Cauliflower Adobo
  • Cooking Time: 35 min
  • Servings: 4
  • Preparation Time: 10 mins
  • 1 large cauliflower (2 1/2 to 3 pounds)
  • Kosher salt
  • 2 teaspoons black pepper, plus more as needed
  • 3 tablespoons canola oil, plus more as needed
  • ½ cup rice-wine vinegar
  • 5 tablespoons soy sauce or liquid aminos
  • 2 teaspoons raw or light brown sugar
  • 6 garlic cloves, smashed and peeled
  • 3 bay leaves
  • 1 Thai chile, halved lengthwise, or 1/4 teaspoon red-pepper flakes
  • 3 scallions, thinly sliced, for serving
  1. Trim leaves and woody stalk from the cauliflower, then cut through the root into 8 wedges. Season both sides of each wedge with salt and pepper. Reserve any loose cauliflower pieces
  2. In a large skillet or Dutch oven, heat the oil over medium-high heat. Place one layer of the wedges in the skillet cut-side down and cook without moving them until well browned on one side, 3 to 4 minutes. Transfer to a plate and continue until all the cauliflower is seared, adding more oil as needed. Return all the cauliflower to the pan with uncooked side facing down
  3. Add 1/4 cup water, any loose cauliflower pieces, 2 teaspoons black pepper, rice-wine vinegar, soy sauce, sugar, garlic, bay leaves and Thai chile. Cover and let simmer over medium heat until the cauliflower is crisp-tender, about 5 minutes
  4. Uncover, turn the heat to medium-high, and cook, basting the cauliflower occasionally with the sauce, until the cauliflower is tender and the sauce has thickened and reduced to about 3/4 cup, 8 to 10 minutes
  5. Serve the cauliflower with plenty of sauce and a sprinkle of scallions
  6. Enjoy!
This is really good. A flavorful, yet healthy, option for a weeknight