Cauliflower Adobo

Tips *Break the cauliflower into larger pieces, lightly coat with olive oil, salt and pepper, and then broil on a cookie sheet to get some color and flavor. Much easier than browning in batches! *Decrease sugar to 1tsp or less if using rice vinegar, 1tsp if using white vinegar. I made this a vegan version for my family, and it was great! I added carrots, browned mushrooms, and sliced bell peppers, and served with sauteed kale and steamed brown rice. It's definitely something I'll make again.

Added sugar to any Filipino adobo is a recent development. Traditional adobo has no added sugars.

Perhaps "core" would be more descriptive than root. Stand the cauliflower up resting on the core (i.e. with the dome at the top). Cut it in half from the top through the core (the bottom). Rest the halves on the flat sides, cut those in half, now you have quarters, cut those in half. Voilà! 8 pieces which may be wedges or may not but that likely won't matter.

Not the first time I've seen that misuse in the cooking section/recipes. NY Times: toothsome means tasty or appetizing, not al dente.

I'm not sure I understand what "cut through the root into 8 wedges" means. Can someone explain?

Usual Filipino adobo uses 1:2 ratio of soy sauce to vinegar or vice versa, depending on preference (and region). If you don't like it too acidic, you may lessen the vinegar.

I seared the cauliflower on an oiled sheet pan along with extra firm tofu and a few green beans to cut down on the oil. Added a splash of coconut milk during simmer.

Other vegetables you can cook adobo style are long beans, green beans, and kangkong/water spinach. I didn't know cauliflower can be cooked this way but why not?

Oh wow, this was scrumptious! I also added sliced chicken breast that I had poached in lemon juice. As my husband and I were scarfing it down and making “mmm’” noises I thought that adding shitake mushrooms would be excelent too. Tomorrow lunch I will serve the remainder of the caulflower with rice and more green sliced onions. Thanks for the great recipe. Caulifower with cheese sauce is now banished at our house.

I followed the recipe and when time to uncover and cook and baste a bit more I added a handful of rice noodles,fresh shiitake,and a cup of homemade chicken broth to make it moist to be served in a bowl. This is an outstanding and fast recipe!

Whenever a cauliflower recipe calls for slicing it into quarters I struggle to make it perfect and then wonder why I didn't just cut it into florets. This recipe too makes that distinction and next time I'll follow my instinct to brown the florets, not the wedges. This also enables the yummy sauce to crawl inside more of the indentations.

Sounds good. Simple and common sense yum. But “toothsome” is used incorrectly.

Ok, I see there are very few gardeners here. Cut whichever way you like per all the previous notes. In any case, you are NEVER cutting through the root, which is the part in the ground. You are cutting the core, as in a cabbage. When you buy either, the whole head you are buying is cut above ground level.

This sounds wonderful; I'm always looking for new cauliflower recipes. Wouldn't it be easier and faster to do this in the oven? I'm thinking roasting pan or sheet pan.

Got in a hurry and just cut up the cauliflower into florets, diced a chicken breast, threw both into a bag with the marinade and roasted at 425 degrees for 45 minutes, until the cauliflower had a nice char on it. Tossed on the scallions at the last minute. My husband loved it - but said he thought it would have tasted even better with a squeeze of lemon juice. (I also left off the bay leaf as I was in a hurry.)