Hoisin Blumenkohl

This hoisin cauliflower is only for people who like it sticky and sweet. The sauce makes the cauliflower dark and full of umami flavor, but this does not suit everyone. If you like it less sticky-sweet, use oyster sauce, which also has less flavor.

Hoisin sauce is a Cantonese sauce that is used for many purposes in Asian cuisine. It is also often used as a dipping sauce. Although there are regional differences, most modern hoisin sauce recipes contain a combination of the following ingredients: fermented soybeans, five-spice powder, garlic, red chili peppers and sugar.

“Hoisin” is derived from the Cantonese word for seafood but is not generally associated with fish dishes. Early recipes for hoisin sauce did indeed include dried or fermented seafood as ingredients to enhance the flavor. Over time, seafood was removed from hoisin sauce as it was too expensive. Today, you won’t find any seafood at all in hoisin sauce. It is now a vegan-friendly condiment. This sweet, salty, sticky brown sauce is full of flavor and delicious no matter how you use it.

Not much is known about the history of hoisin sauce. However, the story goes that it was first made by a chef at a street food stall. The chef wanted to create a dip for seafood, something sweet, salty and spicy that would go perfectly with the seafood. The chef’s customers loved the sauce and started calling it “seafood sauce” (haixian jiang). The name stuck.
Although it has its roots in China, hoisin sauce later spread to other Asian countries, including Vietnam and Thailand. However, this only happened in the 20th century.