Bang Bang Cauliflower

 

     No, I'm not really on an Asian kick, but this is a nice detour to the usual 'Salad Night', this dish provides a depth of flavor and whatever spice and heat you wish.  I offer a somewhat a lesser level of spice/heat, but the adjustments and where needed are pretty easy to figure out.  Still healthy and yet very tasty.  

1 head of cauliflower, broken into individual 2” florets

3 Tbsp. extra virgin olive oil

1 tsp lime juice

1 Tbsp. soy sauce

3 cloves garlic

1 tsp black pepper

1 tsp salt

2 Tbsp. sweet chili sauce

½ tsp smoked paprika

1 thinly sliced green onion, green only

¼ cup sesame seeds

1 cup Panko Bread Crumbs

(you can add Sriracha Sauce here to your liking)

      You can make these in an air fryer or baked.  Mix EVOO, lime juice, soy sauce, garlic, salt, pepper, chili sauce, and paprika in a bowl.  Add cauliflower and soak for several minutes, then remove and dredge in Panko Crumbs.  

      If baking, place in single layer on PAM’d baking sheet in oven for 22 minutes, flipping once.  Remove and toss with green onion and sesame seeds and serve. 

       If air frying place a single layer in the basket and cook at 360F for 12 minutes, flipping once.  Toss with green onion and sesame seeds and serve.  

      Usually eaten dry, you can also add this dipping sauce:  

½ cup mayonnaise

¼ cup honey

½ teaspoon sriracha

1 teaspoon rice vinegar

      You can serve this with just about any side dish, but perhaps Ramen noodles or Miso Soup work the best.  Regardless, this dish is delicious. 

Miso Soup

5 cups chicken broth

1 cup water

4 TB (more or less) Miso Paste

½ cup chopped green onions

Several sliced Shitake mushrooms

1 thinly sliced stalk Bok Choy 

2 handfuls of Ramen or Udon Noodles

White pepper to taste

2 poached eggs (optional)

      Mix water, broth, and miso paste with whisk over medium heat till dissolved.  Bring to boil and add noodles, and mushrooms.  Boil while stirring 4 minutes.  Poach eggs in a different pan.  

      When noodles are done, remove from heat and add Bok Choy, scallions and eggs.  Serve topped white pepper.

"The art of Chinese cooking," says Master James Wei, Taipei gourmet and prince of hospitality, "is to make the meat taste like vegetables and the vegetables taste like meat without either the meat or vegetables losing their original texture."

Richard Hughes 

Wi Fi provided by Brynmawr Farm and  AT & T Wireless