Cut the Taishan cauliflower into florets. Rinse well and let sit in a strainer to dry.
Cut the Chinese sausage diagonally into thin slices.
Add the oil and garlic into the Mei wok and put it on medium high heat. When the garlic cloves start to brown, add the Taishan cauliflower and stir-fry, making sure to coat all the florets with oil. Add the salt and sugar, and continue to stir-fry until for a few minutes.
Add the Chinese sausage, mix them well into the cauliflower. Cover and let cook for 3-5 min: until the cauliflower is cooked to your preferred level of firmness/softness.
Turn the heat down to medium, add the sweet soy sauce, and stir-fry for a few min to mix well.
Dish and serve
NOTE:This is actually a very easy dish to make and really doesn't require a "recipe", but I wanted to add this recipe because I wanted more people know about the Taishan cauliflower and how delicious it is! I love how it has more of a bite than regular cauliflower.