Lately, I find myself staring at creamy white, firm heads of cauliflower in the market and then pass them by for lack of inspiration. Well, not this week. Enough is enough. I boldly pounce on the most beautiful head of cauliflower in the stack and set it my cart.
Then, as often happens once a clear decision is made, the next step presents itself. A carton of shelled Edamame beans catch my eye. What a gorgeous green! Now I have two ingredients, and an Asian theme is emerging.
But I am a bit nonplused when a bag of huge multicolored raisins makes its way into the cart. They sparkle like translucent jewels in the see-through packaging. MauiJim is crazy for raisins.
So even though I can’t recall an Asian-inspired dish containing raisins, I give it a go with the cauliflower, edamame, and creamy, spicy sesame ginger dressing, and voi·là … warm cauliflower salad with edamame and rasins.
There are several ways to cook cauliflower. You can boil it, steam it, roast it, deep fry it, stir-fry it, or saute it. I really love the saute method, because you can not only control the crunch level of the cauliflower but also give it a little color.