A little about this dish
Take your taste buds on a ride with this stunning recipe that merges the charm of Chinese cuisine with the smokey delight of barbecuing! Our star ingredient, Cauliflower, turns into a mouth-watering masterpiece with bold Chinese flavors while playing up to the season's delight.
Ingredients (for 4)
- One large head cauliflower — 1 — cut into bite-sized florets
- Sesame oil — 2 tablespoons
- Garlic — 4 cloves — minced
- Ginger — 1 tablespoon — finely chopped
- Szechuan peppercorns — 1 teaspoon — crushed
- Chinese five-spice — 1 teaspoon
- Soy sauce or tamari — 3 tablespoons
- Rice vinegar — 1 tablespoon
- Sriracha sauce — 2 tablespoons
- Brown sugar — 1 tablespoon
- Cornstarch — 1 tablespoon — dissolved in water
- Sesame seeds — for garnish
- Scallions — 1 tablespoon — finely sliced
- Salt — to taste
Preparation
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Step 1 — 🔥🍗🌡️Pre-heat your BBQ griddle to medium-high heat.
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Step 2 — 🥦🧂🍳Toss the cauliflower florets in sesame oil and a pinch of salt, then grill until nicely charred and tender.
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Step 3 — 🍳🧄🌱In a pan over medium heat, sauté the garlic and ginger in a splash of sesame oil until fragrant.
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Step 4 — 🥄🔥💧Add the crushed Szechuan peppercorns, Chinese five-spice, soy sauce, rice vinegar, Sriracha sauce, and brown sugar to the pan. Stir until the sugar completely dissolves.
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Step 5 — 🌽🥣🌀Stir in the dissolved cornstarch and let the sauce simmer until it thickens.
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Step 6 — 🥦🥣🔁Once the cauliflower is done, toss it in the prepared Szechuan sauce until evenly coated.
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Step 7 — 🌿🌾🍽️Sprinkle with sesame seeds and scallions before serving.
A final fox tip
You can make this dish more protein-rich by adding tofu or tempeh. You may also adjust the heat level by adding more or less Sriracha sauce according to taste. Kids can help by washing and breaking down the cauliflower, stirring the sauce, or garnishing the finished dish.