I’m certain that if you get any vegetable, drizzle it with olive oil, sprinkle on salt and pepper, and throw it in the oven for twenty minutes, you may get some of the ideal-tasting veggies ever — with minimal to no exertion. One particular vegetable in individual takes to this therapy specifically perfectly: cauliflower. Anytime I make a batch of the things, it disappears without the need of preamble.
Spicy Cauliflower Stir-Fry: Check out the Video clip
Effectively, with this Meatless Monday recipe, that roasted cauliflower gets a big update. Simply because what do you do if you want that roasted cauliflower to be your principal dish as opposed to just a facet? Why, you serve it with rice, of course! And you get that wonderful roasted cauliflower and immediately stir-fry it with some onions, garlic, chili, ginger, and scallions.
This roasted cauliflower stir-fry is truly a riff on a dish we used to get in dining establishments all the time in Beijing. It was typically brought out to the table in a miniature wok with a candle beneath it to keep it warm and to crisp up the cauliflower as it sat on the table. This model gets you very similar benefits, but roasting the cauliflower initially helps make the method significantly a lot easier.
Spooned around a pile of steamed rice, it truly is a finish meal. Vegetarians will rejoice. (And so will die-hard carnivores).
Spicy Roasted Cauliflower Stir-Fry
1 head of cauliflower, cut into florets
four tablespoons vegetable oil, divided
Salt and pepper
6 slices fresh new ginger
1 little onion, thinly sliced
five cloves garlic, sliced
2 scallions, cut into 2-inch lengths
1/2 teaspoon crushed red pepper flakes (optional)
1 teaspoon toasted sesame oil
2 tablespoons Shaoxing rice wine or dry sherry
1 1/2 tablespoons soy sauce
1/four teaspoon sugar
Preheat oven to 450°F. On a parchment-lined baking sheet, distribute out the cauliflower in a one layer and toss with 2 tablespoons oil. Time with salt and pepper, and roast until eventually crisp and golden, about 30 minutes. Stir the cauliflower midway as a result of baking.
Heat 2 tablespoons of oil in your wok around medium-substantial warmth. Incorporate the ginger and cook dinner for 2 minutes until eventually caramelized. Incorporate the onion and garlic, and cook dinner for an additional 2 minutes, earning positive they do not burn up.
Turn up the warmth to substantial, and insert the cauliflower and scallions. Cook for 30 seconds and then insert the crushed red pepper flakes (if working with), sesame oil, Shaoxing rice wine or sherry, soy sauce, and sugar. Toss every little thing jointly, stir-frying for about 1 minute, and serve with steamed rice.
At first posted Oct 2015.
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