Browned and Braised Cauliflower with Garlic, Ginger, and Soy
By America's Test KitchenPublished on September 15, 2011
Time
35 minutes
Yield
Serves 4
Ingredients
2 tablespoons grated fresh ginger 2 garlic cloves, minced1 teaspoon toasted sesame oil 1 ½ tablespoons vegetable oil 1 head cauliflower (2 pounds), cored and cut into 1-inch florets (see illustrations below)¼ cup water 2 tablespoons soy sauce 2 tablespoons rice vinegar 1 tablespoon dry sherry 2 scallions, mincedPepper
Before You Begin
The stronger flavor of browned cauliflower stands up well to bolder, more complex flavor combinations.
Instructions
- Combine ginger, garlic, and sesame oil in bow. Heat vegetable oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add cauliflower and cook, stirring occasionally, until beginning to brown, 6 to 7 minutes.
- Clear center of skillet, add ginger mixture, and cook, mashing mixture into skillet, until fragrant, about 30 seconds. Stir ginger mixture into cauliflower.
- Reduce heat to low and add water, soy sauce, vinegar, and sherry. Cover and cook until florets are crisp-tender, 4 to 5 minutes. Off heat, stir in scallions and season with pepper to taste. Transfer to platter and serve.
Time
35 minutesYield
Serves 4Ingredients
2 tablespoons grated fresh ginger
2 garlic cloves, minced
1 teaspoon toasted sesame oil
1 ½ tablespoons vegetable oil
1 head cauliflower (2 pounds), cored and cut into 1-inch florets (see illustrations below)
¼ cup water
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon dry sherry
2 scallions, minced
Pepper
Test Kitchen Techniques
Ingredients
2 tablespoons grated fresh ginger
2 garlic cloves, minced
1 teaspoon toasted sesame oil
1 ½ tablespoons vegetable oil
1 head cauliflower (2 pounds), cored and cut into 1-inch florets (see illustrations below)
¼ cup water
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon dry sherry
2 scallions, minced
Pepper
Test Kitchen Techniques
Ingredients
2 tablespoons grated fresh ginger
2 garlic cloves, minced
1 teaspoon toasted sesame oil
1 ½ tablespoons vegetable oil
1 head cauliflower (2 pounds), cored and cut into 1-inch florets (see illustrations below)
¼ cup water
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon dry sherry
2 scallions, minced
Pepper
Test Kitchen Techniques
Why This Recipe Works
Our cauliflower recipe testing led us to an excellent cooking technique. A brief sauté browned the cauliflower and gave it some caramelized flavor. After browning, we braised the cauliflower, allowing it to absorb the flavors that surrounded it.
Before You Begin
The stronger flavor of browned cauliflower stands up well to bolder, more complex flavor combinations.
Instructions
- Combine ginger, garlic, and sesame oil in bow. Heat vegetable oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add cauliflower and cook, stirring occasionally, until beginning to brown, 6 to 7 minutes.
- Clear center of skillet, add ginger mixture, and cook, mashing mixture into skillet, until fragrant, about 30 seconds. Stir ginger mixture into cauliflower.
- Reduce heat to low and add water, soy sauce, vinegar, and sherry. Cover and cook until florets are crisp-tender, 4 to 5 minutes. Off heat, stir in scallions and season with pepper to taste. Transfer to platter and serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Keep Exploring
My Rating
This is a members' feature.
0 Comments