In large, nonstick skillet, heat vegetable oil over medium-high heat. Add yellow onions and garlic; cook 2-3 minutes or until golden brown, stirring frequently. Remove from heat. Stir in chili flakes and wine mixture.
Return pan to stove and adjust to medium heat. Bring to simmer, stirring constantly. Continue cooking and stirring 1-2 minutes or until thickened. Add cooked cauliflower; stir gently to coat.
Transfer cauliflower to serving dish. Top with green onions and sesame seeds.
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Bold Boost #7: Add 2 Tbsp of Holland House® White with Lemon Cooking Wine to your fish before grilling to get a flavorful finish.
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