Today's installment is a variation on Manchurian Cauliflower;
again, adapted from Mark Bittman's How to Cook Everything
- 4 petite or 2 normal heads cauliflower, 4-5 cups worth, trimmed of stem and greens
- 4 carrots
- 3 cups baby spinach leaves, rinsed and chopped
- 1Tbsp sesame seed oil
- 4 stalks green garlic, chopped (2-3 cloves normal garlic works too)
- 2/3 cup ketchup- homemade is preferred, but who would I be kidding? I used Heinz Once you stop gagging trust me, or rather trust Bittman- it's good
- 1 Tbsp Sriracha or other hot chili sauce
- 1/8 tsp anise seeds
- 1/4 tsp ground cinnamon
- 1 Tbsp dark soy sauce
- Blanch or steam cauliflower (and carrots) until tender and no longer "cabbagey."
- In wok heat sesame oil over medium heat and saute green garlic until it is fragrant and begins to brown.
- Stir in ketchup, Sriracha, anise, cinnamon and soy sauce with garlic and cook until sauce begins to bubble.
- Meanwhile separate cauliflower into chopstick-manageable size pieces and chop carrots into 1/3 inch thick rounds
- Gently fold cauliflower, carrots and spinach into sauce.
- Cook until spinach is wilted.
- Let vegetables cool a bit, and serve over brown rice.