Cookwith - Foxborough Fireworks Stir-Fry – Wok-Hei Cauliflower & Charred Veggies

Ingredients

• 1 large head cauliflower, cut into small florets (about 1.5 lbs)
• 2 tbsp avocado oil or grapeseed oil
• 1 cup snap peas, trimmed and halved
• 1 red bell pepper, sliced into thin strips
• 1 small red onion, sliced into petals
• 3 garlic cloves, minced
• 1-inch ginger, peeled and julienned
• 2 scallions, sliced (green and white parts separated)
• 1/2 cup shelled edamame (thawed if frozen)
• 1 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp rice vinegar
• 2 tsp toasted sesame oil
• 1 tsp chili crisp (optional, for drama)
• 1/2 tsp kosher salt (plus more to taste)
• 1/4 cup fresh cilantro leaves
• Lime wedges, for serving