Cauliflower, a cruciferous vegetable rich in vitamin C, is a staple in our diet, usually prepared Indian-style. This time, I decided to experiment with a new method inspired by a Japanese cookbook titled 《日本の食材帖実践レシピ》. The results were fantastic, and I’m excited to share this unique approach with you.
Here’s the referred Japanese curry vinaigrette:
- 1 tsp curry powder
- 4 tbsp vinegar
- 1 tsp soy sauce
- Pinch of salt and pepper
- 1 tbsp oil
Recipe Adjustments
For a more pronounced curry flavour and a milder vinegar taste, I adjusted the recipe to 1 tsp each of curry powder, soy sauce, and vinegar. This combination works wonderfully with sautéed cauliflower, adding a delightful twist to a classic vegetable dish.
Cooking Tips
- Parboil the Cauliflower: I parboiled the cauliflower in salted water before stir-frying. This method allowed the cauliflower to be well-seasoned.
- Add Soy Sauce Smartly: When adding soy sauce, pour it along the side of the hot wok. The high heat will slightly caramelize the soy sauce, enhancing its flavor. This trick also works well for making delicious fried rice.
Try this new take on cauliflower and elevate your vegetable dishes with a hint of Japanese-inspired curry vinaigrette!
Cauliflower with Japanese Curried Vinaigrette Recipe
Ingredients
Serves 2-3
- ½ small head of cauliflower, cut into florets
- ½ tsp cumin seeds
- 1 clove garlic, minced
- 1 tsp curry powder
- 1 tsp rice vinegar
- 1 tsp soy sauce
- salt and pepper
How to Make
- Blanch the cauliflowers in salted rolling water for 2 minutes, drain and set aside.
- Warm 1 tbsp of oil in a wok over medium heat, fry the cumin seeds for 30 seconds, then add the garlic to cook until fragrant.
- Stir in the cauliflowers and let them cook until slightly golden brown.
- Add the curry powder and rice vinegar, stir in soy sauce from the edge of the wok, then give them a quick stir-fry.
- Have a taste and adjust with salt and pepper if required.
