Cooking
Hetty Lui McKinnon’s clever recipe skips the frying, instead roasting the cornstarch-coated florets for less mess (but lots of crunch).
So, got anything going on later this week?
Are you celebrating Christmas or Hanukkah (or both!) on Wednesday? Or will it be just another weeknight? Whatever’s on your horizon, I do hope you have your menu figured out. Because no matter what your plans are, it might be tricky to roll into the supermarket at 7 p.m. and just wing it.
I jest; I know you’ve got it sorted. (And just in case you don’t, we have so many excellent holiday ideas for you here.)
Well and good, but what about tonight? Will dinner be a ramp-up to holiday extravagance? Or do you need one more day of quiet normality and lighter eating before the carby, sugary onslaught?
If the second option sounds better, consider going meatless with Hetty “Caul Me!” Lui McKinnon’s sweet and sour cauliflower. In her vegetarian riff on sweet and sour dishes at Chinese American restaurants, cauliflower stands in for chicken or pork. Hetty has streamlined the preparation for us, too. Instead of tossing the florets into a pot of sizzling oil, she roasts them on a sheet pan or in an air fryer, coating them in a dusting of cornstarch so the edges crisp up gloriously as they cook. The secret to the brick-red sauce is ketchup, which provides a pivotal sweetness tempered by vinegar, soy sauce and garlic.
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Sweet and Sour Cauliflower
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