4-6dried chile pepperscut into thirds (remove the seeds for a milder sauce)
1cupwater
3tablespoonssoy sauce or tamari
2tablespoonsdry sherry or Chinese cooking wine
2tablespoonsrice vinegar
1tablespoonmaple syrup
1teaspoonsesame oil
1/2teaspoonblack pepper
1star anise
1bell pepper
1bell pepperany color (I used hal
3tablespoonschilled water
2teaspooncornstarch
3scallionschopped
Toasted sesame seeds
Red pepper flakesfor extra hot (optional)
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.
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.