Best Easy Vietnamese Cauliflower Recipes

EASY ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with 1 tablespoon olive oil.
• Combine cauliflower and 2 tablespoons olive oil in a bowl. Mix brown sugar, salt, and curry powder in a small bowl. Taste and adjust until mixture is sweet and salty. Sprinkle over cauliflower and mix well. Spread cauliflower in a single layer on the baking sheet.
• Roast in the preheated oven for 20 minutes. Turn cauliflower and roast for an additional 15 to 20 minutes.

EASY VIETNAMESE CAULIFLOWER

Steps:

• Wash the cauliflower and then break the cauliflower into small florets. Set aside.
• In a cereal bowl put the fish sauce, water, sugar, ground black pepper, salt and green onions. Stir and set aside.
• Heat a large nonstick frying pan over medium-high heat. When the frying pan is hot, add the vegetable oil and let it warm for about 30 seconds. Add the garlic and stir for another 30 seconds.
• Add the cauliflower florets and flip over often, using a spachula, until many of the cauliflower pieces have brown spots.
• Restir the ingredients in the cereal bowl and add to the cauliflower. Stir until everything is well combined.
• Cover the pan and cook for 4 minutes, stirring about every minute.
• When the cauliflower is tender crisp, remove cover and drizzle with the sesame seed oil. Stir.
• Remove the cauliflower from the heat and garnish with the cilantro. Serve at once.

VIETNAMESE BEEF STIR-FRIED WITH CAULIFLOWER

Steps:

• In a large mixing bowl put the 1/2 teaspoons black pepper, sugar, cornstarch, soy sauce and fish sauce.
• Stir to blend.
• Take the flank steak and cut across the grain into thin strips.
• Add to the marinade in the mixing bowl and let it marinate while you work on the rest of the recipe, stirring occasionally.
• Wash the cauliflower and cut into small florets.
• Bring a large saucepan of salted water to a boil.
• Add the cauliflower and once the water starts boiling again, boil for one minute.
• Drain immediately and set the cauliflower aside.
• Heat a large nonstick frying pan over high heat and then add 4 Table. oil.
• Once the oil has had a minute to warm, add the onion.
• Stir-fry until the onion has cooked to a light brown color.
• Add the garlic and stir-fry just until the garlic starts to brown on the edges.
• Remove the onion and garlic into a medium-size bowl, leaving the remaining oil in the frying pan.
• Add half the beef to the fryng pan and cook just until the pink disappears, using a spachula to flip over the meat.
• Add the meat to the bowl with the onion and garlic.
• If necessary, add a little more oil to the frying pan, add the rest of the beef and cook it like you did the first batch.
• Remove the second batch of meat from the frying pan.
• Put 1-2 Table. of oil in the frying pan.
• Heat until hot.
• Add the cauliflower and stir-fry until the cauliflower has some brown spots.
• The heat needs to be high for this.
• Add a little salt and black pepper.
• Turn off heat and readd the meat and onions back into the frying pan and mix with the cauliflower.
• Check for salt and pepper.
• This recipe should have a generous amount of ground black pepper.
• Good served with plain rice.