Best Asian Cauliflower Recipes

ASIAN BEEF AND CAULIFLOWER STEW

Steps:

• In a skillet, heat oil over medium-high. Brown meat on all sides. Add broth; cover and simmer until beef is tender, about 1 hour. Add cauliflower, green pepper, soy sauce, garlic, and ginger root if desired. Cover and simmer until the vegetables are tender, about 5-7 minutes. Combine cornstarch, sugar and water. Stir into meat mixture. Bring to a boil, stirring constantly; cook 2 minutes or until thickened. Stir in green onions. Serve on rice.

ROASTED CAULIFLOWER WITH ASIAN FLAVORS

Steps:

• Preheat oven to 375°F.
• Wash head of cauliflower and cut into large florets.
• Put the cauliflower in a large bowl.
• Add the next 6 ingredients and toss.
• Put the cauliflower mixture onto a cookie sheet and roast for 40 minutes, turning the pieces halfway through.

ASIAN CAULIFLOWER

Steps:

• Place cauliflower in a microwave-safe dish. Add 1 tablespoon cold water. Cover and microwave on high for 4-1/2 to 5-1/2 minutes or until tender; drain and set aside. , In a 1-qt. microwave-safe bowl, combine the celery, onion, parsley and butter. Cover and microwave on high for 1 to 1-1/2 minutes or until vegetables are tender. , In a small bowl, combine hot water and bouillon until dissolved. Combine the cornstarch and remaining cold water until smooth. Add soy sauce, pepper and bouillon; mix well. Stir into celery mixture. Microwave, uncovered, at 70% power for 2-3 minutes or until sauce comes to a boil, stirring after each minute. Pour over cauliflower.

ASIAN BEEF AND CAULIFLOWER

Steps:

• In a skillet, brown meat on all sides.
• Add the broth and cover and simmer until beef is tender, about an hour.
• Add cauliflower, green pepper, soy sauce, garlic, and ginger root if using.
• Cover and simmer until the veggies are tender.
• Combine cornstarch, sugar and water.
• Stir into meat mixture.
• Bring to a boil, stirring constantly.
• Cook until thickened.
• Serve on rice.

MICROWAVE ASIAN BROCCOLI AND CAULIFLOWER

Steps:

• Make broccoli and cauliflower mixture per package directions.
• Set aside.
• In a bowl, combine the onion and butter.
• Cover and microwave on high for 1 to 1-1/2 minutes or until onions are tender.
• Dissolve bouillon in hot water.
• Mix the cornstarch and cold water.
• Mix until smooth.
• Add soy sauce and pepper to bouillon mixture and mix well.
• Stir into onion mixture.
• Microwave, uncovered, at 70% power for 2-3 minutes or until sauce comes to a boil, stirring after each minute.
• Pour over cauliflower.

ASIAN CAULIFLOWER FRIED "RICE" FROM 'NOM NOM PALEO'

Steps:

• 1 Cook the bacon in a large skillet over medium heat, stirring occasionally. Once it crisps up, about 15 minutes, transfer the crunchy bacon to a paper towel-lined plate with a slotted spoon.
• While you're crisping the bacon, toss the cauliflower into a food processor, and pulse until it's the size of rice grains. Pro tip: don't overdo it. We don't want liquid cauliflower.
• In a small bowl, whisk the eggs together with salt and pepper to taste. Pour the eggs into the hot bacon drippings, and fry up a thin egg omelet. Remove the omelet from the pan, slice it into ribbons, and set aside.
• Melt the ghee in the skillet over medium-high heat, and add the onions along with a sprinkle of salt and pepper. Once the onions are soft and translucent, about 5 minutes, throw in the sliced mushrooms. When the mushrooms are browned, add the grated ginger and stir for 30 seconds to incorporate.
• Add the cauliflower "rice," season with a bit more salt and pepper, and mix the ingredients together. Place a lid on the skillet, turn the heat down to low, and cook for about 5 minutes with the skillet covered. The "rice" is ready when it's tender but not mushy.
• Season with the coconut aminos, coconut vinegar, and fish sauce. Before serving, mix in the scallions, cilantro, omelet slices, and the reserved crispy bacon.

ASIAN FRIED CAULIFLOWER ( GOBI MANCHURIAN)

Steps:

• In a large bowl combine the flour, cornstarch, baking powder, chili powder and salt. Whisk in the water to make a batter. Add the cauliflower into the batter and coat each piece. Transfer the cauliflower to a baking sheet and freeze for 1 hour.
• Add the oil, garlic, and ginger to a pot and cook 1 minute. Add the remaining ingredients except green onions and cook 3 more minutes. Set aside.
• Preheat oven to 350 degrees. Remove the cauliflower from the freezer and place in oven. Roast for 25 to 30 minutes stirring half way through.
• Toss the cauliflower into the sauce and garnish with green onions

ASIAN SAUTEED CAULIFLOWER

Steps:

• Cut cauliflower florets into quarters and let sit for at least 5 minutes to bring out their health-promoting properties.
• Heat broth in large stainless steel skillet. When broth begins to steam add cauliflower and cover. Healthy sauté for 5 minutes.
• Whisk together rest of ingredients and toss with florets. Marinate for about 5 minutes for more flavor. Allowing the cauliflower to soak up the dressing for a few moments before serving makes it even better. Sprinkle with chopped cilantro.