Hunan Cauliflower
Ingredients
- 1 Cauliflower broken into florets medium crown
- 2 tbsp Vegetable Oil
- 2 tbsp Cornstarch
- Sauce for
- 1 tbsp Vegetable Oil
- 3 cloves Garlic minced
- 2 tsp Grated Ginger freshly
- 4-6 Peppers cut into thirds (remove the seeds for a milder sauce) dried chile
- 1 cup Water
- 3 tbsp Soy Sauce or tamari
- 2 tbsp Cooking dry sherry or chinese wine
- 2 tbsp Rice Vinegar
- 1 tbsp Maple Syrup
- 1 tsp Sesame Oil
- 1/2 tsp Black Pepper
- 1 Star Anise
- 1 Bell Pepper
- 1 Bell Pepper any color (i used hal
- 3 tbsp Cold water
- 2 tsp Cornstarch
- 3 Scallions chopped scallions
- Sesame Seeds toasted
- Red Pepper Flakes for extra hot (optional)
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Instructions
- Preheat the oven to 425°. Place the cauliflower into a large bag with the oil and cornstarch. Toss to coat. Arrange the cauliflower florets in an even layer in a roasting pan or oven-safe skillet.
- Bake for about 30 minutes, until cauliflower is tender and lightly browned, flipping once about halfway through.
- While the cauliflower bakes, make the sauce. Heat the oil in a medium saucepan over medium heat. When the oil is hot, add the garlic, ginger, and dried chile peppers. Sauté until very fragrant and the chile peppers darken, about 1 minute.
- Add the water, soy sauce, sherry, vinegar, maple syrup, sesame oil, black pepper, and star anise. Raise heat and bring to a simmer. Lower heat and allow to simmer, uncovered, for about 10 minutes.
- until the sauce has reduced by about a third, stirring occasionally. Stir in the bell pepper and allow to simmer about 5 minutes more, until the pepper is tender.
- In a small bowl, stir together the cornstarch and water, then add it to the sauce. Allow the sauce to continue simmering for a minute or two, just until it thickens up.
- Once the cauliflower is finished baking, remove it from the oven and pour the sauce over top. Toss to coat. Sprinkle with scallions and sesame seeds.
- Divide onto plates and serve with rice.
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Saba Shaikh
3 Comments
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This is fantastic! Thank you for sharing.
Yum! This recipe is a must-try.
Such an enticing dish! Thanks for the recipe.