Stir-Fried Cauliflower

• 1 medium head cauliflower, about 2 pounds
• 3 tablespoons oil

Break the head into flowerets, and trim off any long or thick stems—they have a strong cabbage smell. Leave the smaller flowerets intact and cut the larger ones in half so they’re all about the same size. Rinse and drain.

Heat a wok or large, heavy skillet over high heat until hot; turn heat to medium, add the oil, swirl, and heat for about 15 seconds—like cabbage, cauliflower scorches