Cauliflower, Scallions and Sesame Oil

Cauliflower, Scallions and Sesame Oil Recipe from China

Region / culture: China | Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Cauliflower, scallions, and sesame oil come together in this simple yet flavorful dish that is perfect for a quick and healthy meal. The combination of the nutty sesame oil, savory scallions, and tender cauliflower creates a dish that is both satisfying and delicious.

History

This recipe is a modern take on traditional Asian flavors, combining the simplicity of cauliflower with the bold flavors of sesame oil and scallions. It is a versatile dish that can be served as a side dish or as a main course with the addition of protein such as tofu or chicken.

Ingredients

1 firm cauliflower head, about 1.5 lb, with green leaves removed
0.25 tsp salt
0.25 tsp freshly ground black pepper
1 tbsp peanut oil
2 tsp dark sesame oil
0.33 cup finely minced scallions

How to prepare

1. Divide the cauliflower into 12 to 14 florets. Bring half an inch of water to a boil in a stainless steel saucepan, then add the florets. Cover and cook over high heat for 8 to 10 minutes, or until the cauliflower is tender but still firm and most of the water has evaporated.
2. Transfer the florets to a serving bowl and immediately add the remaining ingredients. Toss gently to coat the cauliflower with the mixture, and serve immediately. Refrigerate any leftovers and reheat as needed.

Variations

Add a sprinkle of red pepper flakes for a spicy kick.
Mix in some toasted sesame seeds for added crunch.
Stir in some soy sauce or tamari for a savory flavor boost.

Cooking Tips & Tricks

Be sure to cook the cauliflower until it is tender but still firm to ensure that it retains its texture.

- Toss the cauliflower with the sesame oil and scallions immediately after cooking to ensure that the flavors are well distributed.

- Refrigerate any leftovers and reheat as needed for a quick and easy meal.

Serving Suggestions

Serve this dish as a side dish with grilled chicken or tofu for a complete meal. It can also be served over rice or quinoa for a more filling option.

Cooking Techniques

Steaming the cauliflower ensures that it retains its nutrients and texture while cooking quickly and evenly.

Ingredient Substitutions

Canola oil or vegetable oil can be used in place of peanut oil.

- Green onions can be used instead of scallions.

Make Ahead Tips

This dish can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat in the microwave or on the stovetop before serving.

Presentation Ideas

Garnish with additional scallions or sesame seeds for a pop of color and texture. Serve in a decorative bowl for an elegant presentation.

Pairing Recommendations

This dish pairs well with grilled meats, stir-fried vegetables, or a simple salad. It also complements dishes with Asian flavors such as teriyaki or soy sauce.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Carbohydrates

- Total Carbohydrates: 5g

- Dietary Fiber: 2g

- Sugars: 2g

Fats

- Total Fat: 6g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 2g

Vitamins and minerals

Vitamin C: 45% DV

- Vitamin K: 20% DV

- Folate: 15% DV

Alergens

Contains peanuts

Summary

This dish is low in carbohydrates and calories, making it a healthy option for those looking to maintain a balanced diet. It is also a good source of vitamin C and vitamin K.

Summary

Cauliflower, scallions, and sesame oil come together in this simple yet flavorful dish that is perfect for a quick and healthy meal. With its bold flavors and nutritious ingredients, this dish is sure to become a favorite in your recipe rotation.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Cauliflower, Scallions and Sesame Oil. It was many years ago, when I was just a young girl living in a small village in China. My grandmother, who was known for her incredible cooking skills, had prepared this dish for our family one evening. The aroma that filled our home was simply intoxicating, and I knew that I had to learn how to make it myself.

I watched closely as my grandmother chopped the cauliflower into bite-sized pieces and sliced the scallions into thin strips. She then heated a wok over a high flame and added a generous amount of sesame oil. The oil sizzled and popped as she tossed in the vegetables, along with a sprinkle of salt and a dash of soy sauce.

As the cauliflower and scallions cooked, the savory scent of the sesame oil filled the air, making my mouth water in anticipation. My grandmother stirred the vegetables constantly, ensuring that they were evenly coated in the fragrant oil. Finally, she turned off the flame and transferred the dish to a serving bowl, garnishing it with a sprinkle of toasted sesame seeds.

I eagerly dug into the dish, savoring the tender cauliflower, the crisp scallions, and the rich nuttiness of the sesame oil. It was unlike anything I had ever tasted before, and I knew that I had to learn how to make it myself.

The next day, I asked my grandmother to teach me her recipe for Cauliflower, Scallions and Sesame Oil. She smiled at me, her eyes twinkling with pride, and agreed to show me the secret to her delicious dish. We spent the afternoon together in the kitchen, as she patiently guided me through each step of the recipe.

I learned that the key to this dish was in the quality of the ingredients and the careful balance of flavors. The cauliflower had to be fresh and tender, the scallions bright and crisp, and the sesame oil of the highest quality. My grandmother also taught me the importance of timing and technique, how to stir-fry the vegetables just until they were tender-crisp and infused with the savory essence of the sesame oil.

Over the years, I have made this dish countless times, each time tweaking the recipe to suit my own tastes. I have added minced garlic for extra flavor, a splash of rice vinegar for a touch of tanginess, and a sprinkle of red pepper flakes for a hint of heat. But no matter how I choose to customize it, the essence of my grandmother's recipe remains the same - simple, yet flavorful, and always comforting.

As I grew older and began my own family, I passed down this recipe for Cauliflower, Scallions and Sesame Oil to my children and grandchildren. I have taught them the same techniques and tricks that my grandmother taught me, and I have watched with pride as they have mastered the art of this dish.

Today, whenever I prepare Cauliflower, Scallions and Sesame Oil for my family, I am transported back to that small village in China, to the kitchen of my grandmother, where the aroma of sesame oil and scallions filled the air, and the taste of tender cauliflower lingered on my tongue. It is a dish that has brought my family together for generations, a recipe that carries with it the love and memories of those who have come before us.

And so, as I sit down to enjoy a steaming bowl of Cauliflower, Scallions and Sesame Oil with my loved ones, I am filled with gratitude for the gift of cooking that has been passed down through the ages. I am thankful for the women who have taught me their recipes and techniques, and for the joy that sharing a meal can bring.

For me, this dish is more than just a recipe - it is a connection to my past, a celebration of my heritage, and a way to create new memories with those I hold dear. And for that, I will always be grateful.