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Caulilini seared in a hot cast iron pan for only a few minutes until crisp-tende…

Caulilini seared in a hot cast iron pan for only a few minutes until crisp-tender and ever so slightly charred. I tossed them in a warm salty-tangy crushed anchovies, garlic, lemon, chili pepper flakes, and olive oil dressing. Then topped with toasted walnut + nigella seeds and baby scallions. Omit the anchovies and sub w grated Parmesan to make it vegetarian.

Caulilini (also called song hua or flowering cauliflower) looks like a blond broccolini and is basically a variety of cauliflower that is popular in Asia, but is totally new to me! They’re mild, sweet and tender–perfect for a stir-fry or a quick sear in a cast iron pan. I found these cauliflower pom-poms from my favorite veggie friends @assawagafarm, but I think you can get them from most Asian grocery stores too.