Today, I made Sweet & Sour Crispy Cauliflower, adapting a meat dish into a vegetable dish. The cauliflower is coated in batter and fried until crispy, then tossed in a sweet and sour sauce. I make this recipe often, and it's never boring. You can substitute other vegetables if you like, or enjoy the crispy fried vegetables without the sauce. It's delicious as a snack or served with rice. You have to try this dish! 😍❤🥰

Roasted cauliflower in a rich tomato sauce. You'll enjoy this dish even if you aren't a fan of cauliflower!I rose the temperature to 220°C for the 5 last minutes of baking so the cauliflower would get crispy

This is one dish that I got my mayo and ketchup-loving children to eat lots of cauliflower and broccoli.The ketchup (depending on the brand and amount) will differ on taste, so I think that cooking with a small amount and adjusting it when eating is a good idea.It is healthy if you switch the ketchup for mini tomatoes.Adding lemon juice when I ate this produced yet a different delicious flavor. For 2 servings plus. Recipe by soyumina

This recipe I adapted from Chocolate Covered Katie (“Sticky Sesame Cauliflower”)

This recipe has become quite popular! It looks just like chicken karaage, but it's actually cauliflower! You'll be surprised when you taste it. Feel free to season it to your liking!The story behind this recipeI thought the shape of cauliflower resembled chicken karaage, so I decided to give it a try (haha). I kept the base seasoning simple so you can enjoy it with your favorite flavors. Perfect for Christmas too!

I thought the cauliflower I had in the fridge might be good with bonito dashi. I made a simple Tosa-style stew with it.The cauliflower loses its nice texture when overcooked. When it is just cooked through, turn the heat off and let it absorb the flavour of the bonito dashi in residual heat. For 2 servings. Recipe by Niwanomomo

A healthier dish for a weeknight 🥬PS I had never cooked bok choy before. I used to cook this dish with just bell peppers and zucchini (or other veggies), but the reality is I liked bok choy way better in this combo ☺️ Hence, here is my new go-to recipe for veggie noodles.

Easy, Simple and Delicious Pork and chicken satay recipe that you can easily try at home.

"Pad Kra Pao" is simply and easy dish. I use fake roasted duck, which made from wheat gluten, but you can subtitute with other kind of meat you like (even fried tofu or mushroom) Originally, there's no oyster sauce in this dish, so please try this natural flavor.

This recipe is great if;-you want to try new things-you have a cauliflower at home and thinking what can i do with it-you are trying to lose weightThis is a recipe that i found on the internet while i was surfing,it wasn't on here so i thought i should share it.enjoy!

#CA2025 I didn’t have the ingredients for the recipe I was going to use. I adapted the recipe using hot honey. I took them to game night and even though they were almost hidden from sight I came home with a empty crockpot. Everyone raved about them ( win for me!)

As you already know, I do not eat any other cuts of meat, except for chicken. You can imagine how wonderful I feel when I finally get the taste and texture right for this Festive Chinese New Year treat. This is a very popular treat during this festive season. People will queue for hours upon hours just to get their hands on some Bak Kwa. You're right, they are super pricy during this season.This is my humble chicken version. I am proud to say that I do not use any food coloring or highly processed super-refined sugar like most eateries do. I use maltose syrup to get that sticky consistency. If you are having a hard time getting your hands on maltose syrup, you can replace it with pure honey or even maple syrup. You can also replace Rose Wine with Hua Tiao, Shao Xing or Sherry Wine. You might wanna try your luck at a local Chinese grocery store or simply order online via Amazon.Lastly, I brushed the bak kwa with more maltose syrup with a touch of liquid smoke to get that glossy shine and smokey flavor. My daughters commented that it tastes exactly the same or even better; better texture, better taste and of cos better ingredients. Instead of spending huge dollars and hours standing in line to buy these for the Chinese New Year, why not make them at home?