Sesame-Ginger Cauliflower
Fragrant pan-seared florets with a toasted sesame finish
Why This Recipe Works
This high-heat method browns the cauliflower quickly to develop a nutty flavor before steaming it to a tender finish. Mashing the ginger and garlic paste directly into the pan releases their essential oils without allowing them to burn.
Instructions
Combine the ginger, garlic, and sesame oil in a small bowl.
Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat until the oil begins to shimmer and just smoke. Add the cauliflower and cook, stirring occasionally, until the florets are browned in spots, about 6 to 7 minutes.
Clear a space in the center of the skillet and add the ginger mixture. Mash the aromatics into the pan with a spatula until fragrant, then toss them with the cauliflower to coat.
Reduce the heat to low and pour in the water, soy sauce, vinegar, and sherry. Cover the skillet and cook until the cauliflower is crisp-tender, 4 to 5 minutes.
Remove the skillet from the heat, stir in the scallions, and season with pepper. Serve warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
What substitutions can I make?
- soy sauce: tamari for gluten-free
