Monday, March 28, 2011

Cauliflower with Garlic and Pepper

2 tablespoons vegetable oil
1 tablespoon chopped garlic
1 head of cauliflower, broken into small florets
2 tablespoons fish sauce
6-8 tablespoons water
1 teaspoon sugar
½ teaspoon black pepper
2 green onions, trimmed and cut into 1-inch lengths or 2 tablespoons chopped shallots
2 tablespoons coarsely shopped fresh cilantro, dill or mint

1. Heat the oil in a large skillet over medium-high heat. Add the cauliflower to the pan and cook for 1 minute, toss well, exposing all sides to the hot pan. Once the cauliflower is nicely browned, add the garlic and stir well to combine.
2. Add the fish sauce, water, sugar, pepper, and green onions to the pan. Cook, tossing often until the cauliflower is tender, but not mushy, about 5 or more minutes.
3. Just before serving, reheat in the microwave as needed. Then stir in the fresh herbs, transfer to a shallow serving bowl and serve hot or warm.

4 servings
Adapted from Nancie McDermott’s Quick and Easy Vietnamese

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