My hubby came home with heads of cauliflower one day. He said they’re amazingly cheap at that time. I got into wanting to create a new recipe from the cauliflower apart from his already favorite cauliflower rice. Sauteed cauliflower recipe! Hmm, I know that most vegetables can be sauteed, so how do I name this one differently? From stalks of lemongrass that I had kept in the fridge, this recipe was born.
The marriage of lemongrass to a medley of vegetables goes beyond the palate; it brings a treasure chest of health benefits. Vegetables like green beans and pumpkin complement cauliflower, each bringing its own set of vitamins, minerals, and antioxidants. The resulting dish is not only a feast for the senses but also for the body.
Why Lemongrass is a Great Addition to the Sauteed Cauliflower
Lemongrass’ unique citrusy flavor infuses the dish with a refreshing zest that elevates the taste profile bringing a complexity to the flavors that cannot be achieved by simple seasoning with salt and black pepper alone.
When the lemongrass is thoughtfully integrated into the dish, each bite is imbued with a subtle fragrance and a depth of taste that I would call soothing. The brightness of fresh lemongrass, which pairs wonderfully with notes of fresh ginger and a splash of lime juice, ensures that the cauliflower and vegetable medley is not just another side but a memorable part of the meal.
Benefits of Lemongrass
- Refreshing citrusy flavor
- Rich in antioxidants
- Anti-inflammatory properties
- Boosts aromatic profile
- Adds brightness and depth to dishes
Variations and Serving Suggestions
- Serve as a delicious side dish or as an appetizer.
- For an Asian flair, consider a Vietnamese stir-fry by mixing asparagus, cauliflower, and
- bell pepper, enhanced with the tender aroma of lemongrass and basil.
- Add fish sauce and a touch of coconut milk for an indulgent sweetness.
- Add lime leaves when adding lemongrass to the sautee for a Southeast Asian flair.
- Personalize it by replacing cauliflower with a blend of zucchini and carrots, and adding mushrooms for a texture-rich experience.
- Squeeze fresh lime juice at serving time for an extra citrus kick.
Storing Leftovers
Keep leftovers in an airtight container and store them in the fridge for up to four days.
Print
Sauteed Cauliflower Recipe with Lemongrass
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: appetizer
- Method: cooking
- Cuisine: International
Description
From one cauliflower head and a choice of two or more vegetables sauteed and cooked with stalks of lemongrass, this recipe is surely a hit. It can be served as an appetizer or as part of a meal.
Ingredients
- 1 head of cauliflower, broken into florets
- 100g cup green beans, cut into 2-inch length
- 200g pumpkin, cut into 3-inch chunks
- 2 stalks of fresh lemongrass, tied into a bundle
- 1-inch piece of fresh ginger root, grated
- 2 cloves of garlic, minced
- 1 small tomato, chopped
- 1 small red chili, deseeded and finely chopped (optional)
- 4 tbsp vegetable oil
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp sugar
- Salt and ground black pepper to taste
- juice of 1 lime
- 1/2 water
- Fresh cilantro leaves, for garnish
Instructions
- Bring a large pot of salted water to a boil. Carefully add your cauliflower florets and cook for approximately 7-10 minutes until tender. Once done, drain the cauliflower and set it aside.
- While the cauliflower is boiling, sautee ginger, garlic, and onions (in that order) and cook stirring until fragrant about 3 minutes. Add tomatoes, cumin powder, coriander powder, and turmeric powder into the mix and stir for another minute.
- Add the pumpkin, green beans, and water. Stir once and drop the lemongrass into the mix. Add deseeded and chopper chili, if using. Cover the pan and leave to cook for 10-15 minutes.
- Add the cauliflower and stir another time. While the vegetables simmer, add the juice your lime with sugar, salt, and ground black pepper. Then drizzle this over the cauliflower and vegetable medley, and allow them to cook for an additional minute.
- Serve and top with chopped fresh coriander leaves.
Notes
Remember to tailor the spiciness to your liking by adjusting the chili content and don’t hesitate to add additional water or vegetable broth if you desire a thinner sauce consistency.
