Seared and simmered cauliflower with a pungent, tangy soy-based sauce makes the perfect light vegan alternative to Chicken Adobo. Add this to your regular dinner rotation—it’s also gluten-free!
- Oil, As Needed
- 1 head Cauliflower, Cut Into 8-10 Wedges
- Hot Cooked Rice, For Serving
- Sliced Scallions For Serving
- FOR THE SAUCE:
- 8 cloves Garlic, Peeled And Smashed
- ⅓ cups Soy Sauce
- ⅓ cups Rice Vinegar
- 2 Tablespoons Brown Sugar
- ½ teaspoons Black Pepper
- ¼ teaspoons Crushed Red Pepper
Preheat a large lidded skillet to medium-high heat with a drizzle of oil. Add cauliflower in one layer and sear on one side for about 5 minutes until very browned. Do this in batches if necessary. When the cauliflower is browned, remove to a plate and reduce the heat on the skillet to low.
Quickly add sauce ingredients to the skillet and return the cauliflower to the pan, seared side up. Cover the skillet and simmer for 15 minutes until the cauliflower is tender, then remove the lid and increase the heat on the sauce until it bubbles. Let the sauce bubble and reduce just for a minute or two.
Serve on plates with freshly cooked rice, scallions, or any other green herbs you like. Drizzle the sauce over everything!
Recipe adapted from NY Times.
Note: The garlic here is pretty strong—feel free to mince it to infuse it into the entire sauce without any large bites of garlic.