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Five-Spice Roasted Cauliflower
Persian German Heirlooms
This is a tribute to my mother in law Victoria, a true masterchef and my mother Helga, comfort food specialist. Included are all the recipes they prepared, some original recipes from professional chefs, my own creations/favorites, and several entries on knowledge I collected over the years about health/nutrition/medical conditions/home remedies. You will find answers to every common health issue browsing through my collection.
Ingredients
  • Cauliflower          1
  • Five Spice
  • Oil
  • subheading: Dry Spice Mix:
  • Salt                             ½ tsp
  • Sugar                         1 tsp
  • White Pepper           ⅛ tsp
  • Five Spice Powder   ¼ tsp
  • Chili "dry pod"          1 small  "remove seeds"
  • Garlic "chopped"      8 cloves
  • Soy Sauce                  2 tsp
  • Green Onion             equal to garlic amount  "chopped"
Steps
  1. Cut Cauliflower into even florettes
  2. drizzle with oil + shake until all florettes are nicely covered
  3. spread over baking sheet
  4. bake in pre-heated oven at 450° on middle rack
  5. subheading: while cauliflower is rosting:
  6. get spices/ingredients ready
  7. after about 10 min, check the caulifower + rotate pieces to avoid burned surfaces
  8. roast another 5 min
  9. fry garlic in quite a bit of oil until golden (not too long) + remove from oil
  10. pour out access oil + toast chilis in remaining oil (just a few seconds until softened)
  11. then add roasted cauliflower + dry seasoning + soy sauce + roasted garlic + green onions
 

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