Browned and Braised Cauliflower with Asian Flavors
serves four
NOTE: The
stronger flavor of browned cauliflower stands up well to bolder,
more complex flavor combinations, such as the garlic, ginger,
sesame oil, and soy sauce used in this
recipe.
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon dry sherry
11/2 tablespoons canola oil
1 medium head cauliflower, trimmed, cored, and cut into florets (see figures 7, 8, 9, 10
2 medium garlic cloves, minced
2 tablespoons minced fresh gingerroot
1 teaspoon Asian sesame oil
2 medium scallions, white and green parts, minced
Ground black pepper
INSTRUCTIONS:
1. Combine soy sauce, vinegar, sherry, and 1/4 cup water in small bowl and set aside.
2. Heat large skillet over medium-high heat until pan is very hot, 3 to 4 minutes. Add canola oil, swirling pan to coat evenly. Add florets and sauté, stirring occasionally, until they begin to brown, 6 to 7 minutes.
3. Clear center of pan, add garlic and ginger, and drizzle with sesame oil. Mash garlic-ginger mixture with back of spatula and cook until fragrant, about 1 minute. Stir to combine garlic-ginger mixture with cauliflower. Sauté for 30 seconds.
4. Reduce heat to low and add soy sauce mixture. Cover and cook until florets are fully tender but still offer some resistance to the tooth when sampled, 4 to 5 minutes. Add scallions and toss lightly to distribute. Season with pepper to taste and serve immediately.