Warm and comforting, a little different, and definitely dig-in-able.
Sides are hard.
You know it’s true because most caterers and restaurant chefs don’t manage to think of new and creative sides either.
Sometimes they just seem so boring.
Despite that, we’ve had some great sides here on BCP! This is especially true when it comes to those family-style sides, like Roasted Eggplant or Cauliflower with Techina (Dinner Done), or, more recently, this 9×13 Garlic Confit and Blistered Tomato Rice.
So we got to thinking, how can we make a delicious, easy, interesting new side dish?
But if there’s one thing we learned about sides, it’s that layering is the trick to make them interesting. Like we did with these gorgeous Sweet Potato Nachos back in 2019. Take your simple side and layer on the good stuff.
Ok, now let’s make that cauliflower exciting. First, let’s just pull out some pantry ingredients and whisk together a sauce.
And toast lots of scallions and sesame seeds.
Combine teriyaki sauce, honey, rice vinegar, and sesame oil.
All together now….
You see how there’s extra liquid in the pan? We wanted that on purpose. When we first made this recipe, we did it with half the amount of sauce ingredients. It coated the cauliflower well, but there wasn’t enough sauce left to flavor the rice.
Time to plate. This side is best served on a platter family-style. We added in some sauteed kale (sauteed simply in a frying pan with cooking spray…nothing fancy) for some extra green and wholesomeness (that is totally optional).
To plate, layer brown rice on the bottom. If you like your rice soft and creamy, you can use this oven technique (just omit the rice vinegar). Otherwise, prepare the rice as you usually would. Add the kale, then the cauliflower. Top with some crushed red pepper. Enjoy!
(P.S. If you’re curious, we set this table using Adorn’s Circlet Tablecloth and you can see a peek of these Parfetty Chargers and Napkin Twists. They’re machine washable and might just be our favorite Parfetty product yet.)
Scallion & Sesame Cauliflower Over Rice
Ingredients
- 1 24 oz bag frozen cauliflower
- kosher salt, for sprinkling
- 2 tbsp sesame oil
- 4 garlic cloves, crushed
- 3 tbsp sesame seeds
- 2-3 scallions (all parts), trimmed into strips
- 1 bunch kale (optional)
- crushed red pepper, for sprinkling
Sauce:
- 6 tbsp teriyaki sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
For Serving:
- rice
Instructions
- Preheat oven to 425°F.
- Add cauliflower to a lined baking sheet. Sprinkle with salt and spray generously with nonstick cooking spray (alternatively, you can toss with oil). Bake for 25 minutes, or until edges of cauliflower are golden.
- Heat sesame oil in a frying pan. Add garlic, scallions, and sesame seeds, and cook for 2-3 minutes, until sesame seeds are turning golden and the whole mixture is fragrant.
- Meanwhile, in a small bowl, combine teriyaki sauce, honey, rice vinegar, and sesame oil.
- Add cauliflower and sauce to the pan and toss to combine. You want there to be extra sauce at the bottom because the extra sauce will also flavor the rice.
- To serve, layer rice in a bowl or platter. Place greens (optional) on top. Finally, top with cauliflower.
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