Usually, meat and vegetables are good enough for a small
family when you are lazy to cook more than 2 dish at home.
Cauliflower is the vegetable for today’s post and I had decided
to make a meatless recipe for a change.
My teenager is a huge fan of broccoli and cauliflower compare
to leafy vegetables.
She would usually finish up them when I cooked this
Cauliflower & Broccoli with Crispy Garlic because she loves
the crisp tender texture of both vegetables and the aromatic
flavor of crispy garlic scattered over them.
Although carrots are not her favorites, I would make sure to
add a few slices to create a nutritious meal.
l Roasted
l Stir fries
l Stew
l Deep fried with batter
l Boiled
When I first learned how to cook this cauliflower recipe from
my mother-in-law, I had realized that the secret to make
tender and crisp cauliflower is to pre-boil them in half pot
of water with a little salt.
After 10 minutes of constant boiling, use a fork to poke into
each florets to test out the tenderness.
Easily poke into them means they are cooked.
Do not leave them in hot water too long because the cauliflower
will change its color to white- yellowish and too soft, not crisp.
Cauliflower and broccoli belonged to this large cruciferous family
which also included cabbages.
If properly cooked, cauliflower makes a delicious and extremely
nutritious meal as it contain powerful chemical called indoles.
These indoles are preventive measure to protect humans from
cancer organs such as breast cancer, colon cancer, stomach
cancer and mouth cancer.
It is rich in vitamin C,A, folic acid and beta carotene for better
vision.
Therefore, don’t overcook cauliflower in order to maintain the
nutrients, easily absorb into our digestive system.
· 1 Cauliflower– washed, cut into florets
· 1 small Carrot– peeled and sliced into florets or match
sticks
· 1 Broccoli- washed , cut into florets
· 2 cloves Garlic, minced
· 1 Tbsp Chinese Rice Wine
· 1 tbsp of Light Soy Sauce
· Salt and pepper to taste
· 1 tbp corn starch dilute with 2 tbsp of water
· Olive oil
· Bring half pot of water with a little salt to boil.
· Throw in cauliflower and broccoli florets into the pot.
· Allow to simmer for 5 minutes under high heat.
· Poke each florets with a fork.
If easily poke into each floret, turn off heat.
· Lift up and drain. Set Aside.
· Heat up wok with 2 tbsp of olive oil.
· Saute chopped garlic until fragrant, crispy and
brownish.
· Quickly remove them before burnt. Set aside.
· With remainder oil, stir fry slices of carrots and limp.
· Toss in boiled cauliflower and broccoli under low heat.
· Add in wine, light soy sauce and pepper.
· Add in corn starch solution to thicken the gravy.
· When it is almost dried up, turn off heat.
· Serve hot with crispy garlic.
· Yield 3-4 persons
I hope that you will enjoy this simple
cauliflower recipe as much as my family did
Bon appetit!
Copyright allrights reserved by peachpurple
Photo belonged to peachpurple
Read more articles written by peachpurple HERE
fried potato chips with sweet sauce
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