Tomato Cauliflower (番茄菜花)

Instructions

1. 1Bring a pot of salted water to a boil and blanch the cauliflower for 90 seconds. Drain well and pat dry.

   🔍 Look for High heat 90 秒 · 90 seconds

   Visual: 菜花颜色更白亮，梗部略呈半透明。Florets turn a brighter white and the stem is slightly translucent.

   You know it's right when: 刀尖插入菜梗略有阻力。A knife tip enters the stem with a little resistance.

   Dry florets brown; wet florets steam. Do not skip the pat-down.

2. 2Heat 1.5 tbsp oil over medium-high. Add the cauliflower in a single layer and sear 4 minutes, turning once, until golden patches appear.

   🔍 Look for Medium-high 4 分钟 · 4 minutes

   Visual: 菜花平整面上出现焦褐斑点。Flat faces of the florets show toasted brown spots.

   You know it's right when: 香气是坚果焦香，而不是生青味。It smells nutty and toasted rather than raw and grassy.

3. 3Push the cauliflower up one side, add garlic and scallion to the oil, and fry 20 seconds until fragrant.

   🔍 Look for Medium heat 20 秒 · 20 seconds

   Visual: 蒜末边缘呈浅金色，还没发褐。Garlic edges turn pale gold, not brown.

   You know it's right when: 生蒜的辛辣味几秒内转为甜香。The sharp raw garlic smell turns sweet within seconds.

4. 4Add tomato and sugar. Stir-fry 4 minutes until the tomato breaks down and coats the florets in red sauce.

   🔍 Look for Medium-high 4 分钟 · 4 minutes

   Visual: 白色菜花被橙红酱汁染上条纹，锅内几乎没有余汁。White florets are streaked orange-red and the pan is nearly dry of liquid.

   You know it's right when: 酱汁挂在菜花上而不是流走。Sauce clings to the florets instead of running off.

5. 5Season with light soy sauce, add the slurry, and toss 30 seconds until glossy. Serve hot.

   🔍 Look for Medium heat 30 秒 · 30 seconds

   Visual: 每朵菜花表面覆一层薄亮芡汁。A thin glossy film covers each floret.

   You know it's right when: 倾斜锅时酱汁不再流走。The sauce no longer slides off when the pan is tilted.