If you follow this site, you might be familiar with my cooking motto: your body likes a rainbow and your eyes do too! That is why I was happy to stumble upon purple cauliflower at the supermarket recently. While I tolerate cauliflower in its usual white color, it was thrilling to throw a head of purple cauliflower in a wok for this fun, delicious stir-fry. Purple cauliflower is similar in flavor and texture to white cauliflower, however the extra color may account for some additional nutritional benefits.
I like cooking tofu with cauliflower, something about combining these two textures is appealing. And you have to admit the orange in cooked shrimp goes remarkably well with the naturally bright purple cauliflower. Vegetarians may leave the shrimp out of this recipe for an equally delicious treat… maybe add some julienned green peppers?
Get your frying pan/wok ready and let’s cook!
- 1 lb. raw jumbo prawns
- 1 head of purple cauliflower
- 1 tub of firm tofu
- 2-3 cloves of fresh garlic or 1 teaspoon of crushed garlic
- 3 slices of ginger (about a teaspoon)
- 2 tablespoons of cooking oil
- 1 tablespoon of light soy sauce
- 1 teaspoon of sesame oil
- ½ teaspoon of salt as needed
- ½ teaspoon of brown sugar
- ¼ cup of water
- Wash, drain and divide the purple cauliflower into bite-size florettes.
- Drain tofu and cut into bite-size squares or rectangles.
- If using fresh garlic, crush and slice thinly.
- Slice ginger thinly.
- Clean and peel prawns.
- Add one tablespoon of oil to wok or a large frying pan and allow to heat on high.
- Add ginger and garlic, stirring.
- Quickly add the prawns and stir for about 2 minutes until prawns are orange on both sides. Remove prawns and set aside.
- Add the remaining oil to wok and add the tofu and purple cauliflower. Stir.
- Add the water and cover for two minutes. Once cauliflower is tender but crisp, add the prawns back in. Add the soy sauce and salt to taste if needed.
- Add the sesame oil, stir and serve.
Serve with white rice, quinoa or cous cous. Til next time!