Last week, I realized my Dad didn’t know how to use the oven. In all of our virtual cooking lessons (here and here and here) we make something quick and easy on the stove. My Dad has been doing so well that I decided it was time to graduate to the oven.
This spicy cauliflower fits all the made-for-Dad requirements: it’s easy, quick, and flavourful. Once you cut the cauliflower (this was a task my Dad described as “impossible”) you whisk together a sauce and you’re pretty much done. I added tofu but my Dad was not about this. You can eat this as a meal with some rice, or if you’re more like my Dad, as a side dish!
Makes 4 services
1 head cauliflower, chopped into florets
1 block firm tofu
salt and pepper
2 tbsp soy sauce
2 tbsp hoisin
2 tbsp red wine vinegar
1 tbsp sesame oil
2 tsp brown sugar
2 tsp cornstarch
2 cloves garlic, minced
2 tsp grated ginger
2-3 thai green chilis, minced
1/3 cup peanuts, chopped
rice, for serving
Preheat oven to 425. Line 2 baking sheets with parchment paper. Toss cauliflower florets in olive oil and spread out on baking sheet. Season with salt and pepper.
Press the tofu and cut into cubes. Put the tofu on the other baking sheet, toss in some oil, and season with salt and pepper.
Roast cauliflower and tofu 15 minutes.
Meanwhile, whisk together soy sauce, hoisin, sesame oil, sugar, cornstarch, garlic, ginger, and chilis. Make sure you get all the lumps out of the cornstarch.
Take the cauliflower and tofu cubes out of oven and pour the sauce over each. Toss and return to the oven. Roast another 15 minutes, tossing every 5 minutes or so to make sure the sauce doesn’t burn.