Cauliflower Casserole

Overview

Today’s cauliflower casserole is extremely simple to make. Organic cauliflower has a crisper and chewier texture than regular, round cauliflower. There is still a piece left of the pine nut tripe bought from Daoxiang Village, which is just suitable for slicing and adding it to the dish, so the cauliflower really has a hint of pine nut flavor.

Tags

• hot dishes
• home cooking
• common dishes
• maternity
• dinner with friends
• spring recipes
• summer recipes
• lunch
• lard
• organic cauliflower
• pine nut belly
• zanthoxylum bungeanum
• salt
• soy sauce

Ingredients

Steps

1. 1 Cut the cauliflower into pieces and wash them with water

   

2. 2 Pour into a pot of boiling water, add a little salt and oil and blanch for one minute

   

3. 3 Cool in a basin of cold water

   

4. 4 Take it out and drain the water

   

5. 5 Put a little lard in the wok, fry the Sichuan peppercorns over low heat until fragrant, remove and use

   

6. 6 Put the cauliflower into the pot and stir-fry evenly

   

7. 7 Add a little salt and soy sauce according to taste, stir well

   

8. 8 Put the sliced pine nut tripe into the pot and stir-fry briefly

   

9. 9 Pour the cauliflower into the casserole, pour a small amount of water, cover and simmer over low heat for 5 minutes

   

10. 10 When the time is up, turn off the heat.

    

11. 11 Although the ingredients are simple, the aroma is fragrant

    

12. 12 The cauliflower is rotten and chewy, with a slight pine nut flavor