Spicy Purple Cauliflower in Smoked Teriyaki Sauce
Questa ricetta è disponibile anche in italiano
We love this spicy purple cauliflower in smoked teriyaki sauce – it’s so rare to get some of these flavors together, so we keep coming back for more!
If you’d like to give this dish a tough boost, you could add a drizzle of sriracha when you’ve made it – this is a hot, savory addition perfect for this meal.
How To Make Spicy Purple Cauliflower In Smoked Teriyaki Sauce
First things first, make sure to dice your cauliflower down into bite-sized pieces. This isn’t too tough. We’d recommend chopping off the florets individually, and then slicing them vertically to create chunks of cauliflower that look good and taste great!
Wash the cauliflower thoroughly, and steam it for ten to fifteen minutes. The time will vary massively depending upon how big the chunks of cauliflower are, as well as how firm you’d like them to be. We’d recommend checking the florets regularly – you can poke them with a fork for a skewer to check if they are tender while not being mushy. We’d recommend going for florets that aren’t too mushy – having a little bite will be wonderful for the overall eating experience.
In a small jar, prepare the sauce, You can do this by simply combining all the ingredients and mixing well. If you’re working in a jar or a Tupperware tub, you can shake the container and the contents will mix very well.
Next, what the vegetable oil in a large wok or big pan. The key to this recipe (and a number of stir-fry recipes) is to make sure the pan is extremely hot when you first start adding things to it. This will result in a crispy outside and a tender center.
Add the minced garlic and chili flakes to the wok, giving everything a quick mix. Then, add in the cauliflower bites and mix once again – you always want to ensure that everything is well mixed in a stir-fry.
Pour the sauce into the wok, and make sure to toss every single piece of cauliflower with it. Then, stir fry on high heat for thirty seconds to a minute. Make sure that the sauce is well distributed, and the heat of the pan should start to cook the sugar a little – the sauce will become a little thicker and sticky, leading to it coating the cauliflower really well.
Finally – serve in a wide bowl with some chopped spring onions, sesame seeds, and a few more chili flakes. Those last additions are simply optional extras, but they do add something wonderful to the dish!
You can serve the cauliflower with any number of different things. Rice or noodles would be a more obvious option, and they’d help to bulk out the meal too, making it more substantial and filling.
Spicy Purple Cauliflower in Smoked Teriyaki Sauce Recipe
Ingredients:
1 Purple Cauliflower (500g – 1lb)
2 Garlic Cloves
2 tbsp Vegetable Oil (Sunflower)
1 tsp Chili Flakes Spicy Purple Cauliflower in Smoked Teriyaki
…for the smoked teriyaki sauce…
1 tbsp Light Soy Sauce
1 tbsp Dark Soy Sauce
1 tbsp Mirin
½ tbsp Liquid Smoke
½ tbsp Maple Syrup
1 pinch Nutritional Yeast
…to garnish (optional)…
1 Spring Onion
Toasted Sesame Seeds
Chili Flakes Spicy Purple Cauliflower in Smoked Teriyaki
Method:
1. Cut the cauliflower into bite size pieces, wash thoroughly and steam for 10 to 15 minutes (according to your own taste/size). Prick the florets with a wooden skewer or fork to check if they are tender enough but not mushy.
2. In a small jar prepare the sauce by combining all the ingredients and mix well.
3. Heat the vegetable oil in a well oiled wok or big pan.
4. Add the minced garlic and the chili flakes, give a quick mix then add the steamed cauliflower bites.
5. Pour the sauce in, make sure to toss every piece of cauliflower with it and stir fry on high heat for 30 seconds to 1 minute.
6. Serve straight away with (optional) chopped spring onions, sesame seeds and more chili flakes.
Notes: You can replace the first three ingredients of the sauce with 3 tablespoons of teriyaki sauce and the liquid smoke with half a teaspoon of smoked paprika or you can omit the latest it altogether.
For more Asian inspired recipes check:
– Vegan Chow Mein
– Best Vegan Mushroom Soba Ramen
– Aubergine and Peppers in Black Bean Sauce
– Vegan Chinese Style Dumplings
– Thai Red Curry with Chickpeas
– Vegan Drunken Noodles
– Korean Tteokbokki with Peppers
– Vegan Paneer (Tofu) Makhani
– Tofu, Aubergine and Broccoli Miso Bowl
– Vegan Pad Thai with Cashews
– Tofu Puffs in Mushroom Sauce
– Vegan Hoisin Duck Wraps
– Kung Pao Cauliflower
– Chinese Style Deep Fried Tofu with Cabbage
– Speedy Vegan Kimchi
– Tasty and Rich Miso Soup
