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Sautéed Rainbow Cauliflower

Name: Sautéed Rainbow Cauliflower
Prep time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Latin American
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

Prep 20 min
Total 30 min
Ingredients 12
Servings 4

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!

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

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.

Add 1/2 tablespoon of grated ginger to the garlic.
Use regular French fries in place of the diced potato.
Incorporate more veggies to this recipe to make it a vegetarian main dish.

No nutrition information available for this recipe

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!