Growing up I was a meat and potatoes type of girl. I didn’t eat that many vegetables and when I did, they were either smothered in ranch or butter. Now that I am older I love veggies and I am always looking for new ways to eat them! Even with my new love for veggies I still struggle finding ways to enjoy cauliflower. This healthy tangy asian cauliflower is my new favorite way to enjoy cauliflower.
Ingredients Needed
Cauliflower
1 head of cauliflower
4 garlic cloves grated
1 Tablespoon ginger grated
1 Tablespoon olive oil
Sauce
2 Tablespoons soy sauce
2 Tablespoons rice wine vinegar
2 Tablespoons cornstarch
4 splashes coconut aminos
1 Tablespoon olive oil
2 green onions
How to Make it
This recipe cooks quickly so I recommend having everything on hand before starting.
Start by heating a large cast iron pan over medium high heat. A cast iron pan will help your cauliflower brown and crisp up without turning your florets into mush.
While the pan is heating up, chop up the cauliflower head into bite size pieces. The pieces should be about 1-2 inches wide.
When the pan is hot swish around one Tablespoon of olive oil to fully coat the bottom of the pan. Right after the oil has been swished around, toss in the cauliflower pieces.
To transform this cauliflower to truly amazing stir occasionally for about 10 minutes making sure to brown the cauliflower all over. The browned bits will get slightly crispy and soak up the sauce when you toss it all together.
While the cauliflower is browning mix up the sauce ingredients into a bowl.
When the cauliflower has browned and softened slightly but still has some crunch, create a hole in the center of your pan. Add the grated ginger and garlic to the hole and sauté for a minute to release their flavors.
I highly recommend again that if you do not have a microplane, then you should invest in one. Grating garlic and ginger is a super simple task with this tool in your kitchen.
Once your kitchen is filled with the amazing smells of garlic and ginger mix the cauliflower into the garlic and ginger and transfer it into a serving dish.
Before adding the sauce to the pan give it a quick mix and add it to the now empty pan. Stirring continually bring the mixture to a simmer until it thickens. If the sauce seems a little too loose mix 1 Tablespoon of corn starch with 2 Tablespoons of water and slowly pour it into your sauce until it thickens. Once the sauce is thick, toss the cauliflower into the pan until it is fully coated.
Once the cauliflower is thoroughly coated transfer it to a bowl and garnish with chopped green onions. Enjoy alongside some rice for the perfect filling meal!
Healthy Tangy Cauliflower
Ingredients
Cauliflower
- 1 head of cauliflower
- 4 garlic cloves grated
- 1 Tablespoon ginger grated
- 1 Tablespoon olive oil
Sauce
- 2 Tablespoons soy sauce
- 2 Tablespoons rice wine vinegar
- 2 Tablespoons cornstarch
- 4 splashes coconut aminos
- 1 Tablespoon olive oil
- 2 green onions
Instructions
- Start by heating a large cast iron pan over medium high heat. While the pan is heating up, chop up the cauliflower head into bite size pieces.
- When the pan is hot swish around one Tablespoon of olive oil to cover the bottom of the pan. Toss in the cauliflower pieces immediately. Stirring occasionally brown the cauliflower all over for about 10 minutes.
- While the cauliflower is browning mix up the sauce ingredients into a bowl.
- When the cauliflower has browned and has softened but still has some crunch to it create a hole in the center of your pan. Add you ginger and garlic to the hole and sauté for a minute to release their flavors. Mix the cauliflower into the ginger and garlic and transfer to a bowl.
- Give the sauce a quick mix and add it to the now empty pan. Bring the mixture to a simmer while stirring until it thickens. When the sauce has thickened, about 3-5 minutes, toss the cauliflower until it is fully coated.
- Once coated transfer the cauliflower to a bowl and garnish with chopped green onions. Enjoy alongside some rice for the perfect filling meal!
