Cauliflower is a particularly good vegetable according to TCM as it has lots of lowers and is therefore very potent. I love cauliflower and cook it several different ways, either Middle-eastern, Indian or oriental as here. It is a very good accompaniment to any grilled eastern chicken e.g. Grilled pepper-crusted chicken breast or fish dish.
Cauliflower with lemongrass and basil
½ head cauliflower, separated into small florets and blanched in boiling water for a couple of minutes
1 stem lemongrass, trimmed and finely chopped
1-2 birds eye chillies, de-seeded and chopped
2 cloves garlic, finely chopped
4 thin slices ginger, finely shredded
¾ tsp turmeric powder
2 tbsp light soy or fish sauce
¼ tsp black pepper
3 tbsp coconut oil
1 bunch mint or Thai basil
Blanch the cauliflower florets in boiling water for a couple of minutes so they remain crisp but just lose their indigestible raw edge that craw cauliflower has.
Combine lemongrass, chillies, garlic, ginger, turmeric soy or fish sauce and pepper in a bowl and set aside.
Heat oil in a wok and add the cauliflower. Stir fry until lightly browned. Add seasoning and mixture and continue to stir fry until cauliflower is cooked and tender, about a couple more minutes. Stir in the basil and/or mint.