Sticky Korean Cauliflower

Perfectly cooked pan fried cauliflower coated with an easy homemade Korean BBQ sauce makes a delicious sweet, salty and tangy dish. It's fast to prepare and is great over rice or paired with other Asian inspired dishes for a full meal.

Course Side Dish

Cuisine American, Asian, Korean

Prep Time 10

Cook Time 13

Total Time 23

Servings 1-cup servings

Calories 197kcal

Author Toni Dash

Ingredients

3 tablespoons vegetable oil
¼ cup scallions sliced (the white part only); aproximately 4 medium scallions
2 garlic cloves minced
4 cups cauliflower florets
1/4 cup soy sauce
1/4 cup brown sugar
1 tablespoons rice vinegar
2 tablespoon cornstarch
Sesame seeds

Instructions

Heat the oil in a large pan or Dutch oven over medium heat.
Add the scallions and cook until soft, around 2 minutes.
Add the garlic cloves and the cauliflower florets and cook until the cauliflower florets are fork tender, around 6 to 8 minutes.
While the cauliflower is cooking, prepare the sauce. In a small bowl whisk together the soy sauce, brown sugar, rice vinegar and cornstarch.
Pour sauce over the cauliflower and cook, stirring constantly until the sauce has thickened and caramelized, fully coating the cauliflower (1-2 minutes).
Remove from heat, garnish with sesame seeds and serve immediately.

Notes

This dish is best eaten hot right after cooking. It will change consistency if stored in the refrigerator and reheated.

Cut florets into even sizes so they will cook in the same amount of time.

Nutrition