XO Cauliflower


Preparation info
  • Makes

    4 to 6

    • Difficulty


Appears in

By Eileen Yin-Fei Lo

Published 2009

  • About

This recipe is an example of Hong Kong innovation. The cauliflower, which likely originated in Asia Minor and was later grown throughout the Middle East, moved eastward to China, where its Chinese name translates to “cabbage flower, ” both a descriptive and an accurate name for this member of the cabbage family. It remained for Hong Kong chefs to remove this import from a pot of boiling water to this intensely flavored dish, made with the territory’s own XO sauce.