Food writers are often (and believe me I lump myself right in with this observation) talking about what new things there are to do with that package of chicken breasts or that pound of ground beef, to get out of that same-old, same-old cooking rut.
But we might not spend enough time talking about what to do with that head of cauliflower, or broccoli. We can all feel as uninspired looking at those stoic spheres as we do with our proteins, right?
So off we go, on the hunt for a new and simple side dish. This is definitely one to keep in mind when you are making a stir fry or other Asian influenced-dish.
It’s especially useful since you can make the drizzle ahead of time, pop the vegetable in the oven, and get to work at the stove. The cauliflower or broccoli needs no attention as it roasts, only the sound of the buzzer to remind you to take it out of the oven.
Try this with Chicken, Broccoli and Sugar Snap Pea Stir Fry, Lemon and Scallion Chicken Stir Fry, Chicken and Cabbage Stir Fry with Miso Sauce, Chicken and Spinach Stir-Fry with Ginger and Oyster Sauce or Spicy Stir Fried Beef and Vegetables.
It’s also terrific at room temperature, which makes a side dish ultra-valuable.
We’re cauliflower lov-ahs in my house. Hence the following:
- Sauteed and Braised Cauliflower with Mustard Seeds and Green Peppercorns
- Moroccan Carrot and Cauliflower Soup
- Braised Cauliflower with Anchovies and Capers
We are also drizzle lovers:
- Roasted Cauliflower, Brussels Sprouts and Leeks with Spicy Drizzle
- Roasted Cauliflower and Carrots with Olive Drizzle
That last one sounds a little weird.
Cauliflower with Sesame Drizzle
- 1 large head cauliflower 1 ¾ pound (or substitute the same amount of broccoli heads)
- 2 tablespoons olive oil
- Kosher salt and freshly ground pepper to taste
- 2 tablespoons untoasted sesame seeds optional
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon honey
- 1 teaspoon Sriracha sauce
- Preheat the oven to 375°F. Cut the cauliflower into florets. Place the cauliflower on a rimmed baking sheet, and drizzle with the olive oil. Toss well, then sprinkle with salt and pepper. Roast for about 25 minutes, until crisp-tender and browned at the edges.
- Meanwhile, if you are using the sesame seeds, heat a very large dry skillet over medium heat. Add the sesame seeds and stir frequently for about 1 or 2 minutes, until they start to become golden. Transfer them to a plate.
- In a small bowl, combine the soy sauce, sesame oil, honey, and Sriracha sauce. When the cauliflower is roasted, transfer it to a serving platter and drizzle over the sauce, or pass it on the size for everyone to drizzle over their portion. Sprinkle the top with sesame seeds, if desired, and serve hot or warm.
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