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Adobe Cauliflower

Recipe

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Anonymous zzPvaL89fG
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19 views1 page

Adobe Cauliflower

Recipe

Uploaded by

Anonymous zzPvaL89fG
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Adobe cauliflower

1 large cauliflower (2½ to 3 pounds)


Kosher salt
2 teaspoons black pepper, plus more as needed
3 tablespoons canola oil, plus more as needed
½ cup rice wine vinegar
5 tablespoons soy sauce
2 teaspoons raw or light brown sugar
6 garlic cloves, smashed and peeled
3 bay leaves
¼ teaspoon red-pepper flakes
3 scallions, thinly sliced, for serving (optional)
 Trim leaves and woody stalk from the cauliflower, then cut through the root into 8 wedges. Season
both sides of each wedge with salt and pepper. Reserve any loose cauliflower pieces.
 In a large skillet or Dutch oven, heat the oil over medium-high heat. Place one layer of the wedges in
the skillet cut-side down and cook without moving them until well browned on one side, 3 to 4
minutes. Transfer to a plate and continue until all the cauliflower is seared, adding more oil as needed.
Return all the cauliflower to the pan with uncooked side facing down.
 Add ¼ cup water, any loose cauliflower pieces, 2 teaspoons black pepper, rice wine vinegar, soy sauce,
sugar, garlic, bay leaves and Thai chile. Cover and let simmer over medium heat until the cauliflower is
crisp-tender, about 5 minutes.
 Uncover, turn the heat to medium-high, and cook, basting the cauliflower occasionally with the sauce,
until the cauliflower is tender and the sauce has thickened and reduced to about ¾ cup, 8 to 10
minutes.
 Serve the cauliflower with plenty of sauce and a sprinkle of scallion

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