Browned and Braised Cauliflower with Garlic, Ginger, and Soy
A combination of sautéing and braising ensures perfectly tender florets with a rich, caramelized exterior.
Why This Recipe Works
Combining sautéing and braising provides the best of both worlds: a deep, caramelized exterior and a perfectly tender interior without any sogginess. This technique allows the bold soy and ginger aromatics to cling to the florets for a punchy side dish.
Instructions
Whisk the ginger, garlic, and sesame oil together in a small bowl and set it aside.
Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat until the oil shimmers but does not smoke. Add the cauliflower and cook, stirring occasionally, until the florets are browned in spots, about 8 to 10 minutes.
Clear a space in the center of the pan, add the ginger mixture, and cook until fragrant, about 30 seconds, before stirring it into the cauliflower.
Stir in the water, soy sauce, rice vinegar, and sherry. Cover the skillet tightly, reduce the heat to medium-low, and simmer until the cauliflower is just tender, about 5 to 7 minutes.
Remove the lid and increase the heat to medium-high. Cook, stirring frequently, until the liquid has evaporated and the cauliflower is well-glazed.
Toss in the scallions and season with pepper to taste. Serve hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days.
What substitutions can I make?
- soy sauce: tamari for gluten-free version
