Ingredients

The following ingredients have 4 Servings
  • 1 medium cauliflower crown, (broken into florets)
  • 2 tablespoons vegetable oil
  • 2 tablespoons cornstarch
  • 1 tablespoon vegetable oil
  • 3 garlic cloves, (minced)
  • 2 teaspoons 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, (any color (I used half of a red and half of a green))
  • 3 tablespoons chilled water
  • 2 teaspoons cornstarch
  • 3 scallions, (chopped)
  • Toasted sesame seeds
  • Red pepper flakes, (for extra heat (optional))
  • Cooked rice

Instruction

  • 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.