A tweaked version of an Ilocano dish using cauliflower. If you like Richada (Sauteed Bamboo Shoot), you’ll surely love this one! It tastes as good as it looks!
5cupscauliflowerfinely chopped (about half of a cauliflower)
3tablespoonsoil
2tablespoonsgingerminced
1small onionfinely chopped
4garlic clovesfinely chopped
Turmeric powderabout 2 pinches
2 ½tablespoonsvinegarI used Sukang Iloko
½teaspoonsea salt
¼teaspoonground black pepper
Pinchof sugar
Instructions
Heat the oil in a large frying pan. Saute the onions and ginger for a minute then add in the garlic. Stir for a few seconds before adding in the cauliflower and turmeric powder. Keep stirring for 2 minutes (on medium-high heat) to fully coat the cauliflower pieces with the turmeric.
Add the vinegar, salt, ground black pepper and sugar. Sauté continuously for 5 minutes or until the vinegar is fully absorbed and the cauliflower is starting to brown in some spots. Taste and adjust seasoning before turning the heat off. Add some more freshly cracked black pepper on top, if desired.
Serve with fried or grilled fish or meat and always with some hot steamed rice.
Notes
*Cauliflower varies in size. I used half of a medium-sized one.
*I prefer my Richada with a lot of ginger. The spices can be adjusted according to your preference.