I know roasted cauliflower is all the dang rage right now, but forgetaboutit. I boiled it. Boiling’s good. Steaming’s good. It’s all good just as long as you don’t cook the stuff into a watery mess.
I took my simple boiled cauliflower and dolled it up with some Japanese seasoning. Furikake. You heard of it? There is a whole shelf full of different furikake at Oto’s, my friendly neighborhood Japanese market. I think that it’s commonly used as a seasoning for rice, though the bottle says it’s good on eggs and other stuff. I think the traditional kind is sesame seed, chopped up nori (dried seaweed) and MSG. There are other varieties with bonito or katsobushi, powdered miso, shoyo, etc. I also sprinkled some shichimi on top for a little peppery bite. A little drizzle of sesame oil and a few slices of green onion and that’s what I call a delicious weeknight dinner.
You could serve this as a side dish or with rice as your main. I’ll admit to just eating it all straight out of the bowl.
Ingredients
- 1 head cauliflower, broken into florets
- 1 Tbsp olive oil
- 1 tsp sesame oil
- 3 green onion, sliced
- Traditional sesame and nori furikake (1-2 tsp or to taste)
- Shichimi (Japanese red pepper blend) to taste
Instructions
- Boil cauliflower florets until just tender. Drain.
- Toss with olive and sesame oils, then seasonings. Taste and adjust seasoning to taste.
- Add sliced green onions and serve.
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