YELLOW CAULIFLOWER RECIPES RECIPES

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KUNG PAO CAULIFLOWER RECIPE - NYT COOKING



Kung Pao Cauliflower Recipe - NYT Cooking image

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

1 tablespoon dark soy sauce
1 tablespoon soy sauce
1 tablespoon black vinegar
1 tablespoon granulated sugar
1/4 cup vegetable stock or water
1 teaspoon cornstarch
3 tablespoons neutral oil, such as grapeseed or canola
1 head cauliflower (about 2 pounds), cut into small 2-inch-long florets
Kosher salt (Diamond Crystal)
1 green or red bell pepper, core, seeds and membrane removed, and cut into 1-inch pieces
1/2 to 1 teaspoon Sichuan peppercorns, lightly ground in a mortar and pestle, spice grinder or crushed with a rolling pin
5 to 8 whole dried chiles, such as er jing tiao or chiles de arbol
2 garlic cloves, finely chopped
1 (1-inch) piece of ginger, peeled and finely sliced
1/3 cup roasted peanuts
2 scallions, white and green parts, finely sliced
Steamed rice, to serve

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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10 BEST YELLOW CAULIFLOWER RECIPES | YUMMLY
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YELLOW CAULIFLOWER “RICE” RECIPE FROM JESSICA SEINFELD
Place on a rimmed sheet pan. Smash the garlic into small pieces and add to the pan. In a small bowl, combine the oil, curry powder, and salt. Pour over the cauliflower and toss with your hands to coat evenly. Spread into a single layer. Roast until golden tender, 30 to 35 minutes. This recipe was printed from: https://jessicaseinfeld.com//recipes/yellow-cauliflower-rice.
From jessicaseinfeld.com
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YELLOW CAULIFLOWER “RICE” RECIPE FROM JESSICA SEINFELD
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From jessicaseinfeld.com
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10 BEST YELLOW CAULIFLOWER RECIPES | YUMMLY
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From yummly.co.uk
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THAI YELLOW CURRY WITH CAULIFLOWER | PICKLED PLUM | EASY ...
Aug 28, 2017 · Instructions. In a medium sized pot over medium-high heat, add oil, ginger, cilantro stems and onions – and cook for 10 minutes, until onions are translucent. Add curry paste, stir and cook for 1 minute. Add tomato, coconut milk and cauliflower. Stir and bring to a boil.
From pickledplum.com
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THAI YELLOW CURRY CHICKEN WITH POTATOES, CAULIFLOWER AND PEAS
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From carlsbadcravings.com
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YELLOW CAULIFLOWER RICE AND SHAWARMA BOWL | RECIPE
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