Hoisin sauce glazed cauliflower

hoisin glazed cauliflower florets

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.

 If you are interested in the amazing health benefits that the cauliflower has, here you can find an exhaustive article about them, identified by Helen Nichols, editor in chief at Well-Being Secrets, the perfect website to get addicted to if you are serious about your health and want to base your food choices on real scientific facts.



Hoisin sauce glazed cauliflower
Serves 3
Stir-fried cauliflower florets with hoisin sauce.
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Total Time
25 min
Total Time
25 min
  1. 1 medium cauliflower head
  2. 2 tbsp rice oil
  3. 1/4 cup hoisin sauce
  4. 2 tbsp rice vinegar
  5. 2 tbsp sesame seeds oil
  6. 2 tbsp low salt soy sauce
  7. 1/2 tsp garlic powder
  8. 1 tsp cornstarch
  9. 1 tbsp water
  10. 3 spring onions
  1. Cut the cauliflower into florets.
  2. Steam or boil the florets until they are tender, but with a crunch.
  3. Mix vinegar, sesame seeds oil, hoisin, soy sauce and garlic powder in a bowl and set aside.
  4. Heat the rice oil into a skillet over medium-high heat and stir fry the florets until they are golden brown.
  5. Pour the sauce into the skillet and let it reduce for 2-3 minutes.
  6. Mix cornstarch and water to make a paste and add it to the skillet.
  7. Toss everything for another two minutes until the sauce thickens and coats the florets.
  8. Serve with the spring onions sprinkled on top.
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