BEST ROASTED CAULIFLOWER RECIPE - HOW TO COOK CAULIFLOWER
What's the best way to cook cauliflower? Use our recipes and helpful tips on roasting, sauteing, and steaming cauliflower like a pro.
Provided by Makinze Gore
Categories dairy-free gluten-free nut-free weeknight meals lunch roasted side dish
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425°. Spread cauliflower into an even layer on a large baking sheet, making sure to not overcrowd the pan. Drizzle with oil and toss with red pepper flakes, salt, and pepper. Bake until golden and slightly charred on the bottom, 35 to 40 minutes. In a large skillet over medium heat, heat oil. Working in batches, add cauliflower and cook, tossing occasionally, until fork tender, about 10 minutes. Season with salt, pepper, and a pinch of red pepper flakes. In a deep sided skillet over medium heat, add cauliflower. Pour in about 1/4 cup water and cover with lid. Let steam until cauliflower is fork tender, about 10 minutes. Season with salt, pepper, and a pinch of red pepper flakes.
KUNG PAO CAULIFLOWER RECIPE - NYT COOKING
While kung pao chicken originated in China’s Sichuan Province, it has become an iconic Chinese American dish. The popular stir-fry typically includes chicken, vegetables and peanuts tossed in a dark, salty, sweet and spicy sauce, but in this vegan take, cauliflower steps in for the chicken. Dark soy sauce is more caramel-flavored and less salty than regular soy sauce, and it adds color and richness to the dish. If you don’t have dark soy, substitute with regular soy sauce or hoisin sauce. Make sure you have a lid for your skillet or wok on hand before you start cooking, as covering the cauliflower allows it to cook quicker and more evenly. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Total Time 25 minutes
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a small bowl, whisk together the dark soy sauce, soy sauce, black vinegar, sugar, vegetable stock or water, and cornstarch. Set aside.
- Heat wok or large (12-inch) skillet on medium-high until very hot. Add 2 tablespoons of oil, the cauliflower florets and 1/2 teaspoon salt, and toss for 1 minute. Cover and cook for 5 to 6 minutes, tossing the cauliflower every 1 1/2 minutes or so, until the cauliflower is crisp-tender and charred in some parts. Remove from the pan and set aside.
- In the same wok or skillet, add the remaining 1 tablespoon of neutral oil, along with the bell pepper. Toss for 1 minute, then add the Sichuan peppercorns and whole dried chiles, and stir for 1 minute until fragrant. Add the garlic and ginger, and stir for 30 seconds, then add the cauliflower back to the pan. Stir the sauce in the bowl to make sure the cornstarch is well incorporated, then pour it over the cauliflower and toss until the cauliflower is well coated. Toss in the peanuts and scallions, stir to combine, then turn off heat. Serve with rice.
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