So happy to see your post - I love cauliflower! Most times, I don't sauce it - I really enjoy the taste of the cauliflower itself, so I just give it a quick fry till it's a bit charry at the edges, scatter some fleur de sel over it and that's all. But your recipe sounds fabulous, so I'll definitely give it a go, thanks!
thank you!! and hope you like this on! after working on this recipe I realised that I actually enjoy the cauliflower texture when it's tender and not mushy. Even only with salt I can imagine it tastes good
This sounds insanely delicious. I love properly cooked and seasoned cauliflower. I may just have to give in to the blanching as even slightly raw cauliflower doesn’t agree with my tummy tho…
I am curious about Doubanjang, is it a Chinese version of it or would the Korean one do?
Thank you! Yes blanching them would be fine too, I would just drain completely before frying them in the sauce. Doubanjiang tastes quite different from Korean gochujang or doenjang, you can find a deep-dive I wrote last year (linked in the newsletter) if you’re new to it! It’s great to have for Chinese / Sichuan cooking!
I’ll dig out the deep dive, thanks. It’s so hard to source ingredients where we are, there is one “Asian” (!) shop and we get what’s there which is pretty unreliable.
Made this tonight. A nice dish! I've really been partial to the Chinese cauliflower this since I found it locally.
Looks delicious, and it was fun to see Chinese cauliflower!
i want to dive into this plate!! 😍😍
So happy to see your post - I love cauliflower! Most times, I don't sauce it - I really enjoy the taste of the cauliflower itself, so I just give it a quick fry till it's a bit charry at the edges, scatter some fleur de sel over it and that's all. But your recipe sounds fabulous, so I'll definitely give it a go, thanks!
thank you!! and hope you like this on! after working on this recipe I realised that I actually enjoy the cauliflower texture when it's tender and not mushy. Even only with salt I can imagine it tastes good
Ah nothing compares to cauliflower when it's perfectly cooked - tender but still with a bite to it. Except maybe a perfectly grilled nasu dengaku...
This sounds insanely delicious. I love properly cooked and seasoned cauliflower. I may just have to give in to the blanching as even slightly raw cauliflower doesn’t agree with my tummy tho…
I am curious about Doubanjang, is it a Chinese version of it or would the Korean one do?
Thank you! Yes blanching them would be fine too, I would just drain completely before frying them in the sauce. Doubanjiang tastes quite different from Korean gochujang or doenjang, you can find a deep-dive I wrote last year (linked in the newsletter) if you’re new to it! It’s great to have for Chinese / Sichuan cooking!
I’ll dig out the deep dive, thanks. It’s so hard to source ingredients where we are, there is one “Asian” (!) shop and we get what’s there which is pretty unreliable.