2026 feels less about slowly eating half a cake, sliver by sliver, over the course of an afternoon, and more about working a few more vegetarian dishes into our everyday cooking.
And if they’re all as good as Ali Slagle’s Cauliflower Adobo, it’s going to be a very tasty, veg-packed year. I love cauliflower, but I’m not here for it masquerading as pizza crust or doing culinary gymnastics it doesn’t need to do. In a dish like adobo (traditionally made with chicken or pork) it’s such a smart, satisfying swap.
The cauliflower is deeply seared, then simmered until tender in a punchy sauce of rice wine vinegar, soy sauce, brown sugar, garlic, bay leaves, and Thai chile (or red pepper flakes).
Finished with a shower of scallions, it’s savory, tangy, and a little sweet – one of those dishes that begs for steamed rice to soak up every glossy, garlicky drop. It’s the kind of vegetarian dish that doesn’t feel like a compromise.
Rating: 5/5
How Easy Is That – Skill Level: Easy
Store-Bought Is Fine: soy sauce
Recipe on NYTCooking.com
