Conventional cauliflower is grown under controlled conditions to achieve the tight heads that are commonly seen at supermarkets. A process known as blanching uses the plant’s own leaves to shield the developing heads from over-exposure to light. Chinese cauliflower, on the other hand, is intentionally allowed to spread. Enthusiastic shoppers at farmers markets in the San Francisco Bay Area grab these up whenever they are available. Connoisseurs of the spread head type of cauliflower claim that they have a sweeter flavor. I haven’t actually detected any strong difference in flavor, but the smaller florets do expose more surface area to the sauce that they’re cooked in. For this recipe, you can substitute conventional cauliflower, but cut the florets into smaller pieces. You can also try this recipe with broccoli.
Shimeji mushrooms are just the right size to complement the small cauliflower florets, but feel free to experiment with sliced shiitakes or other fungi such as cloud ears. Also, the ground pork can be substituted with ground turkey. If you’re using conventional tight-head cauliflower, slice the larger florets or cut them into quarters.
- ½ pound (225 g) trimmed cauliflower florets
- 1.5 quarts (1.5 liters) water
- 1 tablespoon salt
- Vegetable oil
- 3 cloves garlic, finely chopped
- 3-4 ounces (about 100 g) shimeji or sliced shiitake mushrooms (optional)
- 3-4 ounces (about 100 g) ground pork
- 2 scallions, coarsely chopped
- 2 tablespoons oyster sauce
- ¼ teaspoon salt
- ¼ teaspoon sugar
- ¼ cup chicken stock or water
- Cut cauliflower florets into small bite size pieces. If using Chinese cauliflower, florets separated from their stems should be about the right size. If using conventional cauliflower, cut the florets into halves or quarters to get the right size.
- Add water and 1 tablespoon salt to a pot and bring to a rolling boil. Drop in the cauliflower and cook until they're just tender, about 3-4 minutes. Do not overcook. Drain in a colander and set aside.
- Heat one tablespoon of oil in a wok or skillet. Add the mushrooms and fry until tender, about 1-2 minutes. Sprinkle a little salt on the mushroom and stir. Set aside.
- Heat another tablespoon of oil in the wok, then add the pork. Break up the pork using a spatula or a fork. Cook until the pork is just done, about 1 minute, then add the oyster sauce, salt, sugar, stock and scallions.
- Cook for 1 minute, then add the cooked cauliflower and mushrooms. Continue cooking for 1-2 minutes using a spatula to thoroughly combine the ingredients.
- Serve with rice.