NEXT TIME ... I'll steam or boil the cauliflower, then toss it in the sauce. I have a hard time pan-cooking cauliflower and broccoli to a good eating texture, especially since the bulky florets must be kept in a single layer. This makes it hard to cook enough for leftovers, let alone a whole head of cauliflower.
FROM THE ARCHIVES ... The Recipe Box has lots of other ideas for cooking cauliflower but my favorites in winter are roasted tomato with cauliflower and white on white puree.
BRAISED CAULIFLOWER with ASIAN FLAVORS
Hands-on time: 10 minutes plus occasional stirring til done
Time to table: 30 minutes
1 tablespoon peanut oil (or any oil, really)
1 pound fresh cauliflower (about half a large cauliflower), cored and cut into florets
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar
1/4 cup water
1 heaping tablespoon fresh garlic (from a jar ...)
1 heating tablespoon fresh ginger (from a jar ...)
2 green onions, chopped (save some to garnish the top for color ...)
Salt & pepper to taste
In a skillet large enough to hold all the florets in a single layer, heat the oil till shimmery. Add the cauliflower and stir well to coat the cauliflower on all sides. Let cook til cauliflower begins to brown.
Meanwhile, mix remaining ingredients in a bowl. Pour over partially cooked cauliflower, cover and let cook for about 10 - 15 minutes until cauliflower is done, checking temperature on occasion to stir and make sure not to burn. Uncover and if liquid remains, keep cooking til cooks down. Taste and adjust seasoning. Transfer to serving bowl, garnish with reserved green onion.
Per Serving: 84 Cal (37% from Fat, 13% from Protein, 50% from Carb); 3 g Protein; 4 g Tot Fat; 1 g Sat Fat; 11 g Carb; 3 g Fiber; NetCarb8; 36 mg Calcium; 1 mg Iron; 393 mg Sodium; 0 mg Cholesterol; Weight Watchers 1 point
CREDIT WHERE CREDIT'S DUE
Every Day Vegetables by Jack Bishop