Faux-PokPok Cauliflower

Andrea_Feldman_46226 · 2015-02-20T23:52:02+00:00

'm always loath to share stuff here 'cause my dishes lack finesse. But tonight I tossed cauliflower in fish sauce, broad bean chili paste & a little oil. Roasted it to a crispy golden brown, tossed with peanuts crisped up with chinkiang vinegar & togarashi. Chopped scallions on top. Easy & yummy!

Andrea_Feldman_46226

'm always loath to share stuff here 'cause my dishes lack finesse. But tonight I tossed cauliflower in fish sauce, broad bean chili paste & a little oil. Roasted it to a crispy golden brown, tossed with peanuts crisped up with chinkiang vinegar & togarashi. Chopped scallions on top. Easy & yummy!

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Comments

tshewman

Fantastic! Please post more stuff! I think many of us feel the same way (I hate my plating) but as I post more, interesting enough, I learn more. I get comments, questions and look more at what others do so get inspired more. So, in the end, does it matter if inside you think it lacks finesse? We're our own worst critics. Join the clown club. :-) I think I'm president. ;-)

Johan_Edstrom_5586

Post more! This looks great!

Angela_149238

Brand new to site, first post, bear with me! Sounds Amazing! I'm a new foodie to more adventurous spices. Do you mind explaining togarashi, proper use and where I find that, chinkiage vinigar and broad bean chili paste? Is this a side dish only? If I add a simple rice or noodle dish is it a family meal? Thanks!!!!

bkeene12

Togarashi

Put it on anything you like spicy. Its VERY good stuff.

Andrea_Feldman_46226

Hi Angela! And welcome. Togarashi is a beautiful red pepper —I use it liberally, and not just for Asian dishes. I had this dish as a side, but there’s no reason you couldn't turn it into a main with the addition of a meat protein and/or noodles or rice.

Andrea_Feldman_46226

Clown Club junior member, reporting for duty!

Thanks for the vote of confidence—I will try my best to post more often!