1 head of cauliflower, cut into florets
4 tablespoons vegetable oil, divided
Salt and pepper
6 slices fresh ginger
1 small onion, thinly sliced
5 cloves garlic, sliced
2 scallions, cut into 2-inch lengths
1/2 teaspoon crushed red pepper flakes (optional)
1 teaspoon toasted sesame oil
2 tablespoons Shaoxing rice wine or dry sherry
1 1/2 tablespoons soy sauce
1/4 teaspoon sugar
Step 1: Preheat oven to 450°F. On a parchment-lined baking sheet, spread out the cauliflower in a single layer and toss with 2 tablespoons oil.
Step 2: Season with salt and pepper, and roast until crisp and golden, about 30 minutes. Stir the cauliflower halfway through baking.
Step 3: Heat 2 tablespoons of oil in your wok over medium-high heat. Add the ginger and cook for 2 minutes until caramelized. Add the onion and garlic, and cook for another 2 minutes, making sure they don't burn.
Step 4: Turn up the heat to high, and add the cauliflower and scallions.
Step 5: Cook for 30 seconds and then add the crushed red pepper flakes (if using), sesame oil, Shaoxing rice wine or sherry, soy sauce, and sugar.
Step 6: Toss everything together, stir-frying for about 1 minute, and serve with steamed rice.