Preparation

The twice-cooked method—borrowed from Sichuan pork belly preparations—works miracles on cauliflower. The first cook steams it tender, the second shatters the exterior into a deeply browned crust. The XO sauce here is unorthodox, built around fermented black garlic instead of traditional scallops.

Preparation

1. Steam cauliflower florets for 5 minutes until just tender but not mushy. Spread on a towel and let cool and dry for 10 minutes.
2. Toss dried cauliflower with 2 tablespoons oil and cornstarch until evenly coated. Air fry at 400°F (200°C) for 15 minutes, shaking basket every 5 minutes, until deeply golden and crispy at edges.
3. While cauliflower cooks, make the XO sauce: heat remaining tablespoon oil in a small pan over medium heat. Add minced shallots and cook until softened, 2 minutes.
4. Add black garlic, dried shrimp, crushed chiles, and gochugaru. Cook, stirring constantly, for 3-4 minutes until fragrant.
5. Add Shaoxing wine, soy sauce, and sugar. Cook until mixture becomes jammy and oil separates, about 3 minutes. Remove from heat.
6. Toss hot cauliflower with black garlic XO sauce and garnish with crispy shallots.

Each floret is a study in contrasts: crackling exterior giving way to fluffy interior, coated in a sauce that's simultaneously funky, spicy, sweet, and oceanic. This is cauliflower that carnivores respect.