Stir-frying cauliflower florets with garlic, shallot and chili gives them golden-brown edges and a glossy, sweet-and-savory coating of kecap manis. A splash of water helps them finish cooking while keeping their bite.
Tumis means stir-fry; kembang kol means cauliflower. Together, the words describe a simple way to prepare vegetables, not a set regional celebration dish with one prescribed recipe. The combination of aromatics, vegetables and kecap manis is meant as a practical side dish: the cauliflower stays at the center, while garlic, shallot and chili scent the pan and the sauce coats the florets.
Kecap manis is an Indonesian sweet soy sauce with a syrupy consistency. It adds both sweetness and savory depth, clinging to the cauliflower as you toss it. Chili brings a mild heat that balances the sweetness. You can adjust the amount of chili depending on how hot the pepper is and how much heat you want at the table; without chili, the dish is still flavorful, but less spicy.
Cut the cauliflower into florets of roughly the same size. Small florets brown faster and cook sooner than large ones, so cutting them evenly helps keep a firm bite. In the Netherlands, cauliflower is especially in season in autumn and winter, but it is generally available at other times of year too. Use fresh, firm cauliflower; frozen cauliflower works too, but thaw it first and drain it well. It contains more moisture, so it will brown less quickly in the pan.
A hot wok or large frying pan is important: the aromatics cook briefly and the cauliflower makes contact with the hot surface. A little water then does double duty. It loosens the kecap manis into a sauce and steams the florets until just tender in a short time. Don’t add too much water at once, or the vegetables will boil rather than stir-fry. Leave the pan uncovered while cooking and toss regularly so the garlic and sauce don’t stick to the bottom.
Serve the tumis with rice and, for example, fried tofu, tempeh or an Indonesian-spiced meal; the sweet-and-savory sauce goes well with milder elements on the plate. Refrigerate leftovers, covered, within two hours and keep for up to two days. Reheat them in a frying pan with a small splash of water until piping hot throughout. The cauliflower will soften when reheated, so for the firmest bite, serve it straight away.
Cut the cauliflower into small florets of roughly the same size. Peel and finely chop the shallots and garlic. Slice the chili pepper into thin rings; remove the seeds if you want less heat.
Heat the oil in a wok or large frying pan over high heat. Fry the shallot for 1 minute, then add the garlic and chili. Stir-fry for 30 seconds, until the garlic is fragrant but not browned.
Add the cauliflower florets and stir-fry for 3 minutes, until they are browned in places.
Stir in the kecap manis, water and salt. Toss to combine, reduce the heat to medium and cook for 3–4 minutes. Toss from time to time; remove the pan from the heat as soon as the cauliflower is just tender but still has a bite.
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