Dinner tonight was Sichuan-ish flowering cauliflower, pan-roasted chicken thighs, and yum soon sen-inspired glass noodle salad repurposing the remainder of the cabbage slaw.
The cauliflower was fantastic for no work — I bought a chinese bbq spice blend a few weeks ago, and used some of it for seasoning, along with garlic. Perfect balance of Sichuan pepper, cumin, white pepper, and other stuff.
The glass noodle salad was inspired by @Phoenikia and @shrinkrap’s meals yesterday.
