I sometimes like to cook something unexpected/newish for my daughter when she visits for dinner and an hour of So You Think You Can Dance. For ideas this week I went searching through the stack of menus kept from 18 months of weekly dinners at my mother’s house some years ago and found a recipe similar to this.
Cauliflower is so versatile and one way that I prefer it is lightly browned in a hot pan with a little oil, sometimes with mustard seeds or cumin seeds. I left out the seeds this time, but spent 45 minutes slowly caramelizing an onion and red bell pepper, then adding thin slices of BBQ pork. The go-along was a mix of sriracha, sesame oil, soy sauce, fresh lime juice and some Trader Joe’s Masala Simmering Sauce, served with rice noodles and my mango-ginger chutney*, the latter at my daughter’s suggestion. (Mmm, she was right.)
My recipe for Mango Ginger Chutney is here: https://mschefinseattle.com/2015/11/05/making-mango-ginger-chutney-great-again/