Browned and braised cauliflower with garlic, ginger, and soy from Cook's Illustrated Annual Edition 1998 by Cook's Illustrated Magazine

  • scallions
  • dry sherry
  • soy sauce
  • cauliflower
  • garlic
  • fresh ginger
  • sesame oil
  • rice vinegar

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

  • ashallen on December 11, 2019

    I'm not fond of the flavor of cauliflower. However, I really like this dish because once you finish cooking the cauliflower in all that delicious sesame oil, garlic, ginger, and soy, it tastes mostly like those ingredients and not so much like cauliflower! Yum! [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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