• 1 head of cauliflower (1-1/4 lbs.)
• 2 tbsp. veggie oil (I used canola oil)
• 2 tbsp. cornstarch (optional)

Preheat the oven to 425 degrees. Break the cauliflower into florets about the same size (not too small) and combine with the oil and cornstarch in a large plastic bag or bowl; toss to coat. You could leave out the cornstarch as I didn’t see where it helped with the browning (compared to Kimball’s recipe with no cornstarch). Place the florets in one layer on a rimmed baking sheet. Roast for about 20-30  minutes or until nicely browned, flipping once after 15 minutes.

While the cauliflower bakes, make the sauce.

• 1 tbsp. vegetable oil (I used canola)
• 3 large garlic cloves, minced
• 2 tsp. fresh ginger, grated
• 4-6 dried chile peppers,  cut into halves or thirds depending on the size (remove seeds and membrane for a milder sauce)
• 1 cup water
• 3 tbsp. low-sodium soy sauce or tamari
• 2 tbsp. dry sherry or Chinese cooking wine
• 2 tbsp. unseasoned rice vinegar
• 1 tbsp. pure maple syrup
• 1 tsp. sesame oil
• 1/2 tsp. freshly ground black pepper
• 1 star anise
• 1 bell pepper (red)
• 3 tbsp. chilled water
• 2 tsp. cornstarch
• green onions, sliced (dark green part only)
• toasted sesame seeds (toast in a dry skillet until they turn fragrant and light brown)

Heat the oil in a medium saucepan over  medium heat. Once hot, add the garlic, ginger and dried chile peppers. Saute until very fragrant and the chile peppers turn a dark red, 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 occasionaly. Stir in the bell pepper and allow to simmer about 5 minutes more, until the pepper is tender.

Combine 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 place in a mixing bowl. Pour the sauce over top; toss to coat. Transfer to a serving dish and sprinkle with scallion greens and sesame seeds.

Serve with rice…

Recipe by cookingwithauntjuju.com