Wash the cauliflower thoroughly under cold water. Then, chop it into bite-sized florets, removing any tough stems. I also like to pat the florets dry with a paper towel to remove any excess moisture before cooking. It helps to achieve a nice crispy texture in the stir fry.

Heat 1 tablespoon cooking oil in a large skillet or large wok over medium-high heat. Add the chopped cauliflower and stir-fry for about 3-4 minutes or until it softens. Add salt and black pepper to taste. Remove the cauliflower from the heat and transfer it to the plate for later use.

In the same skillet, heat the remaining cooking oil over medium-high heat. Add the Sichuan peppercorns, dried red chili peppers, minced garlic, and stir-fry until fragrant, about 30 seconds. Be careful not to burn them. Add the cauliflower florets back to the skillet and continue stir-frying for 1-2 minutes.

Sprinkle in the Shaoxing cooking wine, light soy sauce, coconut sugar, and water. Stir continuously until the sauce coats the cauliflower evenly.

Remove from heat and garnish with sliced green onions if using. Serve hot. Enjoy!