In Chinese cooking, there are lots of ways to cook cauliflower—fried, stir-fried, steamed, roasted. Today, I’d like to share with you one of the easiest methods that makes a dish that’s simple yet delicious: boiled cauliflower with ginger and scallions.

Here, I heat some oil separately and pour it over the cauliflower at the end, rather than frying the cauliflower. That’s because when it’s cooked in oil, it will lose its crunch, and become mushy and unappetizing.

Cauliflower With Ginger and Scallions

Prep & Cooking Time: 10-15 minutes

Serves: 2 

3 tablespoons soy sauce
1-inch piece ginger, peeled and julienned
1 scallion stalk, julienned
1 head cauliflower, chopped into bite-sized florets
3 tablespoons vegetable oil

First, make the soy sauce mixture. In a bowl, add soy sauce, 1/2 tablespoon ginger, and 1 tablespoon scallions.

Fill a pot with water and bring to a boil. Add the cauliflower florets and bring back to a boil. Strain the cauliflower and place it on a plate. 

In a small pan, heat the vegetable oil until hot but not smoking. Carefully pour over the cauliflower. Garnish with the remaining ginger and scallions. Serve with the soy sauce mixture on the side.

CiCi Li is the host of “CiCi’s Food Paradise” on NTD Television. Join her in discovering quick and healthy recipes at CiCiLi.tv