I love cauliflower in all its forms. Raw, pureed, fried, you name it (ok maybe not boiled..!). And in this recipe, baked whole in the oven, there is really something majestic about it.
Cauliflower, 1 medium sized head, trimmed of outer leaves, and shaped to the base so that it stands upright.
and rub it well, using your hands, with:
Olive Oil, 2 tbsp at least
Sichuan Peppercorns, 2 tbsp, crushed
Place on a tray in a preheated oven at 200 degrees Celsius for about 90 minutes until you can push a knife through the stem with no resistance.
While cauliflower is cooking, in a bowl whisk together to a smooth paste taking care to break down any lumps:
Cornflour, 2 tsp
Soy Sauce, 2 tbsp
Hoisin Sauce, 2 tbsp
Rice Vinegar, 2 tbsp
Spring onion, 2 pcs, thinly cut
In a pan briefly saute:
Ginger, 1 tbsp, grated
Garlic, 1 tbsp, minced
and add the to the sauce. When the cauliflower is cooked, pour half the sauce over it and return it to the oven for 15 minutes to caramelise some of the sauce on to it. Take it out of the oven and pour the remaining sauce over it. Sprinkle with:
Red chilli, finely cut
and serve slightly warm or at room T.