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Sweet-and-Sour Cauliflower
This flavor-packed stir-fry utilizes our go-to sear and steam technique, yielding perfectly tender-crisp and 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, contributing bright, zesty notes throughout. Serve as a side dish or as a vegetarian main with steamed rice.
4
Servings
30 minutes
Ingredients
-
¼
cup neutral oil
-
1
2½-pound head cauliflower, trimmed, cored and cut into 1-inch florets
Directions
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01In a 12-inch skillet over medium-high, 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 ¼ cup water and ¼ 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 and stirring occasionally, until fragrant, about 2 minutes.
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March 30, 2024
OMG
Sooooo delicious! And fast totally will be cooking this!
March 19, 2024
Loved it
This came together super quick and is both healthy and tasty. Had everything in my cabinet but would never have thought of this. I added chickpeas so the vegetarians in my house can get a complete protein.
February 4, 2024
YUM!
Loved this! Everything came together as expected and I loved it with the suggested chopped peanuts and also added chopped scallions. I served it with farrow rather than rice and had enough for breakfast the next morning with an over-medium egg on top. Will definitely make this again!
April 1, 2024
Very good and different cauliflower recipe
Prepared it on Easter. Followed the recipe, except used a Serrano pepper. Added more salt. Served with chopped peanuts and scallions. The peanuts definitely added to the dish. Everyone liked it; some came back for seconds.
December 30, 2023
A rare “okay” from Milk Street
I totally agree that the sauce never thickened and it left me with over cooked cauliflower. Also, this was a little vinegary. I would use less vinegar if I made this again.
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