Browned and Braised Cauliflower with Garlic, Ginger, and Soy
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Appears in Cook's Illustrated March/April 1998
Browning and braising intensify cauliflower's nutty taste.
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 surrounde...