Blanched Cauliflower (白灼椰菜花)
白灼椰菜花, or Blanched Cauliflower, is a simple yet elegant Chinese dish that highlights the natural sweetness and crisp texture of cauliflower. This dish is often served with a savory dipping sauce, making it a light and healthy option for any meal. Here’s a straightforward recipe to make 白灼椰菜花 at home.
Ingredients
- 1 head of cauliflower
- Salt
- Water for boiling
For the Dipping Sauce:
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 clove garlic minced
- 1 green onion finely chopped
- A pinch of sugar optional
- Red chili flakes or fresh chili finely chopped (optional, for heat)
Instructions
Prepare the Cauliflower:
- Wash the cauliflower and cut it into bite-sized florets.
Boil Water:
- Fill a large pot with water and bring it to a boil. Add a pinch of salt to the water.
Blanch the Cauliflower:
- Once the water is boiling, add the cauliflower florets.
- Blanch the cauliflower for about 1-2 minutes, depending on the size of the florets. They should be cooked but still crisp.
Prepare an Ice Bath:
- While the cauliflower is blanching, prepare a bowl of ice water.
Cool the Cauliflower:
- After blanching, quickly transfer the cauliflower florets to the ice water. This stops the cooking process and preserves the crisp texture.
Drain:
- Once the cauliflower is cooled, drain it well.
Prepare the Dipping Sauce:
- In a small bowl, combine soy sauce, sesame oil, minced garlic, chopped green onion, and a pinch of sugar if desired. If you like a bit of heat, add red chili flakes or fresh chili.
Serve:
- Arrange the blanched cauliflower on a serving plate.
- Serve with the dipping sauce on the side.
