This recipe works for any type of cauliflower, but Romanesco broccoli, a form of the common cauliflower, makes a colorful substitute. Romanesco broccoli has a striking appearance due to its bright green color and conical buds.
Serves: 4Hands-on: 5 minutesTotal: 25 minutesDifficulty: Easy
- 1 lb. cauliflower
- 1½ Tbsp. white wine vinegar
- 2½ Tbsp. water
- 1½ tsp. granulated sugar
- ¼ tsp. ground cayenne pepper
- 2 Tbsp. olive oil
- 2 tsp. minced ginger
- 2 scallions, whites only, thinly sliced
- Remove the outer leaves and the stalk from the cauliflower. Cut off the florets, leaving part of the stem attached. Soak the florets in cold water for 15 minutes. Drain thoroughly.
- Fill a large saucepan with enough water to cover the cauliflower, and bring to a boil. Blanch the cauliflower in the boiling water for 2 minutes. Remove the cauliflower, rinse under cold running water, and drain thoroughly.
- In a small bowl, combine the white wine vinegar, water, sugar, and cayenne in a bowl. Set aside.
- Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the ginger and scallions. Stir-fry for 10 seconds.
- Add the cauliflower florets. Stir-fry for 1 minute, then pour the white wine and vinegar mixture over the top. Stir-fry for another 2 minutes or until the cauliflower is tender but still crisp, stirring vigorously to keep the cauliflower from browning. Serve immediately.