This is one easy-peasy upgrade for your normal cauliflower florets that is good in any way – served as a side, in a sandwich or on top of a crown of Hummus.
Cauliflower is great by it’s own and usually goes well in simple recipes. Nevertheless, there two things that go really well with it – citrus fruits, and chili peppers. So I thought, why not trying to combine them?
So here’s the result: hot, sweet and sour caramel that sticks and covers the soft florets from every angle, giving them a warm, tangy coat that makes these little fellas a whole new experience.
So, for 1 kilo of florets that were steamed in a basket or in a pot with a little bit of water until just a bit soft, not until they crumble, you will need:
juice from 3 blood oranges (or normal oranges, blood oranges just give some more dramatic color effect)
juice from 1 lime
3 cm diced ginger
2 small-medium onions, finely chopped
1 tablespoon cane sugar
salt to taste
a bit of oil
2 bird’s eye chilies
Take a wide pan and start with sauteing the onions in the oil. Once they start to get golden, add the ginger and stir for a minute. Chop the chilies finely, add, stir, and immediately cover with the orange juice. Mix and let it reduce over a high flame. Once it gets thick, after around 5 minutes, add the lime juice, salt and sugar. Mix again and let it reduce and thicken, until you see bubbles coming out of the thick sauce.
Now is the time to throw in your florets and mix well. Again, and yet again, until they are completely covered and no sauce is left on the bottom of the pan. Serve immediately.
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