Well, it is Winter, but one of the things I’ve liked best about Northern California is access to local fresh produce throughout the year (and not sweating in the summer). Unfortunately, since I’ve banned myself from buying any groceries for a month I’ll have to live like a pioneer family who forgot to do all their canning and who’s root cellar burned in a horrible fire. In my case, this means I will use whatever survived the confines of my refrigerator after 10 days of neglect, preceded by the usual avoiding buying too much produce because I knew I’d be gone for some time.
So, day 1 of project buy nothing involves using up the vegetables that are almost rotten, in this case a blackening cauliflower remnant. I also had a giant sesame bread from Happy Golden Bowl, which I had intended to bring back to my family to add a Sichuan touch to our traditional Chinese take-out Christmas Eve dinner, but my usual poor planning interfered.
I decided to do a Sichuan style sauce with the eggplant to serve on the bread with added peanuts for protein and because I’ve had a bag of unroasted peanuts sitting around forever. Add some cleaned up remnants of the cilantro and scallions that are about to go off and a decent meal is made.
- 1/3 head cauliflower
- 1/3 cup peanuts
- 1 shallot
- 2 cayenne peppers
- 2 cloves garlic, pressed
- garlic oil
- sichuan peppercorn oil
- 1 t soy sauce
- 1 scant T soaked fermented black beans
- 1 T Shaoxing wine
- 3 T chicken stock
Heat garlic oil (or just oil) over medium high heat. If peanuts aren’t roasted, add to pan and cook until they start to color. Chop cauliflower finely. Add cauliflower, peppers, fermented black beans, and shallot to pan and fry until the cauliflower browns, then add crushed garlic. Fry until fragrant and add soy, wine, and stock. Cook until mostly evaporated, but some sauce remains. Toast sesame bread and serve over the top.
Pretty good for the bottom of the crisper.