I haven’t always been a big fan of cauliflower, but I absolutely love this cauliflower recipe. It has loads of flavors for the nose and the taste buds. Magic happens when you saute shiitake mushrooms with minced garlic in a hot wok, and you will always see me sniffing very enthusiastically.The mushrooms and garlic give great depth to this dish, and the cauliflower, with its subtle character, brings the balance back to the mix.
I like to cut the cauliflower into half then hank break it into floret. It’s a lot faster breaking along the stem, the floret will be naturally even sized which helps even cooking. This is the same with Broccoli. I also eat the stem of both. Just peel off the tough out layer, slice and cook with the floret.
- ½ cauliflower, break into floret
- 5 shiitake mushrooms, soaked and sliced
- 5 garlic cloves, finely chopped
- 1 pinch of sesame (optional)
- ¼ tsp salt
- 2 tbsp oil
- 1 tsp sesame oil
Blanch the cauliflower floret , cool and drain. Heat the oil in wok on medium heat, add the salt, garlic, sesame and mushroom slices, stir until fragrant, about 30 seconds. Add the cauliflower and toss to mix, about 30 seconds. Remove from heat, add sesame oil and serve.