Thai Sweet Garlicky Cauliflower with Bell Pepper Strips

By Hklbrries

"Even as a young boy, there was something different about me. I knew what it was, but I didn't know why so few of my playmates and pals didn't share my feeling and, indeed, became angry whenever the subject was broached.

You see, I liked the cabbage family and, within it, my greatest affection was directed toward cauliflower. I not only ate my portion, I asked for more. Even before they were cooked, I loved to grab a few raw florets while my mother was distracted.

Part of the appeal was the way those small, firm buds crunched when I chewed. But they tasted good, too, when, after blanching, they were sauteed and seasoned with the addition of paprika and lemon juice, or baked a la Polonaise (with a topping of hard-cooked egg yolk, parsley and breadcrumbs).

When Chef Jean John introduced an appetizer of caviar perched on a pillow of cauliflower puree in the bowl of a long-handled spoon, some gourmets spoke of it as a prince and the pauper combination, but I disagreed, taking the position that cauliflower is royalty, too. (This stems from Madame de Barry's fondness for the vegetable and King Louis XV's fondness for Madame du Barry. Cauliflower began turning up regularly on the menu at Versailles and any dish named "du Barry" was certain to contain it).

One of cauliflower's great assets is its versatility. Cooks may serve it raw with a dip, or pickle it; puree, saute, gratinee or stir-fry it; make a souffle or a soup with it. You may even find small individual cauliflower colored green and purple as well as white. Nutritionists say it is the easiest of the cabbages to digest. Chefs say if the smell of cauliflower (or other cabbages) cooking disturbs you, simply put one or two bay leaves in the cooking water."

William Rice, Chicago Tribune

Ingredients

• 1 tbsp oil (vegetable, corn, canola or peanut)
• 1 tbsp coarsely chopped garlic
• 1/2 medium cauliflower, cut into florets
• 1/3 cup water
• 1/2 small onion, sliced vertically into crescents
• 1/2 red bell pepper, seeded and cut into long, thin strips
• 1/2 yellow or green pepper, seeded and cut into long, thin strips
• 3 tbsp tamari or shoyu soy sauce
• 1 tbsp sugar
• Salt, to taste
• 4 ounces tofu, if desired

Details

Servings 4

Preparation

Step 1

Heat the oil in a wok or deep skillet over medium high heat. When the oil is hot enough to immediately set a chunk of garlic sizzling, it's ready.

Drop in all of the garlic and stir-fry until barely golden, about 15 seconds. Add the cauliflower and toss for 1 minute. Add the water and cover. Steam for 3 minutes, then uncover and allow the water to evaporate without stirring.

When pan is almost dry and the cauliflower is tender, add the onion, bell pepper, tamari and sugar. Toss until vegetables are cooked but still firm, about 2 minutes. Taste and, if desired, add salt. Serve hot.

Note: Add 4 ounces tofu at the end to turn this side dish into an entree.