The cauliflower florets develop browned edges in the wok, then cook until just tender in a savory sauce of tauco, garlic, chili and juicy tomato. Served with rice, this is a boldly Indonesian main course that still feels light.
Tauco is a fermented soybean paste used in Indonesian kitchens as a salty, savory seasoning. Its flavor is bold and concentrated; a few tablespoons give the cauliflower plenty of depth. The tomato adds juiciness and a gentle freshness in contrast. Since the saltiness and texture of tauco vary by brand, it’s best to start with the amount given and taste at the end before adding extra salt.
The cauliflower is first fried over high heat, so the florets brown in places before any liquid is added. Cut them into roughly equal-sized pieces: small florets cook faster, while large pieces may still be firm when the tomato is already soft. Fry the cauliflower in two batches if needed. An overcrowded wok cools down and steams the vegetables instead of frying them. A wide frying pan works too; give the florets room and toss them regularly.
Add the garlic and chili to the pan only after the first round of frying. This gives them a brief chance to become fragrant without burning. Stir in the tauco, then add the tomato and a small splash of water. The liquid helps the cauliflower cook through and combines with the tomato juices to form a thin, flavorful sauce. The florets shouldn’t turn soft and mushy: take the pan off the heat as soon as a knife meets slight resistance.
Use ripe, firm tomatoes that become juicy as they cook but don’t immediately fall apart. Tomatoes are often at their most flavorful in summer; out of season, you can use small vine tomatoes, or firm plum tomatoes if they’re easier to find. No fresh red chili at home? A small amount of chili flakes works too. Leave out the chili if you don’t want any heat, but keep the garlic and tauco for their savory character. Don’t simply replace tauco with regular soy sauce: it adds salt, but not the same fermented, beany flavor.
Serve the stir-fry straight away with white rice to soak up the sauce. Long-grain rice stays fluffy and makes a gentle contrast to the salty paste and soft tomato. If you like, serve extra chili at the table rather than making the whole pan spicier. Cool leftovers quickly, store them covered in the fridge and reheat thoroughly within two days; add a splash of water when reheating if the sauce has thickened.
Rinse the rice in a sieve under cold water. Put it in a pan with 450 ml water and bring to a boil. Cover, turn the heat to low and simmer gently for 10-12 minutes, or follow the package instructions. Turn off the heat and leave the rice covered in the pan for another 5 minutes.
Heat the oil in a wok or wide frying pan over high heat. Fry the cauliflower florets in a single layer, in two batches if needed, for 5-7 minutes. Toss regularly until they are golden brown in several spots. Transfer the cauliflower from the pan.
Turn the heat to medium. Fry the garlic and chili in the same pan for about 30 seconds, until fragrant. Stir in the tauco and fry for 20 seconds.
Add the tomatoes and 100 ml water. Scrape up any browned bits and bring everything to a boil. Return the cauliflower to the pan, toss to coat and simmer gently for 6-9 minutes. Toss occasionally; add a small splash of water if the pan gets dry.
Taste a cauliflower floret: it should be just tender, and the sauce can remain thin and juicy. Serve straight away with the rice.
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