Hunan Cauliflower
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Ingredients
- 1 medium cauliflower crown broken into florets
- 2 tablespoons vegetable oil
- 2 tablespoons cornstarch
- For Sauce:-
- 1 tablespoon vegetable oil
- 3 garlic cloves minced
- 2 teaspoon freshly grated ginger
- 4-6 dried chile peppers cut into thirds (remove the seeds for a milder sauce)
- 1 cup water
- 3 tablespoons soy sauce or tamari
- 2 tablespoons dry sherry or Chinese cooking wine
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1 star anise
- 1 bell pepper
- 1 bell pepper any color (I used hal
- 3 tablespoons chilled water
- 2 teaspoon cornstarch
- 3 scallions chopped
- Toasted sesame seeds
- 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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