Chinese Cauliflower
Make our recipe for Chinese Cauliflower and you will not be disappointed. The Chinese-inspired sauce hits all the right notes, with sweet, savory, spicy and salty flavor, and, it takes less than 30 minutes to cook, making it perfect for any night of the week. Serve this cauliflower as a side dish or as a main dish with cooked rice to soak up the flavorful sauce.
Ingredients
1 tablespoon olive oil
1 large head cauliflower, trimmed and cut into florets (about 8 cups)
1 cup Swanson® Crafted Roasted Chicken Broth
0.25 cup reduced sodium soy sauce
0.25 cup pure maple syrup
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
1 teaspoon grated peeled ginger root
1 clove garlic, minced
1 teaspoon sriracha hot chili sauce
1.5 tablespoons cornstarch
2 green onion, sliced (about 1/4 cup)
1 large head cauliflower, trimmed and cut into florets (about 8 cups)
1 cup Swanson® Crafted Roasted Chicken Broth
0.25 cup reduced sodium soy sauce
0.25 cup pure maple syrup
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
1 teaspoon grated peeled ginger root
1 clove garlic, minced
1 teaspoon sriracha hot chili sauce
1.5 tablespoons cornstarch
2 green onion, sliced (about 1/4 cup)
Instructions
Heat the oil in a 12-inch skillet over high heat. Add the cauliflower and cook for 5 minutes or until lightly browned, stirring often. Add 1 cup broth and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet.
Stir the remaining 1/2 cup broth, the soy sauce, maple syrup, rice vinegar, sesame oil, ginger, garlic, sriracha and cornstarch in a small bowl. Add the broth mixture to the skillet and cook and stir for 4 minutes or until the cauliflower is tender and the sauce is thickened. Sprinkle the cauliflower mixture with the green onions before serving.
Stir the remaining 1/2 cup broth, the soy sauce, maple syrup, rice vinegar, sesame oil, ginger, garlic, sriracha and cornstarch in a small bowl. Add the broth mixture to the skillet and cook and stir for 4 minutes or until the cauliflower is tender and the sauce is thickened. Sprinkle the cauliflower mixture with the green onions before serving.
Chinese Cauliflower
Make our recipe for Chinese Cauliflower and you will not be disappointed. The Chinese-inspired sauce hits all the right notes, with sweet, savory, spicy and salty flavor, and, it take...
Directions
Print
Heat the oil in a 12-inch skillet over high heat. Add the cauliflower and cook for 5 minutes or until lightly browned, stirring often. Add 1 cup broth and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet.
Stir the remaining 1/2 cup broth, the soy sauce, maple syrup, rice vinegar, sesame oil, ginger, garlic, sriracha and cornstarch in a small bowl. Add the broth mixture to the skillet and cook and stir for 4 minutes or until the cauliflower is tender and the sauce is thickened. Sprinkle the cauliflower mixture with the green onions before serving.
Ingredients
1 tablespoon olive oil
1 large head cauliflower, trimmed and cut into florets (about 8 cups)
1 cup Swanson® Crafted Roasted Chicken Broth
0.25 cup reduced sodium soy sauce
0.25 cup pure maple syrup
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
1 teaspoon grated peeled ginger root
1 clove garlic, minced
1 teaspoon sriracha hot chili sauce
1.5 tablespoons cornstarch
2 green onion, sliced (about 1/4 cup)
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