I was looking for a quick easy recipe to put together for dinner. I found this one on Kitchn website. Now that golf season has started I don't want to spend all my time in the kitchen, this recipe was quick and easy and very delicious. I added a salad on the side and I will definitely be making this again.
How the recipe looked on the Kitchn website.
Mine while it's cooking. I added an 8 oz container of cremini mushrooms to the recipe.
Plated. The sauce is very tasty but next time I will be doubling the sauce. I also think adding sesame seeds to the dish would be a good idea too.
1 head of cauliflower, cut into florets
4 tbsp olive oil
Salt and pepper
6 thin slices of fresh ginger, minced
1 small red onion, thinly sliced
5 cloves garlic, minced
8 oz cremini mushrooms
2 scallions, cut into 2" lengths
1/2 tsp crushed red pepper flakes
1 tsp toasted sesame oil
2 tbsp dry sherry
1 1/2 tbsp soy sauce (I used gluten free)
1/4 tsp sugar
Brown rice (make as much as you like)
Preheat oven to 450 degrees. Spread out the cauliflower on a baking sheet in a single layer and toss with 2 tbsp oil. Season with salt and pepper, and roast until crisp and golden, about 30 minutes. Stir the cauliflower halfway through baking.
Heat 2 tbsp of oil in your wok over medium-high heat. Add the ginger and cook for 2 minutes until caramelized. Add the onions, mushrooms and garlic, and cook for another 2 minutes, making sure they don't burn.
Turn up the heat to high, and add the cauliflower and scallions. Cook for 30 seconds and then add the crushed red pepper flakes, sesame oil, sherry, soy sauce, and sugar. Toss everything together, stir-frying for about 1 minute, and serve with cooked brown rice.