Hunan-Style Cauliflower with Chili Peppers and Garlic
1 min readCauliflower dishes are a specialty of Hunan Province, where it grows in abundance. Broccoli can be prepared in the same fashion, if desired.
MAKES 4 SERVINGS
1 1⁄2 tablespoons peanut oil
4 to 6 large cloves garlic, slivered
1⁄4 teaspoon crushed red pepper flakes, or to taste
1⁄4 teaspoon coarse salt, plus additional, to taste
4 cups cauliflower florets (from about 1 medium head), cut into bite-size pieces
1 to 2 small fresh red chili peppers, seeded and thinly sliced
1 tablespoon reduced-sodium soy sauce, or to taste
Freshly ground black pepper, to taste
In a small heavy-bottomed saucepan, heat the oil over medium-low heat. Add the garlic, red pepper flakes, and salt; cook, stirring often, until garlic is lightly browned and tender, about 5 minutes. Set aside. Meanwhile, in a large pot of boiling salted water, cook the cauliflower and chili until cauliflower is crisp-tender, 2 to 3 minutes. Drain well and transfer to a serving bowl. Add the garlic mixture, soy sauce, additional salt, if necessary, and pepper; toss well to thoroughly combine. Serve warm or at room temperature.
{PER SERVING} 81 Calories • Protein 3g • Total Fat 5g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 8g • Dietary Fiber 3g • Sodium 299mg
