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(单词翻译:双击或拖选)
Spicy1 Paste Makes Cauliflower a Delicious Main Dish
Cauliflower is a vegetable that can be fixed2 in many tasty ways. You can cut it in big pieces and cook it over a fire as if it is meat. You can cook it until it is soft and crush it up, or mash3 it, just like a potato. You can even turn the white vegetable into a stretchy material that you can flatten4 and cook like a pizza.
From Greece to Israel to China, cooks from around the world are creative with cauliflower.
Roasting is cooking something for a long time. Cauliflower is delicious when it is prepared this way with a spicy mixture spread all over the vegetable. The mixture, or paste, creates a flavorful surface that browns and gets hard as it cooks. But the rest of the cauliflower softens5.
The recipe for this meal is found in "COOKish," a book by chef Christopher Kimball. The book limits itself to recipes of just six ingredients without any sacrifices of flavor.
Kimball says the roasted cauliflower recipe is based on the flavor of gobi Manchurian, an Indo-Chinese dish. The widely popular food is known for its saucy6 quality and its salty and sweet spiciness7.
The spices used in the paste include the Indian spice blend garam masala, Chinese chili-garlic sauce and simple ketchup8. The liquid reduces as the ketchup is heated, which deepens its tomato-based sweetness. The sugars in the ketchup work with the heat to brown the food.
When the cooking is complete, the cauliflower is cut into large pieces. Cut up some green onion into small pieces and throw some on top of each piece. It adds a nice, fresh edge to the already complex flavor of the roasted cauliflower.
Chili-Garlic Roasted Whole Cauliflower
Start to finish: 1 hour 10 minutes (10 minutes active)
Servings: 4
2-pound head cauliflower, trimmed
¼ cup neutral oil
2 tablespoons chili-garlic sauce
2 tablespoons ketchup
1 tablespoon garam masala
Kosher salt and ground black pepper
2 scallions, thinly sliced
Heat the oven to 425°F. Place the cauliflower on a rimmed10 baking sheet. Mix the oil, chili-garlic sauce, ketchup, garam masala and 2 teaspoons11 each salt and pepper. Brush half the mixture onto the cauliflower, then roast until deeply browned and a skewer12 inserted into the center meets just a little resistance, 40 to 55 minutes. Brush on the remaining mixture and roast for another 10 minutes. Cut into wedges and sprinkle with scallions.
Words in This Story
chef - n. a professional cook who usually is in charge of a kitchen in a restaurant
ingredient - n. one of the things that are used to make a food, product, etc.
saucy - adj. served with a sauce, a thick flavorful liquid
1 spicy | |
adj.加香料的;辛辣的,有风味的 | |
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2 fixed | |
adj.固定的,不变的,准备好的;(计算机)固定的 | |
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3 mash | |
n.麦芽浆,糊状物,土豆泥;v.把…捣成糊状,挑逗,调情 | |
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4 flatten | |
v.把...弄平,使倒伏;使(漆等)失去光泽 | |
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5 softens | |
(使)变软( soften的第三人称单数 ); 缓解打击; 缓和; 安慰 | |
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6 saucy | |
adj.无礼的;俊俏的;活泼的 | |
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7 spiciness | |
n.香馥,富于香料;香味 | |
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8 ketchup | |
n.蕃茄酱,蕃茄沙司 | |
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9 weaver | |
n.织布工;编织者 | |
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10 rimmed | |
adj.有边缘的,有框的v.沿…边缘滚动;给…镶边 | |
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11 teaspoons | |
n.茶匙( teaspoon的名词复数 );一茶匙的量 | |
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12 skewer | |
n.(烤肉用的)串肉杆;v.用杆串好 | |
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