Description
Cauliflower divided into small florets, microwaved, briefly simmered in five-spice soup. Less grassy than broccoli, its fluffy texture acts as a god-tier white rice substitute.
Restaurants serving Cauliflower Luwei (Quick & Budget)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Cauliflower
- Quick Lu Zhi (generous cola
- soy
- Mentsuyu
- five-spice etc.)
- Tube ginger
Instructions
- [Authentic & Quick Recipe]
- [Ultra-quick Prep via Microwave] Cut cauliflower (Bai Huayecai) into small florets. Put in heatproof container, sprinkle
- tbsp water, wrap, microwave (600W)
- mins. Becomes less watery than boiling, reaching the best state to absorb the following soup like a sponge.
- [Rich Lu Zhi Without Color Worry] Unlike broccoli, no need to worry about discoloration, so make soup firmly strong. Boil cola (generous), soy, Mentsuyu, tube ginger, five-spice in a pot.
- [Flavor Injection into Sponge] Toss piping hot microwaved cauliflower into boiling soup, boil on medium '1-
- mins'. Taiwan spices and soy umami are absorbed to the limit into the fine floret gaps.
- [Finishing] Turn off heat, remove heat as is to set flavor. Crumbles softly when bitten, oozing sweet/spicy soup; the ultimate low-carb Luwei.
Learn more Spice, substitutes, tips
Key spices
Sweet five-spice aroma and fluffy veg smell、野菜のホクホクした匂い
Substitutes at Japanese supermarkets
Potato (carbs increase but fluffy feel is similar)
Pairing
Boiled chicken breast、Taiwan tea
Trivia
[For Everyone] #30 'Weight-loss ingredient'. Cauliflower is extremely low-carb, hugely popular among dieters as a white rice sub. A staple even at Taiwan Luwei stalls; its unique fluffiness and high sauce-absorbing ability surpass broccoli. Provides overwhelming satisfaction even without meat.
Eating tips & etiquette
[Unique Eating] Crush finely with a fork into 'Cauliflower Rice', mixing with leftover Luwei juice to make supreme 'Zero-carb Taiwanese Risotto'!
Allergen
Soy, Wheat (from soy/Mentsuyu)