Browned and Braised Cauliflower With Garlic, Ginger and Soy

This method of cooking makes the cauliflower crisp and tender. The deep flavor of the browned cauliflower holds up well to bolder, more complex flavor combinations, like bright Asian-inspired flavors and rich Indian spices. Easily make these two recipes gluten-free by using gluten-free soy sauce or tamari. 

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1 head Cauliflower (cored and cut into 1-inch florets)
2 tbsp Grated ginger
2 Garlic cloves (minced)
1 tsp Toasted sesame oil
1 1/2 tbsp Vegetable oil
1/4 cup Water
2 tbsp Soy sauce
2 tbsp Rice vinegar
1 tbsp Dry sherry
2 Scallions (minced)
Pepper (to taste)

Cutting Cauliflower for Roasting:

After trimming away any leaves and cutting stem flush with bottom of head, carefully slice into 8 equal wedges, keeping core and florets intact.


Cutting Cauliflower into Florets:

Pull off any leaves, then cut out core of cauliflower using paring knife. 


Separate florets from inner stem using tip of knife. 


Cut larger florets into smaller pieces by slicing through stem end. 


Makes 4-6 servings.


Asian-inspired recipe:

Combine ginger, garlic, and sesame oil in bowl.


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.