There are only a few vegetables that I can truly say I detest, and cauliflower makes list. That is, until my mother-in-law proved to me that Taiwanese recipes can make even chalky-tasting cauliflower redeemably palatable. Here's what you need to cook up this great east meets south blend recipe -- hint (there's a secret ingredient!)
Ingredients:
3-4 garlic cloves, minced
2 green onions, finely chopped
1 cauliflower head
1 tablespoon dried scallops (This is the secret ingredient! You can also substitute dried shrimp)
Chili Soy Paste
Salt
Pepper
Directions:
1. Slice cauliflower into individual stalks, rinse with water to clean and set aside to let dry in a strainer.
2. Add 1-2 tablespoons of oil to a skillet over high heat
3. When hot, add minced garlic.
4. When garlic is browned (usually 3-5 minutes), add cauliflower
5. Cover skillet and turn down to medium high heat. Steam for 5 minutes.
6. Remove lid and add dried scallops and drizzle with chili soy paste to taste (usually 1-2 teaspoons is enough). Add salt and pepper to taste (about 1 teaspoon of each is a good starting place). Mix ingredients evenly. Add more oil if pan is getting too dry to prevent burning.
7. Cover skillet and steam for 5 more minutes.
8. Remove lid and add green onions. Stir and cook for another 1-2 minutes. Onions should remain bright green and crispy.
9. Remove from heat and enojy!
Ingredients:
3-4 garlic cloves, minced
2 green onions, finely chopped
1 cauliflower head
Chili Soy Paste
Salt
Pepper
Directions:
1. Slice cauliflower into individual stalks, rinse with water to clean and set aside to let dry in a strainer.
3. When hot, add minced garlic.
4. When garlic is browned (usually 3-5 minutes), add cauliflower
5. Cover skillet and turn down to medium high heat. Steam for 5 minutes.
6. Remove lid and add dried scallops and drizzle with chili soy paste to taste (usually 1-2 teaspoons is enough). Add salt and pepper to taste (about 1 teaspoon of each is a good starting place). Mix ingredients evenly. Add more oil if pan is getting too dry to prevent burning.
 |
| The secret ingredient that makes this dish spectacular? It's not so vegetarian after all. You can get dried scallops at most Asian grocery stores. |
9. Remove from heat and enojy!
