Cauliflower with lemon and Thai Chili Sauce on Home Skill-It with Lorin & Kiki
I was recently partnered with Kin Community, an online YouTube network specializing in female driven content with millions of subscribers. Go Beauty and Her Feast! Wait…freaking out because now I need to come up with weekly videos. Long story short, I've also partnered with Fig Media to produce and direct all the content as well as the awesome new mens online video magazine theAlmanacMag.com by co-founder, Jamon Deavor. Jamon is leading all the video content for Beauty and Her Feast and I'll be contributing to Almanac. We are buidling a great team.
This week, I'm super excited to launch Home Skill-It with Lorin & Kiki. Once a month, my best friend Lorin and I will be cooking a recipe together and sharing tips in the kitchen. It's a fun-loving approach to learning some delicious dishes. As a private chef for 22 years, Lorin has had excpetional experiences traveling the world. His job has allowed him to explore cultures, meet people and enrich his life through cuisine, art and fashion. The world has been one community table for his entire adult life and he is a wealth of knowledge. Together, we decided to share our love of food and cooking on Home Skill-It. It's our homage to growing up watching cooking shows.
Cauliflower with lemon and Thai chili garlic sauce
By Published: November 15, 2013
- Yield: 4-6 Servings
by Kiki Luthringshausen of Beauty and Her Feast
Ingredients
- 1 medium head of cauliflower
- 1 red onion thickly sliced
- 1/4 cup vegetable or chicken stock
- 2 tablespoons thai chili garlic sauce
- 1/2 lemon juiced
- 2 tablespoons oyster sauce
- 2 shallots thinly sliced on mandoline
- cornstarch for dusting
- salt/pepper
- grapeseed oil
Instructions
- Start by cutting the cauliflower in half. Remove the core. Then slice it into steaks and continue to slice the cauliflower into smaller steaks. They should be medium sized discs about 1/2" thick.
- Coat the bottom of a large skillet with grapeseed oil and heat on medium-high heat. Place the cauliflower in the skillet and brown. Add the red onion and continue to cook.
- In the meantime, in 1-cup measure container, pour the stock, chili sauce, oyster sauce and lemon juice. stir and set aside.
- Once the cauliflower and onion are caramelized but still crunchy, add the sauce and let the pan sizzle. Stir and season with salt and pepper. Cook for an additional 2 minutes.
- For Shallots: toss in cornstarch then transfer to fine mesh sieve to shake off. Add to a small pot of hot oil and cook until the shallots are crisp. Transfer to a plate lined with paper towel. Season with salt.
- Transfer the cauliflower to a large serving bowl and top with the crispy shallots. Serve!
Featured In:
Kiki is also featured on:
