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Tuesday, February 9, 2016

Klunker's sweet and spicy cauliflower

Klunker's sweet and spicy cauliflower

If you follow my blog for even one day, you realize that my heart and soul is in Asian cuisine and culture.  I have been cooking mostly Asian food, and I don't really see this stopping anytime soon.  
I usually will pick a country for the day, and cook food associated with that area.  I investigate the flavors and traditions, and sometimes cook very traditional meals, and sometimes I write a new recipe inspired by the flavors of the region.  
Well, today was my Vietnam inspired day, and I made a lot of food.  Most of them were traditional, this one was not.  This one was my own, and it came to me while I was trying to sleep after my 12 hour graveyard shift.  I had to write it down so I could get some sleep. Then, I woke up early enough to be able to make it.  I am happy to report that it came off without a hitch and turned out amazingly well.  My daughter (who loves spicy kimchi) liked this one too, so I knew it was a keeper.
The ingredients are simple, the cooking time is minimal, and it will be a great addition to some steamed rice.

Ingredients: (serves 2 as a side, or 1 as a meal)


1/2 head of cauliflower, cut into bite sized pieces
1 red bell pepper, washed and sliced into strips
3 cloves garlic, peeled and sliced thin
1/2 yellow onion, peeled and sliced thin (half moons)
2 tablespoons water (for sauteing)
2 green onions, sliced on the bias, very thin (for garnish)

For the sauce:
2 tablespoons low sodium soy sauce
1/2 cup pineapple juice (I use the juice from a can of pineapple, make sure it is 100% juice, no sugar)
2 tablespoons sriracha hot sauce
1 tablespoon honey or maple syrup
combine together and mix, set aside.

Place a wok or large nonstick pan over medium high heat and let it get hot.
When it is hot, add the onions, and saute for 3 minutes, stirring the whole time so they don't burn.

After 3 minutes, add the garlic and peppers.  Saute another 3-5 minutes, or until they start to soften.

Finally, add the cauliflower, and saute for 3 minutes.  Then, add the 2 tablespoons water and cover.  Let steam for about 5 minutes.  (NO PEEKING)
After 5 minutes, take the cover off, and add the sauce you made. (*note* if you want a thick sauce, you could add some corn starch to the sauce mix)

Allow to boil for about 2 minutes, and take off the heat.  
Serve over rice, or on its own.  Garnish with the thinly sliced green onions.
I hope you enjoy this recipe as much as I did.  Please give me feedback if you liked it or not. :)


2 comments:

  1. This looks great. I recently bought a bag of frozen roasted cauliflower at Trader Joes, so I might adapt it for this recipe. this past summer I was looking over the Japanese diet and wanted to implement some dishes into my diet, but never got organized. With weight loss in mind, do you have any suggestions for a B L D daily meal plan?? No rush, I know you are a busy working, cooking Dad! TIA Pam

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  2. Made this Thursday and my son raved on and on...ate the entire batch! Definitely a recipe to make again and easy peasy to do

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