A delightful twist on sesame cauliflower, this recipe incorporates garlic and soy sauce for a flavorful and aromatic dish.
Prepare the cauliflower by separating it into florets. Rinse them under water and let them drain.
Cut the florets into similar sizes to ensure even cooking.
Heat a wok over medium-high heat and add the vegetable oil. Swirl to coat the surface.
Ensure the wok is hot before adding the oil to prevent sticking.
Add the garlic to the wok and stir-fry for about 30 seconds until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the cauliflower florets to the wok and stir to coat with the oil and garlic.
Stir constantly to ensure the cauliflower is evenly coated.
Pour in the water and cover the wok. Let the cauliflower steam for 5-7 minutes until tender.
Check occasionally to ensure the water hasn't evaporated completely.
Uncover the wok and add the soy sauce and sesame oil. Stir to combine.
Mix well to ensure the sauce coats all the florets.
Sprinkle the scallions over the cauliflower and give it a final stir before serving.
Add the scallions at the end to retain their fresh flavor.
Serve the sesame-garlic cauliflower hot as a side dish or over rice.
Garnish with additional sesame seeds for a decorative touch.
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