Browned and Braised Cauliflower with Garlic, Ginger, and Soy

Published March 1, 1998.

Why this recipe works:

Our cauliflower recipe testing led us to an excellent cooking technique. A brief sauté browned the cauliflower and gave it some caramelized flavor. After browning, we braised the cauliflower, allowing it to absorb the flavors that surrounded it.

Our cauliflower recipe testing led us to an excellent cooking technique. A brief sauté browned the cauliflower and gave it some caramelized flavor. After browning, we braised the cauliflower, allowing it to absorb the flavors that surrounded it.

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Serves 4

The stronger flavor of browned cauliflower stands up well to bolder, more complex flavor combinations, such as the Asian flavorings.

Ingredients

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