4-6Pepperscut into thirds (remove the seeds for a milder sauce) dried chile
1cupWater
3tbspSoy Sauceor tamari
2tbspCookingdry sherry or chinese wine
2tbspRice Vinegar
1tbspMaple Syrup
1tspSesame Oil
1/2tspBlack Pepper
1Star Anise
1Bell Pepper
1Bell Pepperany color (i used hal
3tbspCold water
2tspCornstarch
3Scallionschopped scallions
Sesame Seedstoasted
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.