Ingredients:
1 medium Romanesco, cut into large florets
1 teaspoon peanut oil
¼ cup finely chopped onion
1 clove garlic, finely chopped
¼ cup coconut milk
½ teaspoon freshly grated ginger
2 tablespoons chili sauce
1 teaspoon Asian fish sauce
½-1 teaspoon red Thai chili paste
Directions:
1. In a large pot of boiling water, cook the Romanesco until tender-crisp, 5 minutes. Drain in a colander then plunge into a bath of ice water until cooled. Drain very well.
2. In a medium skillet, heat the oil over medium-high heat. Add the onion and sauté 6 minutes. Add the garlic and sauté until the onion is lightly browned, about 1 minute. Add the coconut milk. When it boils, reduce heat to medium. Stir in the ginger, chili sauce, fish sauce, and chili paste.
3. Add the cauliflower and sauté until heated through, 2-3 minutes. Let the cauliflower sit briefly to serve warm, not hot.
Serves 4