Back in California and the sun feels like a big ol' kiss. I had a lot of fun unpacking my Christmas presents and rearranging my room because it made everything feel neat and new. On Sunday, it was warmer outside than it was in the apartment (science!), and so I opened up the patio door, drank a beer, and hammered ariel's homemade dreamcatcher into the wall.
When it comes to food, I am rarely picky. I like to eat radishes and chocolate chips and hawaiian sweet rolls and dried apricots and granola and trout and bleu cheese. When I was 13 I couldn't stomach bleu cheese, but now I eat that shit with honey or riesling or totally plain and licked off a finger. And as much as I love eating junk (DOMINOES) I also really love plants.
Plants!! They're so wonderful!! They come in a variety of colors, they make oxygen so that we can breathe, and they taste delicious. I love the way carrots tremble as the knife meets the cutting board and how tomatoes weigh down a palm like rubies. And when you're 24 and looking to keep your change purse somewhat sealed and your body healthy, plants are an affordable way to feel good.
This recipe combines crunchy cauliflower, salty soy, and the sweet prick of sriracha. It requires a whole head of cauliflower, which is typically enough to feed a family of four as a side dish, but I make the entire thing and it's a meal. If you need some protein, you could top this bad boy with a fried egg and call it a day.
It feels good to taste the earth.
Sriracha cauliflower stir-fry
1 whole head of cauliflower
2 teaspoons veggie oil
2 cloves garlic, minced
2 tablespoons of soy sauce
2 green onions, thinly sliced
Splash of rice wine vinegar
1 lime, plus wedges for serving
1 tablespoon sriracha
Break up the cauliflower into small and medium-sized florets.
Heat a large skillet over medium-high heat. Add the oil, then the cauliflower and garlic. Stir the garlic and cauliflower, allowing it to get very brown on some sides. Cook for three minutes and turn the heat to low. Add the soy sauce and vinegar, and squeeze in the juice of the lime. Add a sprinkle of green onion, reserving the rest for a garnish. Stir the mixture and cook for 1 minute, and then add the sriracha and stir.
Serve hot in a bowl. Add the remaining green onions and serve with lime wedges.
This recipe came from the Pioneer Woman's delicious chest of recipes. Thank you!!