Asian

Chicken Sandwich with Cashew Korma and Mango Chutney

1 jar of Coconut Cashew Korma Simmer Sauce
2 cups shredded rotisserie chicken
4 slices of sandwich sourdough bread, buttered and toasted
2 cups mixed salad greens
1/4 cup loosely packed mint leaves
4 tablespoons Mango Chutney

Add the korma simmer sauce to a medium saucepan and bring to a simmer over medium heat. Fold in the chicken and cook for 1 additional minute. Remove from heat.

To prepare the sandwiches, lay out two slices of the toasted bread. Place 1 cup of salad greens on one slice. Scoop a generous amount of chicken with the korma simmer sauce on top.

Add half the mint. Spread 2 tablespoons of the mango chutney on the second slice of bread and place on top of the chicken.

Prepare the second sandwich in the same manner. Serve immediately with extra chutney on the side.

Curry Mustard Shallot Vinaigrette

1 shallot, minced
1 tablespoon lemon juice
2 tablespoons sherry vinegar
1 tablespoon Brooklyn Delhi Curry Mustard
6 tablespoons good olive oil
1/2 teaspoon coarse salt or to taste
fresh ground black pepper
1 teaspoon sugar – optional

Combine shallots, lemon juice, vinegar, Brooklyn Delhi Curry Mustard, coarse salt, a few grinds of fresh pepper in a large bowl. Whisk together. As you are whisking, add in the oil slowly until all of the oil is emulsified. Taste and add salt and or a spoon of sugar if you want more sweetness in your dressing.

Drizzle as much as you like of the dressing over salad greens, chopped crunchy veggies* or roasted vegetables. If you’d like to add herbs to this recipes, parsley pairs well here. We sometimes add a cheese on top like crumbled feta or sharp grated cheddar.

*love this crunchy veggies combo: cucumbers, radish, celery, peppers, tomatoes and raw onion if you dare:)

Tomato Achaar Shakshuka

1 1/2 tablespoons extra-virgin olive oil
1/2 medium onion, diced
1/2 red bell pepper, chopped
1 garlic clove, crushed
1 1/2 cups tomato, diced
1-2 tablespoons Brooklyn Delhi tomato achaar, more if you’d like
2-3 eggs
salt and pepper, to taste
parsley, chopped
feta, crumbled

Heat the oil in a pan on medium. Add the onions and red bell pepper and saute until soft. Add the garlic and fry for a minute. Add the tomatoes, tomato achaar and salt and pepper to taste. Bring the sauce to a boil and then reduce the heat to medium-low, stirring from time to time until the tomatoes are soft, 12-15 minutes.

With a spoon, make 2 indentations in the pan. Break one of the eggs into a small bowl and carefully slide it into one of the indentations. Repeat this same process with your other egg. Cover the pan and cook on low for about 5 minutes, until the egg whites are set and the yolks are still soft and runny. Turn off the stove.

Garnish with parsley and feta. Serve immediately with crusty bread or warm tortillas and more tomato achaar on the side.

Spicy Cucumber Yogurt Dip

2 cups Greek yogurt, lightly beaten
1 cucumber, peeled, seeded & diced
2-3 teaspoons Brooklyn Delhi achaar (esp. rhubarb!)
parsley or cilantro leaves, chopped
paprika – optional

Combine and stir all ingredients together in a bowl, leaving a few herb leaves for garnish. Garnish with remaining leaves and optional paprika. Serve as a dip or spoon over grilled meats, fish or soups.

Quick Coconut Curry Noodle Soup

1 Brooklyn Delhi Golden Coconut Curry Simmer Sauce
1 (13.5 ounce) can coconut milk
2 cups mild vegetable stock
2 lbs chopped veggies of choice (i.e. carrots, broccoli, sturdy greens like kale)
2 tablespoons of mild-flavored oil such as sunflower
12 ounces tofu, cut into 1 inch cubes or triangles
salt to taste

For Serving
limes
8 ounces noodles of choice (such as rice, soba or ramen)
oil for tossing the noodles (such as sunflower)
coconut chips, optional
Brooklyn Delhi Tomato Achaar, for heat

In a large wok, 2 tablespoons oil in a wide skillet over medium heat (preferably nonstick) until it shimmers. Add the tofu in a single layer and cook until golden on the bottom, 2-4 minutes. Flip each piece and cook on a second side until golden.

Add the Golden Coconut Curry simmer sauce, coconut milks and stock. Add your veggies with salt. Increase the heat to bring the curry to a simmer, then lower the heat to maintain a simmer and cook until the vegetables are crisp-tender, about 10 minutes. Add salt to taste.

Cook the noodles according to the package instructions, drain, rinse with cool water to prevent sticking, and toss with a bit of oil.

To serve, place a nest of noodles in a bowl and top with the veggies and soup, tofu, a good squeeze of lime, and a sprinkling of optional coconut chips. Serve with Tomato Achaar for heat.

Curried Deviled Eggs

6 eggs
3 tablespoons mayonnaise
2 tablespoons Brooklyn Delhi Curry Mustard
1 tablespoon lemon juice
salt to taste
Brooklyn Delhi Guntur Sannam Hot Sauce
chopped chives or parsley

Put the eggs into a medium saucepan and add water to cover by 1 inch. Set the pan over high heat and bring the water to a boil. The moment it comes to a full boil, turn off the heat, cover the pot and set a timer for 10 minutes. Meanwhile, prepare a large bowl of ice water.

When the timer rings, transfer the eggs to the ice water. Once the eggs are cool enough to handle, peel them. If you are having trouble peeling them cleanly (it happens, especially if your eggs are very fresh), place them, one at a time, in a clean jelly jar with about 3 tbsp water, screw on the lid tightly, and shake the jar like mad. The shell should come off much more easily.

Cut each egg in half lengthwise, carefully remove the yolks from the whites, and reserve the whites. Put the yolks into a food processor, add the mayonnaise, the Curry Mustard, the lemon juice, Guntur Sannam Hot Sauce and salt and puree until smooth. (You can instead do this in a bowl with a fork but it won’t be quite as smooth.) Season to taste with a bit of more salt if needed.

Use a small spoon to fill the egg whites with the yolk mixture. Sprinkle with the chives and serve immediately.

Crispy Potatoes with Spicy Yogurt Dip

2 pounds potatoes, red or Yukon
1/2 cup olive oil
Fresh mint and dill, minced
Salt and pepper, to taste
1 cup lebne or thick yogurt
1/3 cup Brooklyn Delhi Curry Mustard
Brooklyn Delhi Guntur Sannam Hot Sauce

Preheat the oven to 400º F and line a baking sheet with foil. Place potatoes in a large pot with cold water and a hearty amount of salt. Bring to a boil over high heat and cook until potatoes are tender, about 10 minutes after the water is boiling. Drain and let the potatoes rest for about 10 minutes to dry and cool slightly.

In a large bowl, add the olive oil. On a cutting board, smash each potato one at a time. Put the potatoes in the bowl with oil, season generously with salt and pepper, then toss together combine. Spread the potatoes and oil out on the prepared sheet pan and roast for at least 30 minutes, or until crispy on both sides.

While the potatoes are roasting, whisk together the lebne and Curry Mustard. Drip on generous amounts of Guntur Sannam Hot Sauce. Sprinkle the yogurt with some of the mint and dill. Once potatoes are fork tender, remove from the oven, sprinkle with the remaining fresh herbs and serve hot!

Mango Chutney, Goat Cheese & Jalapeno Pastries

Brooklyn Delhi Mango Chutney
Puff pastry sheets, unthawed
Goat Cheese
1-2 Jalapeno peppers

Preheat the oven to 400F. Roll out the puff pastry sheets and cut into equal squares. Cut a small amount of the goat cheese and place in the center of the square. Top with a dollop of mango chutney.

Fold the puff pastry in whatever shape you like, top with jalapeños and brush with milk (whole or almond. Put on sheet pans and bake in the oven for 20 mins and serve hot!

Hot and Numbing Stir-Fried Potatoes (with Variations)

FOR THE POTATOES:
2 pounds small yellow new potatoes, scrubbed and rinsed
Kosher salt

FOR THE SPICE BLEND:
2 teaspoons red Sichuan peppercorns
1 star anise pod
1 teaspoon fennel seeds
1 teaspoon white peppercorns or 1/2 teaspoon ground white pepper
2 teaspoons cumin seeds
2 whole dried hot chiles (such as chile de arból or Japonais) or 1 tablespoon red-pepper flakes
1 teaspoon kosher salt, plus more to taste
1 teaspoon granulated sugar
1 teaspoon powdered chicken bouillon (or replace with 1/2 teaspoon salt and 1/4 teaspoon MSG to make the dish vegan)
2 tablespoons toasted sesame seeds

FOR STIR-FRYING:
1/4 cup peanut, rice bran or soybean oil
4 medium garlic cloves, minced
2 scallions, chopped into 1/2-inch pieces

Place potatoes in a large pot and cover with cool water by 2 inches. Season heavily with salt. (The water should taste like very salty seawater once the salt has dissolved.) Place over high heat, bring to a boil and cook until there’s no resistance when a knife or cake tester is poked through the largest potato, about 10 minutes after they come to a boil. Drain potatoes and spread in a single layer on a rimmed baking sheet to air-dry.

While the potatoes cook, make the spice blend: In a small bowl, shake the Sichuan peppercorns and discard any shiny black seeds, twigs or leaf fragments. Add the husks to a dry wok, along with the star anise, fennel seeds, white peppercorns and half the cumin seeds. Toast over medium heat, tossing frequently, until very aromatic, about 2 minutes. Transfer mixture to a small bowl to cool slightly. Return wok to heat and add remaining cumin seeds and the chiles. Toss and stir until very aromatic, about 30 seconds. Transfer to a second small bowl.

When cool, transfer the spice mixture in the first bowl, along with the 2 chiles from the second bowl to an electric spice grinder or a mortar and pestle. Add salt, sugar and chicken bouillon. Grind to a fine powder and return to the empty bowl.

Add the cumin seeds that toasted with the chiles to the spice grinder or the mortar (no need to clean it out) and pound or pulse until very coarsely ground. (There should be large, distinct pieces of cumin seeds.) Add half-ground cumin and the sesame seeds to the rest of the spice mixture and stir to incorporate.

Stir-fry the potatoes: When potatoes are dry, heat 3 tablespoons oil in the wok over high heat until shimmering. Add potatoes and cook, stirring and tossing frequently, until browned in spots, about 4 minutes.

Clear a small space in the center of the wok and add remaining 1 tablespoon oil to it. Immediately add the garlic, scallions and spice mixture to the oil and stir until aromatic, about 15 seconds. Toss everything until the potatoes are thoroughly coated in spices, about 15 seconds. Season to taste with more salt as desired. Transfer to a serving bowl and serve.

Tips:
To stick with more traditional Thanksgiving flavors, flavor the potatoes with garlic and rosemary:

Follow recipe steps above, omitting the spice blend and skipping Steps 2 through 4. As the potatoes boil, finely mince 1/4 cup fresh rosemary leaves. Add the minced rosemary leaves to the wok in Step 6, along with the garlic and scallions, plus 1 teaspoon salt and 1/2 teaspoon black pepper.

For another flavor profile, try the potatoes with blistered cumin and mustard seeds:

Follow recipe steps above, omitting the spice blend and skipping Steps 2 through 4. As the potatoes boil, heat 1/4 cup vegetable or canola oil in a wok over high heat until shimmering. Add 2 teaspoons each cumin seeds and black (or brown) mustard seeds and stir-fry until they sizzle and pop then popping starts to subside. Strain through a fine-mesh strainer set over a small heatproof bowl. Transfer the blistered mustard and cumin seeds to a separate bowl and add 2 teaspoons curry powder and 1 teaspoon kosher salt. This is your spice mixture to be added to the potatoes as directed in Step 6. Use the strained oil to stir-fry in Steps 5 and 6. This version is especially good with a handful of chopped fresh cilantro leaves tossed with the potatoes just before serving.
Thanks

Coconut Katsu Chicken

2 boneless chicken breasts pounded to 1/2 inch thickness
1/4 cup flour
2 eggs beaten
2 cups coconut panko
Oil for frying

Put flour, eggs, and panko in three separate bowls.

Coat each chicken breast with flour, then egg, then panko.

Deep fry in 350 degree oil until golden and internal temperature is at least 165.

Grilled Lemongrass Pork Chops

3 cloves of garlic, coarsely chopped (1 tablespoon)
2 tablespoons of coarsely chopped shallot, or 3 tablespoons of coarsely chopped yellow onion
1/4 cup of coarsely chopped fresh lemongrass (from 2 medium stalks; tough outer layer discarded)
2 tablespoons of light or dark brown sugar
Rounded 1/4 teaspoon of freshly ground black pepper
1 tablespoon plus 1 1/2 teaspoons of canola or other neutrally flavored oil
1 tablespoon plus 1 1/2 teaspoons of fish sauce
1 1/4 teaspoons of soy sauce
1/2 teaspoon of molasses or dark amber honey
4 thin-cut, bone-in pork chops (6 ounces each), about 1/2 inch thick
1/2 cup of nuoc cham dipping sauce (optional; see note)

Combine the garlic, shallot or onion, lemongrass, brown sugar and pepper in a mini food processor; process to a fine texture. Add the canola oil, fish sauce, soy sauce and molasses or honey; process until relatively smooth, to form a wet paste. This is your marinade; transfer to a mixing bowl.

Use paper towels to blot excess moisture from the pork. Add the pork to the marinade, turning to coat well, then cover and marinate at room temperature for 30 minutes. Or, refrigerate for up to 24 hours; let the meat sit out at room temperature for 30 minutes before grilling.

Heat a cast-iron stovetop grill pan over medium-high heat. Remove the chops, discarding any leftover marinade. Do not wipe off the meat.

Add the pork chops to the pan; cook for 5 to 7 minutes, turning frequently, until firm and cooked through. To check doneness, pierce with the tip of a sharp knife; it’s okay if the center is faintly pink. Transfer them to a plate to rest for 5 to 10 minutes.

Serve the chops warm, passing the dipping sauce at the table, if desired.

VARIATION: To make the marinade without a food processor, mince the garlic and shallot, transfer to a large bowl, then mix with 3 tablespoons grated or minced lemongrass (or store-bought lemongrass paste) and the remaining ingredients.

NOTE: To make the dipping sauce, combine 1 tablespoon sugar (or 1 tablespoon plus 1 1/2 teaspoons maple syrup), 1 tablespoon plus 1 1/2 teaspoons fresh lime juice and 1/4 cup warm water in a medium bowl. Taste, and, as needed, add 3/4 teaspoon sugar (or 1 1/2 teaspoons maple syrup) and/or 1 1/2 teaspoons lime juice; dilute with water if you go too far. If there’s an unpleasant tart-bitter edge, add 2 teaspoons of plain rice vinegar to fix the flavor. Add 1 to 2 tablespoons fish sauce, aiming for a bold, forward finish that’s a little gutsy. If you want heat, add 1 thinly sliced Thai or serrano chile, or 1 to 1 1/2 teaspoons chile garlic sauce or sambal oelek; for pungency, add 1 small minced garlic clove. The yield is 1/2 to 2/3 cup.

Gochujang Pork with Orange Slaw

FOR THE PORK CHOPS

4 thin boneless pork chops (about 3 ounces each)
Kosher salt
Freshly ground black pepper
4 tablespoons gochujang, plus more for serving, if desired

FOR THE SLAW

1 lemon
2 tablespoons fresh lime juice
2 tablespoons toasted sesame oil
2 tablespoons low-sodium soy sauce
1 tablespoon dark brown sugar
1/4 teaspoon crushed red pepper flakes (optional)
1/4 teaspoon freshly grated ginger (optional)
2 cups thinly shredded green cabbage (about 1/2 medium head)
1 cup thinly shredded red cabbage (about 1/4 medium head)
1/2 cup roughly chopped parsley leaes
1/2 cup coarsely grated carrots (about 1 large carrot)
1/4 cup sliced scallions (from 1 large scallion), plus more for garnish
2 tablespoons toasted sesame seeds (optional)

Place the oven rack 5 to 6 inches from the broiler and turn on the broiler. Line a large, rimmed baking sheet with foil and lightly grease the foil.

Pat the chops dry and then lightly salt and pepper both sides. Transfer the chops to the baking sheet and place it under the broiler. Cook for about 4 minutes, turning once midway through cooking.

Remove the chops from the oven and brush them liberally with the gochujang on both sides. Return the chops to the broiler and broil for an additional 2 to 3 minutes on one side, watching carefully so the sauce does not burn.

Remove the pork from the oven. Transfer the meat to a cutting board and let rest for 10 minutes before slicing into 1/4-inch thick strips.

While the meat is resting, zest and juice the lemon. In a small bowl, whisk together the lemon juice and zest, lime juice, oil, soy sauce and sugar as well as the crushed red pepper flakes and ginger, if using.

In a large bowl, combine the cabbages, parsley, carrots and scallions.

Add the vinaigrette and sesame seeds, if using, to the slaw and toss until well coated. Taste, and season with salt and pepper, if needed.

Divide the slaw among 4 shallow bowls and top with the sliced pork. Sprinkle with additional scallions, if desired.

Korean Corn Cheese

1 (15-ounce) can corn kernels, drained
1/4 cup finely chopped red bell pepper
3 tablespoons mayonnaise
1 teaspoon granulated sugar
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 tablespoon unsalted butter
3/4 to 1 cup shredded mozzarella cheese (see Tip)
1 scallion, thinly sliced

Heat your broiler. In a medium bowl, combine corn, bell pepper, mayonnaise, sugar, salt and pepper.
In an 8-inch cast-iron or ovenproof skillet, melt the butter over high. Add the corn mixture and sauté just until warmed, 2 to 3 minutes.

Spread the mixture evenly into a single layer, then cover with cheese.
Set the skillet on the rack nearest the broiler and cook until the cheese is golden brown in spots, about 3 to 4 minutes. (Keep a close eye on it, as oven temperatures may vary.)
Sprinkle with the scallions and enjoy while it’s hot and cheesy!

Tip: For extra flavor, blend mozzarella with another mild, melty cheese like Muenster. Readers also suggested a cheddar mix.

Readers also suggest adding shredded chicken.

Homemade Rice Noodles

1 1/4cups rice flour
2 tablespoons tapioca starch (or cornstarch)
1/2 teaspoon salt
1 1/4 cups water
1 teaspoon vegetable oil (plus more for brushing)

Add the rice flour, tapioca starch (or cornstarch), salt and water to a mixing bowl. Mix and dissolve everything together well. Add 1 teaspoon of oil, and strain the liquid through a fine-mesh strainer into another bowl. Cover the liquid and let rest for 30 minutes.

While the mixture is resting, fill your wok (make sure that your flat-bottomed pan fits comfortably inside first!) with water. If you don’t have a wok, use a large, deep cooking vessel with a wide opening and a lid. Bring the water to a boil. (You might need to add more water throughout the cooking process. The goal is to have the pan float on top of the boiling water.)
Brush a light coating of oil on the bottom of the flat-bottom pan, put the pan on top of the boiling water, and add a 1/4 cup of the rice liquid to the pan. Tilt it a little so the rice liquid covers the bottom of the pan.

Now, cover with the pot/wok lid and cook on high heat for 5 minutes. If the flat bottom pan you use has a thicker bottom, e.g., Pyrex, increase the cooking time to 7 or 8 minutes. While it’s cooking, brush the second pan lightly with oil.

After 5 minutes, remove the lid, take out the 1st pan, and set aside. Put the 2nd pan on top of the water in the wok, add a 1/4 cup of the rice mixture. Tilt it a little so the rice liquid evenly covers the bottom, cover, and let cook.

While it’s cooking, attend to the first pan. We’re going to lift the noodle sheet out and place it onto a cutting board. Brush the cutting board with a thin layer of oil to prevent sticking. Then, use a rubber spatula to loosen all sides of the sheet of noodle, and slowly lift it up and off the pan. Lay it flat on your cutting board. By now, your second pan is probably ready. Remember to brush the first layer with a thin layer of oil before layering the second sheet on top to prevent sticking.
Now brush the bottom of the 1st pan with some oil and get ready to make your 3rd batch. Repeat the above steps until all of the noodle batter is gone. Once all of the noodle sheets are made, I cut the noodle sheets into 1/3-inch wide pieces, but feel free to cut them in whatever sizes and shapes you like. I then toss the noodles, loosening each layer to separate them. Now the rice noodles are ready to be used!

You can store these noodles in the refrigerator for a day or two. They might harden slightly, but they should bounce back nicely once heated. Enjoy your homemade noodles!

Nam Prik Ong (Pork, Tomato, and Chile Dip)

For the Paste:
10 to 15 dried spur chiles (15g) (see note)
2 plum tomatoes (about 100g)
1 disc (15g) tua nao (optional, see note)
1 stalk lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced into rounds (about 10g sliced lemongrass)
10 small garlic cloves (30g)
5 small shallots (80g)
2 teaspoons (20g) Thai shrimp paste

For the Seasoning Sauce:
1/2 cup (120ml) water
2 tablespoons (30ml) fish sauce
1 tablespoon (15g) Thai fermented soybean paste
2 teaspoons (10ml) Thai thin soy sauce or light soy sauce
Pinch sugar

For the Pork:
1/4 cup (60ml) vegetable oil
1 pound (450g) ground pork
8 ounces (1 1/2 cups; 225g) cherry tomatoes

For Serving:
Assorted raw vegetables such as cucumbers, green cabbage, lettuce, Thai eggplant, long beans, and more, cut for dipping
Assorted steamed or blanched vegetables such as winter squash, okra, and more, cut for dipping (optional)
Hard-boiled eggs, halved (optional)
Unflavored pork rinds (optional)
Cooked jasmine or sticky rice

For the Paste: Place spur chiles in a dry wok or carbon steel or cast iron skillet, and toast over medium-low heat, turning occasionally, until chiles are fragrant and turn a deeper shade of dark red, 4 to 5 minutes. Remove from heat and transfer chiles to a plate to cool slightly; wipe out wok or skillet and return to stovetop. Once cool enough to handle, remove stems from chiles and transfer to a granite mortar and pestle; set plate and mortar and pestle aside.

Meanwhile, place plum tomatoes in now-empty wok or skillet, and cook over medium-high heat, turning occasionally, until charred all over, about 5 minutes. Transfer tomatoes to now-empty plate and set aside to cool.

If using tua nao, use tongs to grab disc and hold about 2 inches above low flame on a gas burner. Flip disc every 5 seconds until tua nao is toasted to a hazelnut brown color, with little leopard spots all over on both sides, 2 to 3 minutes. Transfer tua nao to plate with tomatoes to cool; set aside.

Pound chiles in mortar and pestle to a coarse powder, 3 to 5 minutes. Add lemongrass and pound fine, 3 to 5 minutes. Add garlic and shallots and pound to a coarse paste with a few large pieces remaining, 3 to 5 minutes. Add shrimp paste and tua nao (if using) and pound until well-incorporated. Add charred plum tomatoes and gently pound until broken down and incorporated into paste, about 2 minutes. Transfer paste to a small bowl and set aside.

For the Seasoning Sauce: In a small bowl, stir together water, fish sauce, soybean paste, soy sauce, and sugar until well-combined and sugar is dissolved. Set aside.

For the Pork: In a wok or 3-quart saucier, heat oil over medium-high heat until shimmering. Add the chile-tomato paste and cook, stirring frequently, until paste is aromatic and turns dark red, about 3 minutes. Add the pork, stir to combine, and cook, using a wok spatula or wooden spoon to break meat up and scrape up any bits that stick to the bottom of the pan, until cooked through, about 4 minutes.

Add cherry tomatoes, stir to combine, and continue to cook until tomatoes begin to burst, 3 to 5 minutes. You can coax the tomatoes into bursting by pressing down on them with a wok spatula or wooden spoon, and you can decide whether to lightly crush all of them or leave some whole for juicy pops of tomato flavor in the finished dip. Stir in seasoning sauce and bring to a boil over high heat. Cook, stirring frequently, until liquid is reduced to a saucy consistency and oil begins to separate from emulsion, about 8 minutes. Remove from heat and allow to cool to room temperature, at which point nam prik ong can be served or refrigerated in an airtight container for up to 1 week, or frozen for up to 1 month.

For Serving: Transfer nam prik ong to a serving bowl and serve with assorted raw and steamed vegetables, hard-boiled eggs (if using), pork rinds (if using), and rice.

Crispy Kung Pao Cauliflower

For the Baked Crispy Cauliflower
5 tbsp corn starch or other starch
6 tbsp bread crumbs use gluten-free crumbs to make gf
5 tbsp or more water
1/2 tsp (0.5 tsp) cayenne use a 1/3 tsp for less heat
2 tsp soy sauce
1/4 tsp (0.25 tsp) salt
1/4 tsp (0.25 tsp) roasted sesame oil
1 tsp oil
1 medium head of cauliflower chopped into florets

For the Kung Pao sauce:
1 tsp oil
8 to 10 (8 to 10 ) dried red chilies chinese red chilies, or arbol or cayenne, or use california red for less heat
1/2 tsp (0.5 tsp) coarsely crushed sichuan peppercorns or use a mix of coarsely crushed black pepper and red pepper flakes
2 to 3 tbsp chopped cashews or peanuts
4 to 5 cloves of garlic minced
1 inch ginger minced
2 tbsp scallions chopped

Sauce mix
2.5 tbsp low sodium soy sauce/tamari use certified gluten-free sauce to make gf
1.5 to 2 tbsp (1.5 to 1 tbsp) rice vinegar
1 tsp chinese rice wine optional
1 tbsp sugar
1/4 cup (63 ml) + 2 tbsp water use 1/2 cup for more sauce
1 tsp cornstarch

Chop up the cauliflower and keep aside. Preheat the oven to 425 degrees F / 220ºc. Mix the cornstarch breadcrumbs, and the rest of the ingredients to make a batter. Let the batter sit for 10 seconds to thicken if it isn’t thick. The cornstarch continues to thicken the batter, so as soon as it is a good not too watery consistency, start dipping the cauliflower in the batter, tap to drop excess and place on parchment lined baking sheet. If the batter thickens too much while working, add a tsp or more water and mix in and continue.

Bake for 30 minutes or longer until the florets are cooked through. Check with a toothpick/knife
Meanwhile make the sauce. Heat oil in a skillet over medium high heat. Add the red chilies and peppercorns and cook until the red chilies are fragrant, but not overly brown, or someone starts sneezing. (For more heat, break some of the chilies into half and add to the skillet.)

Add the nuts and mix for a few seconds. Add the ginger, garlic, reduce heat to medium low and continue to cook until the garlic is golden. 4 to 5 minutes. Stir occasionally.

Add in the scallions, and 2 to 3 tbsp finely chopped green peppers or other veggies if using and mix in. Increase heat to medium. Cook for a minute.

Mix the sauce ingredients in a bowl and add to the skillet. Continue to cook until the sauce comes to a boil and thickens slightly. 2 mins. Carefully taste and adjust salt, sweet and spice. If the sauce is not hot enough, break a few of the chilies open or add in red pepper flakes to taste and mix in.
Arrange the baked cauliflower in a shallow bowl in one layer. When ready to serve, Drizzle the sauce over each floret. Serve.

To store, store the baked cauliflower and sauce separately. Heat the sauce, pour over the florets. To serve with rice/cooked grains, double the sauce mix and bring to a boil to thicken, toss in the cauliflower and serve immediately over rice.

Golden Turmeric Roasted Cauliflower

1 medium head of cauliflower, chopped into small florets
3 tsp oil
1 tsp lemon juice or lime juice
1 tsp turmeric
1 tsp garam masala or use curry powder of choice
1/2 tsp salt
1 tsp garlic powder
1/4 tsp onion powder
1/2 tsp cayenne or use 1 tsp sweet paprika + pinches of cayenne to taste
a good dash of black pepper
pinches of cinnamon and clove powder, optional
1.5 to 2 tbsp panko breadcrumbs
raita, chutney or lemon to serve

Slice the cauliflower into florets and add to a large bowl. Drizzle oil and lemon juice. Mix and rub the oil and lemon juice into the florets.

Mix the spices and breadcrumbs in a bowl. Sprinkle all over the cauliflower and toss well to coat.
Spread on parchment lined baking sheet or large dish and spray oil on the florets.

Bake at 425 degrees F (220 deg C) for 20 minutes, then reduce heat to 400 degrees F. Turn the sheet around or move the cauliflower around a bit and bake for another 10 to 15 minutes.

Serve with raita.

Sticky Sesame Cauliflower

Sesame Soy Sauce:
2 tsp. sesame oil
2 tsp fresh grated ginger
2 cloves of garlic , minced
1/4 cup tamari or soy sauce
1/3 cup maple syrup
1.5 tbsp rice vinegar
1 tsp sriracha
2 tsp cornstarch or 1.5 tsp tapioca starch
1/4 cup (59.15 ml) cold water

Cauliflower:
1/2 cup rice flour
3 tbsp tapioca or corn starch.
1/2 teaspoon garlic powder
1/4 teaspoon salt
dash of black pepper and cayenne
1/2 cup (118.29 ml) water
2 tsp sesame oil
1 (265 g) small head of cauliflower, chopped into equal size florets

Garnish: sesame seeds and scallions

Sticky Sesame Sauce: Heat a skillet over medium heat. Add sesame oil, garlic and ginger. Cook the garlic ginger for a minute. Add the soy sauce, rice vinegar, maple and bring to boil. Mix cornstarch in the water and add this cornstarch slurry and bring to a boil to thicken, Take off heat.

Cauliflower: Preheat the oven to 425 deg F ( 220 C). Line a baking sheet or dish with parchment. In a large bowl add the dry ingredients for the batter and whisk well. Add the wet ingredients and min until smooth.

Add the cauliflower and mix to coat. This batter keeps thickening as it sits, so mix and toss quickly.

Transfer to the the lined baking sheet. and bake for 30 mins. Make the sticky sauce in the meanwhile if you havent yet.

Once baked, you can do one of the following:

1. Brush the sauce over the cauliflower florets and bake for additional 10 to 15 mins (time depends on how crisp and sticky you want the sauce)

2. Wait for a few mins then transfer the florets to the sauce. Mix gently to coat. Serve immediately or transfer to the baking sheet to bake for 10 to 15 mins.

Sprinkle black and white sesame seeds and chopped scallions and serve as is, or over rice or in lettuce wraps.

Note: you can substitute tofu for some of the cauliflower.