Spicy cauliflower from Easy Japanese Cooking: Veggie Haven by Kentaro Kobayashi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on January 29, 2017

    Like many recipes in this book the instructions can be much better and more detailed. The cauliflowers are first boiled al dente and tossed with the sauce but no info how long to cook the cauliflowers and mine were a little too soft for my liking. I would think 1 min in the boiling water is enough because they continue to cook once removed from the water. Taste was quite bland and extra liquid coming from the cooked cauliflower diluted the sauce. Not sure increasing gochuchang will do anything to the taste. The taste isn't bad and should go ok with more seasoned main Asian style entrees, but I won't be repeating this again.

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