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Flowering Cauliflower

This variety of cauliflower is very popular among the Chinese. Sometimes it is called Chinese flowering cauliflower. It is not only beautiful with its longer florets but also more tender and with more natural sweetness than with the more familiar Western cauliflower. It is my favorite. You can find it at many Asian supermarkets

Ingredients

1 flowering cauliflower (about 1 ½ lb.), cut and separate the florets
1 red pepper, cut into ½ “ dice
3 cloves of garlic, thinly sliced
5 scallions, white part only, thinly sliced
3 tbs corn, or light olive oil
1 tsp kosher salt
freshly ground black pepper

Directions:

1) Heat oil in a large pot, add garlic and red pepper and sauté until slightly soft.

2) Add cauliflower and stir fry another 3-5 minutes. Then add ¼ cup water cover and simmer until the florets are slightly soft about 15 minutes.

3) Then add the scallion, salt, and fresh ground pepper and stir for another minute or two. Turn off the heat.

4) Spoon into a large platter and serve. You can garnish with some fresh herbs such as cilantro, basil, or tarragon.

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