Mince the lemongrass, ginger, and garlic and set aside.
Mix soy sauce, honey, rice vinegar, sriracha and Maggi seasoning together in small bowl.
Meanwhile, in a large pot, bring 4-6 cups of water to a boil. Add 1 tablespoon salt to the water, and blanch CAULILINI® baby cauliflower for 3-4 minutes until cooked through. Remove CAULILINI® baby cauliflower and shock in a salted ice bath if not serving right away, or let rest on a sheet pan while preparing the next steps.
While CAULILINI® baby cauliflower is resting, heat a medium to large sauté pan with some canola oil over medium-high heat. Fry the lemongrass, garlic and ginger for 1 min. Then add the liquid mixture and let simmer until it has reduced slightly, 2-3 minutes.
Add the cooked CAULILINI® baby cauliflower a few stalks at a time (as to not crowd the pan) and toss in the marinade. Remove the CAULILINI® baby cauliflower once coated and plate for serving. Reload the pan as needed, until all the CAULILINI® baby cauliflower has been glazed.
Garnish with chopped nuts and cilantro, and serve immediately.
By Chef Aaron Sears | Member, Mann’s Chef Panel
