Kimchi-Spiced Water Sautéed Cauliflower
Kimchi-Spiced Water Sautéed Cauliflower
Ingredients
- 1 head cauliflower, cut into 1-inch florets
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 1/2 teaspoons gochugaru, Korean chili flakes
- 2 tablespoons soy sauce, or tamari for gluten-free
- 1 tablespoon toasted sesame oil
- 1/4 cup water, plus more as needed for sautéing
- 2 green onions, thinly sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
Prepare the cauliflower by cutting it into uniform 1-inch florets. Mince the garlic and grate the fresh ginger. Set aside all prepped ingredients.
⏱️ 10 min
- 2
Heat a large non-stick skillet or wok over medium-high heat. Add the cauliflower florets along with 1/4 cup of water. Cover the skillet and allow the cauliflower to steam-sauté for 5 to 7 minutes, or until it is tender-crisp.
⏱️ 7 min
- 3
Uncover the skillet and continue to cook, allowing any remaining water to evaporate. Once the water has evaporated, add the minced garlic and grated ginger to the skillet. Sauté for 1 to 2 minutes, stirring constantly, until fragrant.
⏱️ 3 min - 4
Reduce the heat to medium. Stir in the gochugaru, soy sauce, and toasted sesame oil. Toss the cauliflower thoroughly to ensure all florets are evenly coated with the kimchi-inspired spice blend.
⏱️ 2 min
- 5
Continue to cook for another 3 to 5 minutes, stirring occasionally, until the cauliflower begins to caramelize slightly and the flavors meld. If the pan becomes too dry, add a tablespoon or two of water as needed to prevent sticking.
⏱️ 5 min
- 6
Remove the skillet from the heat. Transfer the kimchi-spiced cauliflower to a serving dish. Garnish generously with thinly sliced green onions and toasted sesame seeds before serving hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Kimchi-Spiced Water Sautéed Cauliflower
Ingredients
- 1 head cauliflower, cut into 1-inch florets
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 1/2 teaspoons gochugaru, Korean chili flakes
- 2 tablespoons soy sauce, or tamari for gluten-free
- 1 tablespoon toasted sesame oil
- 1/4 cup water, plus more as needed for sautéing
- 2 green onions, thinly sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
Prepare the cauliflower by cutting it into uniform 1-inch florets. Mince the garlic and grate the fresh ginger. Set aside all prepped ingredients.
⏱️ 10 min - 2
Heat a large non-stick skillet or wok over medium-high heat. Add the cauliflower florets along with 1/4 cup of water. Cover the skillet and allow the cauliflower to steam-sauté for 5 to 7 minutes, or until it is tender-crisp.
⏱️ 7 min - 3
Uncover the skillet and continue to cook, allowing any remaining water to evaporate. Once the water has evaporated, add the minced garlic and grated ginger to the skillet. Sauté for 1 to 2 minutes, stirring constantly, until fragrant.
⏱️ 3 min - 4
Reduce the heat to medium. Stir in the gochugaru, soy sauce, and toasted sesame oil. Toss the cauliflower thoroughly to ensure all florets are evenly coated with the kimchi-inspired spice blend.
⏱️ 2 min - 5
Continue to cook for another 3 to 5 minutes, stirring occasionally, until the cauliflower begins to caramelize slightly and the flavors meld. If the pan becomes too dry, add a tablespoon or two of water as needed to prevent sticking.
⏱️ 5 min - 6
Remove the skillet from the heat. Transfer the kimchi-spiced cauliflower to a serving dish. Garnish generously with thinly sliced green onions and toasted sesame seeds before serving hot.
⏱️ 3 min