Browned and Braised Cauliflower with Garlic, Ginger, and Soy
Appears in Cook's Illustrated March/April 1998
WHY THIS RECIPE WORKS
Our cauliflower recipe testing led us to an excellent cooking technique. A brief sauté browned the cauliflower and gave it some caramelized flavor. After browning, we braised the cauliflower, allowing it to absorb the flavors that surrounde...