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2 to 4
Easy
20 min
By Rich Landau and Kate Jacoby
Published 2013
Sometimes the most pedestrian of vegetables can be the most interesting. Cauliflower makes a fantastic canvas for bold sauces. Here we take it for a spicy ride with Chinese black vinegar and Korean kimchi, yet the flavor of the cauliflower shines through. The black vinegar’s acidity is balanced by the sweetness of dried fruit, and its flavor is unmistakable. This recipe uses just enough kimchi to add an addictive, salty burst of funky flavor—give it a try if you’ve been wary up till now.