Browned And Braised Cauliflower With Garlic, Ginger, And Soy

• 1 1/2 tablespoons canola oil
• 1 medium head cauliflower, trimmed, cored, and cut into florets (see illustrations below)
• 1 teaspoon toasted sesame oil
• 2 medium cloves garlic, minced
• 2 tablespoons minced fresh ginger
• 2 tablespoons soy sauce
• 1 tablespoon dry sherry
• 2 tablespoons rice vinegar
• 2 medium scallions, white and green parts, minced
• Salt and ground black pepper

1. Instructions
2. 1. Heat large skillet over medium-high heat until pan is very hot, 3 to 4 minutes. Add canola oil, swirling pan to coat evenly. Add florets; saute, stirring occasionally, until they begin to brown, 6 to 7 minutes.
3. 2. Make a well in center of pan; add sesame oil, garlic, and ginger. Mash and stir garlic-ginger mixture in center of pan with rubber spatula until fragrant, about 1 minute. Stir to combine garlic-ginger mixture with cauliflower; saute 30 seconds more. Reduce heat to low and add soy, sherry, vinegar, and 1/4 cup water. Cover and cook until florets are fully tender but still offer some resistance to the tooth when sampled, 4 to 5 minutes. Add scallions and toss lightly to distribute. Season to taste with ground black pepper; serve immediately.

canola oil, head cauliflower, sesame oil, garlic, fresh ginger, soy sauce, sherry, rice vinegar, scallions, salt

Taken from www.epicurious.com/recipes/member/views/browned-and-braised-cauliflower-with-garlic-ginger-and-soy-52823511 (may not work)