Browned and braised cauliflower with garlic, ginger, and soy from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • ashallen on December 31, 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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