I'm not going to lie, this is not the most appetizing vegetable side dish I have ever made. The color looks a little weird. It's not the photo either; the color in the picture accurately shows the actual color.
I got this recipe from the Pioneer Woman, and her Cauliflower looks much more appealing. I cooked mine longer than she recommended. Perhaps this caused the peculiar, slightly off-putting color.
Strange appearance aside, this is a delightful recipe. It's a little acidic, a little spicy, and very flavorful. Sometimes looks can be deceiving.
As I mentioned, the recipe came from the Pioneer Woman. The ingredients are one head of cauliflower, 2 tablespoons vegetable oil, 2 cloves minced garlic, 2 tablespoons soy sauce, 1 lime, 4 green onions, and 1 tablespoon Sriracha. I think a have spelled Sriracha about 50 different ways on my blog. I'm clearly not a great speller.
I began by sautéing the cauliflower florets and garlic in the hot oil. I think my oil wasn't hot enough because it took more than the recommended 3 minutes, and it never had the delightful, brown bits hers had.
After 3 minutes (or in my case 5 to 6), I added the soy sauce, lemon juice, and chopped green onions. I lowered the heat a bit when I added all these ingredients. I doubled the about of green onions because I enjoy onions. I also don't like wasting stuff.
I let this cook for a minute.
After a minute, I added the chile sauce. She directs you to cook it until the sauce has been incorporated. I ended up cooking it for an additional 3 to 4 minutes.
I cooked it until there wasn't any liquid in the bottom of the pan.
It's not beautiful, but it is still delicious. It has a good, strong flavor. She suggests you reserve some of the green onion for garnish.
It's a little spicy but definitely not overwhelming.
If you have a head of cauliflower hanging around, you won't be disappointed in this scrumptious dish!