Thai Sweet Garlicky Cauliflower With Red Pepper Strips Recipes

THAI SWEET-GARLICKY CAULIFLOWER WITH RED PEPPER STRIPS

Steps:

• Heat the oil in a wok or large skillet over medium-high heat (the oil is hot enough when it will immediately set a chunk of garlic sizzling).
• Add in all the garlic and stir-fry for about 15 seconds or until barely golden.
• Add in the cauliflower.
• Add in the water; cover.
• Steam for 30 seconds, then uncover and allow the water to evaporate without stirring.
• When the pan is almost dry and the cauliflower is tender, add the onion, bell pepper, tamari, and sugar.
• Toss to combine; taste and add salt if necessary.
• Serve hot.

ROASTED CAULIFLOWER WITH GARLIC & RED PEPPERS

Steps:

• Line a cookie sheet with Aluminum foil.
• Set the oven at 450.
• Cut Cauliflower into bite sized pieces.
• Cut garlic into chunks (don't mince it or it will burn).
• Cut red pepper into 1" squares.
• Put all the vegetables on cookie sheet.
• Sprinkle with spices, drizzle with oil. Use your hands to make sure all is coated lightly with oil.
• Bake for 20 min turn once at halftime.

PICKLED CAULIFLOWER WITH RED ONION

Steps:

• Bring a medium pot of water to a boil and blanch the cauliflower until tender-crisp, about 2 minutes; drain and rinse under cold water to cool off.
• Pack the cauliflower, onion, and garlic into a quart jar.
• To make the brine: In a small saucepan, combine the vinegars, water, sugar, 1 1/2 teaspoon salt, coriander, and lemon zest and bring to a boil.
• Pour the hot brine over the cauliflower and let cool to room temperature.
• Cover and refrigerate overnight or up to 1 week.