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Sautéed Rainbow Cauliflower

  • Prep 20 min
  • Total 30 min
  • Ingredients 12
  • Servings 4

Ingredients

1
white potato
4
tablespoons vegetable oil
1/2
green cauliflower (2 cups)
1/2
purple cauliflower (2 cups)
1/2
white cauliflower (2 cups)
1
garlic clove, chopped
1/2
red onion, coarsely sliced
2
cups cherry tomatoes, halved
3
tablespoons vinegar
3
tablespoons soy sauce
Salt and pepper, to taste
Mexican coriander, coarsely chopped

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Add 1/2 tablespoon of grated ginger to the garlic.

This dish, a vegetarian spin on the traditional stir fry featuring meat, is made with cauliflower of three different colors, a more readily available option during this time of the year. The recipe ingredients are the same –onion, tomato, vinegar, soy sauce- but calls for cauliflower as the main ingredient. It is delicioso as a side and pairs well with any kind of meat, barbeque, chicken, fish, pasta or rice. It’s flavorful and you’re sure to love the texture. Take advantage of the seasonal availability of these colorful cauliflowers by adding it more frequently to your weekly menu. Be sure to let us know what you think of this recipe!

Use regular French fries in place of the diced potato.

Incorporate more veggies to this recipe to make it a vegetarian main dish.

Directions

  • 1 Boil the potato until soft enough to peel and cut into 1/2 inch cubes.
  • 2 Heat 2 tablespoons of the oil in a frying pan and fry the diced, cooked potato until golden brown on all sides.
  • 3 While the potato is cooking, cut the cauliflower in florets and boil in salted water, or steam, until somewhat soft. Drain.
  • 4 Heat the remaining oil in a large frying pan or wok. Sauté the cauliflower with the garlic. Add the onion and cherry tomatoes and stir fry for 2 minutes to avoid disassembling the tomatoes.
  • 5 Incorporate the vinegar and soy sauce along the sides of the pan and stir well. Season with salt and pepper. Taste, and adjust seasoning if necessary.
  • 6 Combine the cauliflower mix with the fried potatoes and sprinkle with coriander, to taste. Serve immediately.

This dish, a vegetarian spin on the traditional stir fry featuring meat, is made with cauliflower of three different colors, a more readily available option during this time of the year. The recipe ingredients are the same –onion, tomato, vinegar, soy sauce- but calls for cauliflower as the main ingredient. It is delicioso as a side and pairs well with any kind of meat, barbeque, chicken, fish, pasta or rice. It’s flavorful and you’re sure to love the texture. Take advantage of the seasonal availability of these colorful cauliflowers by adding it more frequently to your weekly menu. Be sure to let us know what you think of this recipe!

Rate and Comment

Morena Cuadra Morena Cuadra
September 11, 2015

This dish, a vegetarian spin on the traditional stir fry featuring meat, is made with cauliflower of three different colors, a more readily available option during this time of the year. The recipe ingredients are the same –onion, tomato, vinegar, soy sauce- but calls for cauliflower as the main ingredient. It is delicioso as a side and pairs well with any kind of meat, barbeque, chicken, fish, pasta or rice. It’s flavorful and you’re sure to love the texture. Take advantage of the seasonal availability of these colorful cauliflowers by adding it more frequently to your weekly menu. Be sure to let us know what you think of this recipe!