Roasted cauliflower 郫县豆瓣酱汁烤花菜
Roasted cauliflower 郫县豆瓣酱汁烤花菜

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, roasted cauliflower 郫县豆瓣酱汁烤花菜. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Roasted cauliflower 郫县豆瓣酱汁烤花菜 is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Roasted cauliflower 郫县豆瓣酱汁烤花菜 is something that I have loved my whole life.

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To get started with this recipe, we must first prepare a few components. You can cook roasted cauliflower 郫县豆瓣酱汁烤花菜 using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Roasted cauliflower 郫县豆瓣酱汁烤花菜:
  1. Get 1 large head cauliflower
  2. Take 1 Tsp capers
  3. Take 5 dried chili pepper (optional)
  4. Make ready 1 Tsp Pixian fermented broad bean paste
  5. Prepare 1 Tsp tamari sauce
  6. Prepare 1 tsp sugar
  7. Prepare 2 Tsp Olive oil
  8. Take 2 clove garlic
  9. Take 1/4 cup chopped cilantro
  10. Get 1/4 cup pork fat bits after fat being rendered (optional)
Steps to make Roasted cauliflower 郫县豆瓣酱汁烤花菜:
  1. Break cauliflower into small bite size flower. Rinse and stain.
  2. Roast the cauliflower in an oven at 370F for 1 hour. Stir it at 30 minutes time point.
  3. Once cauliflower is done roasting. Remove your baking pan from your oven and set aside.
  4. Heat up Olive oil in a large cast iron wok. Sauté capers, garlic, dried chilli pepper and Pixian fermented broad bean paste for about one minute. Dump all cauliflower into the hot wok, stir to coat cauliflower well with sauce.

So that is going to wrap it up with this exceptional food roasted cauliflower 郫县豆瓣酱汁烤花菜 recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!