Sweet and Spicy Cauliflower

A few days ago, I spied this recipe and, despite my ketchup concerns, was quite charmed. I wanted to make it, but not to batter it, and not to fry it. I did that, basically. And it was good.

1 head cauliflower
1/2 cup ketchup (a not-cornsyrup kind. and I promise the final dish won't taste like ketchup)
2 tablespoons soy sauce
2 tablespoons real maple syrup
2 tablespoons water
1 teaspoon lemon juice
two teaspoons sweet paprika
several good twists freshly ground black pepper
1 tablespoon neutral oil
1/2 large onion, finely chopped
1 jalapeño, seeded and finely chopped
3-4 cloves garlic, finely chopped
1 tablespoon finely chopped fresh ginger
cilantro for garnish

Steam the cauliflower until just, almost cooked. Then, plunge it in cold water to stop the cooking.

Whisk together the ketchup, soy sauce, maple syrup, water, lemon juice, paprika, and pepper. For a spicier sauce, add a teaspoon or more red pepper flakes. Set aside.

In a wok or large saute pan over a medium flame, heat the oil. Add the onion and jalapeño and cook until just beginning to soften (about two minutes). Add the garlic and ginger and continue cooking for another minute.

Pour the sauce into the pan with the vegetables and cook for a minute or so more, stirring to combine. Drain the cauliflower, then add it to the sauce, stir to coat, and cook until heated through.

Garnish with cilantro. Serve over rice.

Serves 3-4.