Putting the sweet and the sour in the savory.
Anyone who thinks that true comfort food must be fattening or full of sugar (or both), needs to try Cauliflower Adobo. Featuring lightly charred cauliflower glazed in a rich, tangy sauce ladled over a fluffy pile of rice, this spin on the classic Filipino chicken adobo is both deeply satisfying and incredibly light and nutritious.
Charring the cauliflower under the broiler browns it all quickly and evenly, adding great caramelized flavor with very little effort. Your cauliflower may take more or less time to char, depending on the strength of your broiler, so keep an eye on it and rotate the pan as needed to get an even color. The cauliflower should be browned, but definitely not burnt.
Beyond the cauliflower, the star of this dish is the adobo sauce, which is a delicate dance between the salty soy and the tangy rice vinegar. Everyone’s sauce will cook and taste slightly different, depending on the particular soy sauce and vinegar used, so don’t be afraid to taste and balance it out with more soy or vinegar or even sugar as needed. You can also add more cornstarch to achieve a slightly thicker sauce, or leave it out altogether for a thinner consistency.
The next time you’re craving a bowl of warm comfort food, try this Cauliflower Adobo. Soft and fluffy rice topped with charred cauliflower, all drenched in that tangy sweet and sour sauce. . . it doesn’t get more comforting than that.
Enjoy!
Cauliflower Adobo
(Serves 4-6)
1 head cauliflower, cut into 2-inch florets
4 tbsp. vegetable oil, divided
1 tsp. Diamond Crystal kosher salt
¼ tsp. freshly ground black pepper
4 garlic cloves, thinly sliced
1 cup rice wine vinegar
1 cup water plus 1 tbsp., divided
2/3 cup soy sauce
3 tbsp. brown sugar
3 dried bay leaves
1 tsp. black peppercorns
1 tbsp. cornstarch, optional
3 cups cooked white rice
2 scallions, thinly sliced, for serving
Special equipment: sheet pan
Method
Preheat the broiler over high heat. Toss cauliflower with 2 tablespoon oil and 1 tsp. kosher salt and spread onto a baking sheet. Broil, checking frequently and rotating as needed, until lightly charred, 10-20 minutes. While still hot, season with freshly ground black pepper; set aside.
In a large deep pot, heat remaining 2 tablespoons oil. Add garlic and cook, stirring frequently, until golden, 1-2 minutes. Add vinegar, 1 cup water, soy sauce, brown sugar, bay leaves, and black peppercorns and stir until combined.
Add charred cauliflower and bring to a boil over medium-high heat; reduce heat to medium-low and cook until cauliflower is tender, 10-15 minutes. If desired, whisk cornstarch with 1 tablespoon cold water and add to pot. Simmer until sauce has thickened to a saucy glaze, 2-3 minutes more.
Serve over rice, topped with scallions.
Originally posted October 31, 2022.
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