Roasted Orange Cauliflower (and how to crisp them in 12 minutes

• Produce

  • 1 head Cauliflower
  • 4 cloves Garlic
  • 1 Parsley
  • 2 tbsp Tangerine peel, dried

• Condiments

  • 1 Hot sauce
  • 1 tbsp Soy sauce, light

• Baking & Spices

  • 1/2 tsp Black pepper
  • 2 tsp Cornstarch
  • 3/4 tsp Sea salt, fine
  • 2 tbsp Sugar

• Oils & Vinegars

  • 5 2 tablespoons cup Olive oil
  • 3 tbsp Rice vinegar

• Nuts & Seeds

  • 1 Peanuts or other nuts, Roasted

• Drinks

  • 1/4 cup Orange juice

• Beer, Wine & Liquor

  • 1 tbsp Shaoxing wine

• Other

  • (Optional 1 big onion, sliced

Found on omnivorescookbook.com

Description

Ingredients

• 1 head cauliflower (or 2 pounds frozen cauliflower) (Footnote 1)
• (Optional) 1 big onion, sliced
• 4 and 1/2 tablespoons cup olive oil
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon black pepper
• 4 cloves garlic, minced (*footnote 2)
• 2 tablespoons dried tangerine peel (or orange zest)
• 1/4 cup orange juice
• 3 tablespoons rice vinegar (or distilled white vinegar)
• 1 tablespoon light soy sauce (or soy sauce, or tamari for gluten free)
• 1 tablespoon Shaoxing wine (or dry sherry, or rice wine, or chicken stock)
• 2 tablespoons sugar
• 2 teaspoons cornstarch
• 1/4 teaspoon fine sea salt
• Chopped parsley, or cilantro, or green onion
• Hot sauce (homemade chili oil, or Sriracha sauce)
• Roasted peanuts or other nuts

Directions

• Preheat oven to 280 degrees C (550 F), or the highest setting. Adjust oven rack to the upper level, so a baking sheet will be 2-inch below the broiler.
• Separate cauliflower into bite size florets and place onto a large baking sheet. (Read blog post above to see how to cut cauliflower easily)
• Toss with 4 tablespoons olive oil, sea salt, and black pepper.
• While preheating the oven, prepare the sauce. Add dried tangerine peel in a small bowl and hot water to cover. Soak for about 20 minutes or until the tangerine peel softens. Drain and finely slice. Transfer 2 tablespoons sliced tangerine skin into a bowl, and save the rest in a airtight container in the fridge for next time. If you do not use dried tangerine peel, grate fresh orange to make 2 tablespoons orange zest instead.
• Add the rest sauce ingredients to the bowl with tangerine peel (or orange zest). Mix well.
• Heat the other 1/2 tablespoon oil in a small saucepan over medium heat. When the oil is warm, add garlic. Stir a few times to release fragrance. Mix the sauce again to dissolve the cornstarch completely and pour into the pan. Cook and stir until the sauce thickens. Remove from the stove.
• When oven is preheated, turn on broiler. Broil cauliflower until the top side is browned, 7 to 8 minutes. Flip and roast until the other side is browned, 3 to 4 minutes. You should set a timer for every 2 to 3 minutes, and keep an eye on the cauliflower during the cooking to prevent from burning.
• Remove the cauliflower from the oven. Pour sauce over the cauliflower and toss to coat well.
• Garnish with nuts, chopped parsley, and serve with hot sauce, if using.