Side Dishes

Blanched Cauliflower (白灼椰菜花)

Blanched Cauliflower (白灼椰菜花)

白灼椰菜花, or Blanched Cauliflower, is a simple yet elegant Chinese dish that highlights the natural sweetness and crisp texture of cauliflower. This dish is often served with a savory dipping sauce, making it a light and healthy option for any meal. Here’s a straightforward recipe to make 白灼椰菜花 at home.
Course Side Dish
Cuisine Chinese


  • 1 head of cauliflower
  • Salt
  • Water for boiling

For the Dipping Sauce:

  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 clove garlic minced
  • 1 green onion finely chopped
  • A pinch of sugar optional
  • Red chili flakes or fresh chili finely chopped (optional, for heat)


Prepare the Cauliflower:

  • Wash the cauliflower and cut it into bite-sized florets.

Boil Water:

  • Fill a large pot with water and bring it to a boil. Add a pinch of salt to the water.

Blanch the Cauliflower:

  • Once the water is boiling, add the cauliflower florets.
  • Blanch the cauliflower for about 1-2 minutes, depending on the size of the florets. They should be cooked but still crisp.

Prepare an Ice Bath:

  • While the cauliflower is blanching, prepare a bowl of ice water.

Cool the Cauliflower:

  • After blanching, quickly transfer the cauliflower florets to the ice water. This stops the cooking process and preserves the crisp texture.


  • Once the cauliflower is cooled, drain it well.

Prepare the Dipping Sauce:

  • In a small bowl, combine soy sauce, sesame oil, minced garlic, chopped green onion, and a pinch of sugar if desired. If you like a bit of heat, add red chili flakes or fresh chili.


  • Arrange the blanched cauliflower on a serving plate.
  • Serve with the dipping sauce on the side.

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