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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
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¼
cup neutral oil
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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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