It was a really somber and rainy day when I was making this dish. Fortunately I try not to care anymore so much about the weather conditions outside. Especially if I don't have to rush somewhere and have plenty of time to enjoy my day at its fullest. I have also made myself a rule that I run with every weather. It really helps to adjust to different seasons and weather and get through the dim and rainy days. And if you are waiting for the perfect running weather in Estonia, your running sneakers will definitely stay inside and get dusty. So rain, sun or snow, I will always run and enjoy it.
And when I come home to our cabin from a relaxing run with my rosy cheeks, it's a perfect moment to enjoy this bowl of tastiness while there's a fire roaring in our rocket stove. Simple pleasures!
I warned you that I have another cauliflower recipe coming. Here it is - sweet and sour cauliflower. Look, the name even rhymes! I wanted to make something sweet and sour and cauliflower seemed ideal for this. I also added some fresh pineapple, crushed tomatoes and roasted and salted peanuts, which made the dish a bit heartier. For sweetening, I added cane syrup. It's nice and thick and very easy to use both in savory and sweet food creations.
This dish is flavorful and fragrant. Just the way I like it. I really don't like food that is underseasoned. So always taste your food and in the end, add some salt or more seasonings if needed. Sweet and sour cauliflower is definitely a nice change in your menu. I served them with rice noodles which were mixed with a little bit of roasted sesame oil. Happy munching!
Preparation time: 20 minutes
Serves: 4 people
- 2-3 Tbsp oil
- one smaller head of cauliflower
- 1 tsp salt
- 3 Tbsp cane syrup
- 1 ½ cup / 3 ½ dl pineapple chunks (from fresh pineapple)
- 14 oz / 400 g can or pack of crushed tomatoes
- 2 Tbsp soy sauce or tamari
- 4 heaped Tbsp salted and roasted peanuts
Heat up a thick-bottomed pot and pour some oil in it. Add small cauliflower florets. Cook for a couple of minutes, until the cauliflower starts to get a bit golden brown. Add salt and cane syrup. Cook for a couple of minutes. Add pineapple chunks, crushed tomatoes, soy sauce or tamari and salted and roasted peanuts. Stir, cover the pot with a lid and cook for 15 minutes. Serve with rice noodles for example. I had 9 oz / 250 g pack of noodles. I boiled and drained them and then mixed them with a little bit of roasted sesame oil.