil, the chipotle pepper, salt, and pepper to a half baking sheet and toss to combine. Roast at 425° for 20 minutes, tossing halfway through.
• While the cauliflower is roasting, drizzle about a tbsp of olive oil over the Shishito Pepper Grill Pack and give it a stir to coat each pepper.
• Once the cauliflower has roasted for about 20 minutes, switch the oven to broil and add the Shishito Pepper Grill pack.
• Remove the cauliflower, brush about a tbsp of the stir fry sauce over each piece and add back to the oven. Make sure to only take about 3 – 5 minutes to complete this step.
• Remove the shishitos and give them a stir so each pepper gets a chance to broil. Add both the cauliflower and shishitos back to the oven and broil for another 3 – 5 minutes.
• Remove both trays from the oven, set the cauliflower aside to cool slightly and check your shishitos to see if they need any more roasting.
• Season the shishitos with just a little bit of flaky sea salt.
• Build the Bowls
• Add the rice (or other chosen grain), cauliflower, and shishitos to the bowl, dress with a little bit of the stir fry sauce, a sprinkle of sesame seeds, and serve with lime wedges.

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What other dishes can I make with Shishito peppers?

I love to saute my extra shishito peppers and use them on breakfast tacos, on top of carne asada, or chopped up and used in a quesadilla! You can also tempura fry shishitos, use them in stews and jambalayas, or even stuff them with pimento cheese. The options are honestly endless with these bad boys!

If you try this recipe out, don’t forget to post a rating and comment!

I’d love to see your pictures on Instagram too! Tag @a_toastedcrumb and @pureflavor!

This post is sponsored by Pure Flavor®. Learn more about Pure Flavor and their commitment to supporting healthier lifestyles by visiting their website.