Ingredients
1 head purple cauliflower
1 organic red bell pepper
1 bunch organic spring onions
5 cloves fresh organic garlic
1 large finger fresh ginger
1/4 tsp dried red pepper
1/3 cup olive oil
2 Tbs toasted sesame oil
1 tsp salt
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Long carving blade — thin slices of roast, turkey, ham
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Long carving blade — thin slices of roast, turkey, ham
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Cut the cauliflower into small flowerets and slices. Remove the seeds and slice the red bell pepper lengthwise; cut each slice in half. Slice the white part of the onion diagonally and discard the green parts. Chop the garlic and mince the ginger. Put the olive oil, toasted sesame oil and the salt in a zip lock plastic bag and mix. Add all the vegetables, garlic and ginger; mix very well. Make sure that all the vegetables are coated in oil; add some oil if necessary. Line a cookie sheet with tin foil. Very lightly sprinkle the dried red pepper on the bottom of the pan. Spread the vegetables evenly in one layer. Broil for 20 or 25 minutes.