Get ready for a very unique surprise in this dish. Cauliflower is naturally a little bit on the sweeter side. I’ve lately been craving my veggies a little more sweet than savory which is why stirfrying is so perfect because, in Chinese cooking, anything goes!
If you take a look at the ingredients, they may seem a little (or very) unusual. The fish sauce adds a nice salty brininess to the dish. But please don’t put too much or else you will end up with very salty and fishy cauliflower– which no one wants to eat. I roughly used a little less than a teaspoon. Again, not that much.
With the addition of the fish sauce, I also used the oil that is used to help preserve the canned sardines. I thought it would be a nice pair. To be honest, it didn’t impart that much of a fishy taste at all. It just added a little more salt and flavor to the dish as a whole.
Overall, this dish was a great success. I had family members grabbing plenty of seconds when they tasted it. If you are like me and find cauliflower as one of those really hard to cook vegetables, then give this a try or even add your own spin to it!
Sweet cauliflower with scallions
• 1/2 head cauliflower cut into small florets
• 1 king oyster mushrooms sliced
• 4 to 5 scallions chopped with green and white parts separated
• 1 tsp. Honey powder or honey
• fish sauce
• 1 tsp sardine infused olive oil (I used the olive oil from canned sardines)
• 3 cloves garlic minced
- steam cauliflower with a little sprinkle of fish sauce about 15-20 minutes
- Remove the cauliflower and set aside
- Heat the infused oil in a pan and fry the white parts of the scallions as well as the garlic until they become transparent
- Add in cauliflower along with some water and cook covered 3 minutes
- Add in the honey powder and along with some salt and stir for about another minute.
- Add in the. Green parts of the scallions and immediately turn off the heat stir in the green scallions for another minute and then serve and enjoy