To prepare a spicy recipe of cauliflower at Sichuan, cook the cauliflower with a little salt in a fourth cup of water. It should be bleached so that it is cooked but stay still. Drain and book the bleached water.
Heat the oil in a pan. Add onions, spring onions (keep aside the small spring onions vegetables), garlic, ginger, green chillies and a little salt. Brown for a minute.
Add the cauliflower and gently mix with low flame.
Mix the flow of corn in about two tablespoons of water (use the water that was used to cook the cauliflower if remained) and add to the pan.
Now add Sichuan red chili pepper sauce, soy and vinegar sauce. Mix well.
Check the consistency of the sauce and adjust with the water, if desired. Turn off the gas stove.
Transfer the plate to a serving bowl and garnish with chopped spring vegetables and roasted sesame seeds.
The spicy recipe of cauliflower Sichuan must be served hot with Chinese fried rice or noodles.
