Sesame Cauliflower
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Another simple, delicious, Chinese vegetable dish from The Key to Chinese Cooking
- Ready In:
- 10mins
- Serves:
- Units:
Nutrition Information
9
People talking
ingredients
- 1 medium head cauliflower
- 3 tablespoons oil, I like peanut
- 1 teaspoon salt
- 3⁄4 cup chicken stock or 3/4 cup water
- 2 -3 scallions
- 1 teaspoon sesame oil
directions
- Separate the cauliflower into flowerets, trimming overly long stems. Leave the smaller ones intact; cut the larger ones in half so they're all about the same size. Rinse and drain. (But do not dry -- you want some moisture on the cauliflower.).
- Heat a wok or large skillet over high heat until hot; turn heat to medium. Add the oil, swirl and heat for about 15 seconds.
- Add the flowerets; stir quickly to coat them with oil, then sprinkle in the salt and stir briefly.
- Add the stock, making sure all of the stems are down in the liquid. When it boils, cover and simmer vigorously for 5 to 10 minutes (depending on the size of your flowerets) until tender.
- In the meantime, slice the scallions thinly.
- Uncover the cauliflower, turn heat high and stir gently but rapidly until there is just a little foaming liquid in the skillet. Toss in the scallions; add the teaspoon of sesame oil. Stir gently to distribute scallions and sesame oil throughout.
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This makes for a tasty, easy side dish to an Asian main dish. I served with a seared Ahi tuna with wasabi sauce and it paired quite nicely. I used toasted sesame oil, otherwise, I did not change the recipe a bit. This one is a keeper. Thanks!
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What a wonderful way to prepare cauliflower. I too, let the cauliflower brown a bit, and used a 1/4 cup yellow onion, and added a bit of sesame seeds. A very appealing dish, for someone who needs a quick dish. A great flavorful dish. A keeper here. Made for PRMR tag.
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What a great way to prepare cauliflower. I am always happy to find a recipe that uses Sesame Oil, love it. My husband isn't as crazy about it but still enjoyed the dish. I toasted some sesame seeds and sprinkled them over the finished dish which made it look very nice. Thanks for sharing your recipe. Made for Spring PAC 2009.
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Made for the *Best of 2008* cookbook game as a prize, this easy-fix & flavorful recipe + another from the game saved my butt when I had only 5 hrs notice of a guest for dinner. I subbed leek for the scallions, otherwise made as written & topped it w/a scant sprinkle of sesame seeds & parsley (mainly to add color for the pic). Like other reviewers, I also cooked the cauliflower in the oil till just starting to brown a bit. Thx for posting this great cauliflower recipe for us. *Mjog gott blomkal* (very good cauliflower in Icelandic) per my DH & guest. :-) -
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