1podCalifornia Chili de-seed, cut into small pieces, and rinse
1/2cupgreen onioncut 1/4" long
Instructions
Preheat Baking Sheet Place 13”x18”x1” baking sheet in oven, set temperature to 425°F.
Marinate Cauliflower Whisk olive oil and soy sauce until completely incorporated. Drizzle over cauliflower, toss gently until evenly coated.
Prepare SpiceMix In a small bowl mix Cambodian Seven Spice, sugar and salt. Set aside
Roast Cauliflower When oven temperature reaches 425°F remove the baking sheet and pour the cauliflower mixture on the hot baking sheet. Spread into a single layer. Roast for about 10 minutes until cauliflower touching the baking sheet are brown. Stir and roast for additional 5 more minutes. Remove from oven and set aside.
Roast Garlic and Chili In a large wok over medium high heat add oil, garlic and California chili. Stir continuously until garlic turns golden and crunchy. Reserve some roasted garlic and chili for garnish.
Final Step Add roasted cauliflower into the wok, mix well. Turn off the heat, add green onion (reserve some for garnish), mix well. Sprinkle with the spice mix, and toss until the cauliflower is coated evenly with spice.
Notes
Garnish with green onion, and roasted garlic and California chili. Serve with steam rice as vegan main course, or served as side dish with Chinese sausage.* Substitutions: