Make our recipe for Chinese Cauliflower and you will not be disappointed. The Chinese-inspired sauce hits all the right notes, with sweet, savory, spicy and salty flavor, and, it takes less than 30 minutes to cook, making it perfect for any night of the week. Serve this cauliflower as a side dish or as a main dish with cooked rice to soak up the flavorful sauce.
cost per recipe: $7.57
The price is determined by the national average.
tablespoon olive oil
large head cauliflower, trimmed and cut into florets (about 8 cups)
cup Swanson® Crafted Roasted Chicken Broth
cup reduced sodium soy sauce
cup pure maple syrup
tablespoons rice wine vinegar
teaspoon sesame oil
teaspoon grated peeled ginger root
clove garlic, minced
teaspoon sriracha hot chili sauce
green onion, sliced (about 1/4 cup)
Heat the oil in a 12-inch skillet over high heat. Add the cauliflower and cook for 5 minutes or until lightly browned, stirring often. Add 1 cup broth and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet.
Stir the remaining 1/2 cup broth, the soy sauce, maple syrup, rice vinegar, sesame oil, ginger, garlic, sriracha and cornstarch in a small bowl. Add the broth mixture to the skillet and cook and stir for 4 minutes or until the cauliflower is tender and the sauce is thickened. Sprinkle the cauliflower mixture with the green onions before serving.