During the pandemic, we have tried creative combinations. We made a Hokkien (Chinese) main course, so we tried to add an Asian note (sesame oil) to the side dish. Here, we preheated the oven to 425. We oven-roasted cauliflower florets (tossed in olive oil and a little black pepper) for about 20 mins, turning over midway. Then we plated the roasted cauliflower, sprinkled leaves from one sprig thyme and a ¼ tsp kosher salt, and drizzled with ½ tsp toasted sesame oil. We served this with Hakka soy-braised chicken: https://piglettedc.tumblr.com/post/116249765491/hakka-soy-glazed-black-pepper-chicken-four. (May 2020)
Cooking Adventures 