Roasted Cauliflower with Pork and Black bean sauce

Cauliflower is kind of a blah vegetable but roasting it keeps its flavor and gives a nice texture. Cauliflower better a little underdone than over done

1 small head of cauliflower, stemmed and broken into flowerets
½ pound ground pork
3-4 garlic cloves, chopped
1 tsp fermented Chinese black beans, rinsed and chopped
1 TBS corn starch dissolved in ½ cup chicken broth
Red pepper flakes
Oil

Preheat oven to 450 degrees.
In oven proof pan, swill oil, add flowerets and stir to coat with oil.
Place in oven and roast 20- 30 minutes, turning every 5 minutes, until cauliflower begins to browns and become tender. When cauliflower is done, remove from oven.
While Cauliflower is roasting, heat oil in skillet and brown pork well, breaking up into small pieces. You want pork to be well browned and crunchy. Drain, leaving fat in pan and set aside.
When Cauliflower is out of oven, Heat oil in pan and add garlic, black beans and red pepper flakes. Stir for one minute.
Add corn starch mix and stir as it thickens. Add Cauliflower and pork to pan to warm and coat.

Serve with rice.
Serve with Asian chili garlic sauce like Sambal

2-4 servings

30-40 minutes