I don’t know why, how it happened and when it started, but anything cabbage related is my favorite food.
As a good Italian I should pick pasta or pizza over a vegetable, instead if you will ask me to choose I will always pick the cabbage.
Romanesco cabbage is my favorite one, a sweet and crunchy combination between cauliflower and broccoli, but less bitter than the first one and less “I-crumble-if-you-overcook-me-even-slightly” than the latter.
Unfortunately finding the romanesco cabbage in Leeds is a challenge, so I usually end up buying the other types.
If I resist from eating a whole head all by myself I don’t even experience side effects, so with cabbage moderated consumption is key.
And of course a big plus is that they are too good for our health to be actually avoided. Full of anti-oxidants, vitamins, anti-bacterial and anti-inflammatory they are long time known for they anti-cancer effects. A cabbage a day keeps the doctor at bay. Not a big fun of apples here.
Today’s recipe is an easy-20-minutes-max one.
To help myself consuming more greens without using pan and pots, one for each of the veggies that I need to blanch, boil or steam, I bought myself THIS, and I am never going to look back. I love it, it is quick and easy to use and wash, and it can be used not just for veggies, but for cooking dumplings or rice.
So I steamed my cauliflower with it, but as I wrote on the recipe card you can boil it if you prefer.
The hoisin that I used is a vegetarian Asian sauce that doesn’t contain too many weird ingredients. I don’t like eating food coming from a box, but I usually forgive myself for using pre-made sauces. Not bbq sauce, mayo or ketchup, but products like Asian sauces, because let be honest, I am into fermented food, but I don’t want to start fermenting soy beans to make my own soy sauce or other Asian sauces based on it. Too much work. And sometimes having pre-made not that healthy, but not too bad either , sauces handy, helps you to put together a 90% healthy meal for you and family, with no time. So let’s close one eye about this.
It is delicious anyway. And if I have to indulge on something not crazy healthy, it is better if it is a hoisin sauce glazed cabbage than a bag of chips.
- 1 medium cauliflower head
- 2 tbsp rice oil
- 1/4 cup hoisin sauce
- 2 tbsp rice vinegar
- 2 tbsp sesame seeds oil
- 2 tbsp low salt soy sauce
- 1/2 tsp garlic powder
- 1 tsp cornstarch
- 1 tbsp water
- 3 spring onions
- Cut the cauliflower into florets.
- Steam or boil the florets until they are tender, but with a crunch.
- Mix vinegar, sesame seeds oil, hoisin, soy sauce and garlic powder in a bowl and set aside.
- Heat the rice oil into a skillet over medium-high heat and stir fry the florets until they are golden brown.
- Pour the sauce into the skillet and let it reduce for 2-3 minutes.
- Mix cornstarch and water to make a paste and add it to the skillet.
- Toss everything for another two minutes until the sauce thickens and coats the florets.
- Serve with the spring onions sprinkled on top.