For today´s recipe in my River Cottage Veg Everyday series, I chose the Asian inspired "Stir-fried sesame cauliflower". Cauliflower is available year round, and abundantly so this month, making this lovely vegetable a good choice for the eleventh post in my series.
Hugh Fearnley-Whittingstall comments his recipe with the following words “cauliflower takes strong seasonings exceptionally well and this easy stir-fry – flavoured with chili, garlic and ginger – is a good example”. After taking one bite of this dish, I could not agree with him more.
This vegetable stir-fry is quickly put together and you can enjoy this as a full meal or as a side-dish. The cauliflower florets get a ten minute soak in cold water. The sesame seeds get toasted for a good minute or two until fragrant. In the meantime, you need to stir-fry some onion, two garlic cloves, chili and freshly grated ginger. Then add the drained cauliflower florets and continue to stir-fry. Finally, add the sesame seeds, good quality toasted sesame oil, low sodium soy sauce and finish with fresh coriander - although I took the liberty of adding coarsely chopped Italian parsley instead, as my dear family is not all that crazy about fresh coriander (one of the very few items that they do not really enjoy all that much).
All of us really enjoyed this stir-fried sesame cauliflower – the fresh ginger and the chilies are wonderful in combination with the mild, delicate flavor of the cauliflower. It is true that this vegetable can certainly take some strong seasonings such as the soy sauce and the toasted sesame oil without being overpowered. This recipe seems to be nice variation on the other cauliflower recipes that I usually prepare. I also appreciated the fact that the stir-fried cauliflower florets kept their shape and still looked nice when plated.
Cauliflower is often overlooked, but you should definitely try it in this vegetable stir-fry for a plateful of crunchy goodness with a delightful Asian twist. Inexpensive and local, it ticks all the right boxes, so make sure not to skimp on this wonderful vegetable while it is fresh and abundantly available.
If you own the English edition of this vegetable cookbook, you will find the recipe for the “Stir-fried sesame cauliflower” on page 376 in the chapter on "Side Dishes".