Jul 22, 2020Chris LaBranche

Serves 4

*Adapted from NY Times Cooking

Serve this Vegetarian dish with some white rice and something green on the side.


1 large cauliflower (2 1/2 to 3 pounds)

 Kosher salt

2 teaspoons black pepper, plus more as needed

3 tablespoons grapeseed oil, plus more as needed

½ cup rice-wine vinegar

5 tablespoons soy sauce

2 teaspoons raw or light brown sugar

6 garlic cloves, smashed and peeled

3 bay leaves

1 Thai chile, halved lengthwise, or 1/4 teaspoon red-pepper flakes

3 scallions, thinly sliced, for serving

¼ cup chopped fresh cilantro, for serving


  1. Trim leaves and stalk from the cauliflower, then cut through the root into 8 wedges. Season both sides of each wedge with salt and pepper. Reserve any loose cauliflower pieces.
  2. In a large skillet or Dutch oven, heat the oil over medium-high heat. Place one layer of the wedges in the skillet cut-side down and cook without moving them until well browned on one side, 3 to 4 minutes. Transfer to a plate and continue until all the cauliflower is seared, adding more oil as needed. Return all the cauliflower to the pan with the uncooked side facing down.
  3. Add 1/4 cup water, any loose cauliflower pieces, 2 teaspoons black pepper, rice-wine vinegar, soy sauce, sugar, garlic, bay leaves and Thai chile. Cover and let simmer over medium heat until the cauliflower is crisp-tender, about 5 minutes.
  4. Uncover, turn the heat to medium-high, and cook, basting the cauliflower occasionally with the sauce, until the cauliflower is tender and the sauce has thickened and reduced to about 3/4 cup, 8 to 10 minutes.
  5. Serve the cauliflower with plenty of sauce and a sprinkle of scallions and cilantro.

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