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Sweet and Sour Cauliflower
Start to finish: 30 minutes
Servings: 4
This flavor-packed stir-fry utilizes a sear-and-steam technique to yield tender-crisp, caramelized cauliflower florets. They’re coated in a salty-sweet mixture of tangy rice vinegar, umami-rich hoisin sauce, and fresh ginger, garlic, and chili for bright, zesty flavor throughout. Serve as a side dish or as a vegetarian main with steamed rice.
Ingredients
1/4 cup neutral oil
1 head cauliflower (about 2 1/2 pounds), trimmed, cored, and cut into 1-inch florets
Kosher salt
2 medium garlic cloves, minced
1 tablespoon minced fresh ginger
1 Fresno or jalapeño chili, stemmed, seeded, and thinly sliced
1/4 cup unseasoned rice vinegar
1/4 cup hoisin sauce
Optional garnish: thinly sliced scallions, chopped roasted peanuts, toasted sesame seeds, or a combination
Instructions
In a 12-inch skillet over medium-high heat, heat the oil until barely smoking.
Add the cauliflower and stir, then distribute evenly. Cook without stirring until beginning to brown on the bottom, 3 to 5 minutes.
Stir, add 1/4 cup water and 1/4 teaspoon salt, then immediately cover.
Cook until just tender and the liquid has evaporated, about 3 minutes, stirring once about halfway through.
Add the garlic, ginger, and chili; cook uncovered, stirring occasionally, until fragrant, about 2 minutes.
Increase to medium-high, then add the vinegar, hoisin, and 1/4 teaspoon salt.
Cook, stirring occasionally, until the sauce thickens and clings to the cauliflower, 1 to 2 minutes.
Garnish if desired with thinly sliced scallions, chopped roasted peanuts, toasted sesame seeds, or a combination.
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