Cauliflower Spare Ribs

Preheat oven to 425°F. In a small saucepan, combine the black rice, 1¼ cups water, and a pinch of salt. Bring rice to a boil, reduce heat to low, cover, and cook until rice is tender, about 30 to 35 minutes.

Mince the garlic. Peel and mince the ginger. Rinse and dry the scallion and mustard greens. Thinly slice the scallion. Remove tough stems from the mustard greens, discard stems, and chop the leaves. Rinse and dry the cauliflower. Cut into medium sized florets. Transfer to a baking sheet, toss with 1 tbsp vegetable oil, salt, and pepper and bake for 20 to 25 minutes, until caramelized and tender.

In another small saucepan, combine the ketchup, sweet soy, rice wine vinegar, sriracha, and Chinese five-spice. Place over a medium-low heat to bring to a slow simmer. In a small bowl, whisk the cornstarch with ½ cup cold water, and then whisk into the BBQ sauce. Bring sauce to a boil and cook, stirring occasionally, until it becomes a thick glaze, about 5 to 6 minutes.

Once the cauliflower is cooked, remove from the oven and slather with ¾ of the BBQ sauce. Sprinkle with hemp seeds and return to the oven until seeds are toasted, about 5 more minutes.

Place a large nonstick skillet over medium-high heat and with 1 tbsp vegetable oil. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the mustard greens and cooked black rice, and cook until greens are wilted and rice is slightly crisp. Season with salt and pepper.

Divide the ginger fried rice and cauliflower spare ribs between your plates. Sprinkle with sliced scallion and serve the extra five-spice bbq sauce on the side. Bon appetit!