Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4, about 1 1/2 cups per portion
6 cups fresh cauliflower florets
2 tablespoons toasted sesame oil
1 teaspoon kosher salt
1/4 cup Holland House Sherry Cooking Wine
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon white vinegar
2 teaspoons cornstarch
2 tablespoons vegetable oil
1 small fresh yellow onion, finely chopped
1 tablespoon minced fresh garlic
1 tablespoon Korean-style chili flakes
1/4 cup chopped fresh green onions
1 tablespoon toasted sesame seeds
Heat oven to 400 F.
In large bowl, toss cauliflower, sesame oil and salt until well coated. Arrange on nonstick baking sheet. Bake 10-12 minutes, or until golden brown and tender.
In small bowl, whisk cooking wine, honey, soy sauce, vinegar and cornstarch until well blended; set aside.
In large, nonstick skillet, heat vegetable oil over medium-high heat. Add yellow onions and garlic; cook 2-3 minutes, or until golden brown, stirring frequently. Remove from heat. Stir in chili flakes and wine mixture.
Return pan to stove and adjust to medium heat. Bring to simmer, stirring constantly. Continue cooking and stirring 1-2 minutes, or until thickened. Add cooked cauliflower; stir gently to coat.
Transfer cauliflower to serving dish. Top with green onions and sesame seeds.
Tips: The sauce mixture can also be used on chicken wings or grilled pork chops. In place of Korean-style chili flakes, use 1 teaspoon regular crushed red pepper flakes or 1 tablespoon Aleppo pepper.