Transform ordinary cauliflower into a delectable side dish with this simple yet sophisticated recipe. This dish brings together tender-crisp cauliflower enveloped in a silky egg coating, creating a perfect balance of textures and flavors. Inspired by Chinese cooking techniques, this recipe elevates the humble cauliflower to a restaurant-worthy dish that’s both nutritious and satisfying.
Ingredients
Main Ingredients:
- 2.2 cups (200g/7 oz) cauliflower florets
- 3 large eggs (150g/5.3 oz)
- 2 tablespoons (30g/1 oz) butter
- 1 clove garlic (3g/0.1 oz), minced
- 1-2 sprigs green onion (15g/0.5 oz), finely chopped
- 4.2 cups (1 liter) water for blanching
- Salt to taste
- Freshly ground black pepper to taste
Step-by-Step Instructions
- Cauliflower Preparation:
- Clean and cut cauliflower into uniform bite-sized florets
- Bring 4.2 cups water to a rolling boil
- Add 1 teaspoon salt to the water
- Add cauliflower florets
- Blanch for 3-4 minutes until tender-crisp
- Drain immediately in a colander
- Pat thoroughly dry with paper towels
- Egg Mixture:
- Crack eggs into a medium bowl
- Beat thoroughly until well combined
- Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper
- Ensure mixture is completely uniform
- Pan Preparation:
- Place large non-stick skillet over medium heat
- Add butter and allow to melt completely
- Add minced garlic
- Sauté until fragrant but not browned
- Maintain medium heat throughout cooking
- Cooking Process:
- Add dried cauliflower to pan
- Sauté for 2-3 minutes, stirring occasionally
- Look for light golden spots on florets
- Pour beaten egg mixture evenly over cauliflower
- Let eggs begin to set (1-2 minutes)
- Gently turn florets to coat with egg
- Continue cooking until eggs are just set
- Final Touches:
- Sprinkle with chopped green onions
- Season with additional salt and pepper if needed
- Toss gently to combine
- Transfer to serving dish immediately
Nutritional Information (per serving)
- Calories: 165
- Protein: 9g
- Fat: 13g
- Carbohydrates: 5g
- Fiber: 2g
- Vitamin C: 70% DV
- Calcium: 8% DV
- Iron: 6% DV
- Folate: 15% DV
Pro Tips and Tricks
- Cauliflower Selection:
- Choose fresh, white cauliflower without spots
- Look for tight, compact florets
- Avoid yellowing or loose flowers
- Cut pieces uniformly for even cooking
- Blanching Technique:
- Use well-salted water
- Prepare ice bath if desired
- Test with fork for doneness
- Drain thoroughly to prevent soggy result
- Egg Coating:
- Beat eggs until completely uniform
- Use room temperature eggs
- Season eggs before cooking
- Watch heat carefully to prevent overcooking
Variations and Substitutions
- Seasoning Options:
- Add 1 teaspoon sesame oil
- Include 1/2 teaspoon soy sauce
- Sprinkle with red pepper flakes
- Add 1/2 teaspoon ginger paste
- Vegetable Variations:
- Use broccoli florets
- Try with romanesco
- Mix with Brussels sprouts
- Add carrots for color
- Dietary Modifications:
- Replace butter with olive oil
- Use vegan egg substitute
- Add nutritional yeast for umami
- Increase garlic for more flavor
Common FAQs
Q: Why blanch the cauliflower first?
A: Blanching ensures even cooking and maintains texture while reducing overall cooking time.
Q: Can I make this ahead of time?
A: Best served immediately, but can be reheated gently. Texture may change slightly.
Q: How do I prevent the eggs from becoming rubbery?
A: Keep heat at medium and remove from heat while eggs are still slightly glossy.
Q: Can I use frozen cauliflower?
A: Yes, but thaw and dry thoroughly before cooking to achieve proper texture.
Storage and Make-Ahead Tips
- Short-term Storage:
- Refrigerate in airtight container
- Consume within 2 days
- Best eaten fresh
- Reheating:
- Use microwave on 50% power
- Reheat in skillet with butter
- Avoid overcooking when reheating
- Add fresh green onions after reheating
- Ingredient Prep:
- Cut cauliflower ahead
- Store prepped ingredients separately
- Blanch just before cooking
- Beat eggs fresh before use
- Make-Ahead Tips:
- Clean and cut cauliflower day before
- Prepare garlic and green onions
- Store prepped ingredients properly
- Assemble and cook just before serving