Manchurian Cauliflower

Put the millet in a small dry saucepan over medium heat and toast, stirring frequently until it turns golden brown, 4 or 5 minutes. Stir in 1 cup water, a large pinch salt, and 1 1/2 teaspoons vegetable oil and bring to a boil. Lower the heat so it bubbles gently, cover, and simmer until most of the liquid is absorbed, 15 to 20 minutes. Take the pan off the heat and keep covered until the liquid is absorbed, another 10 to 15 minutes.

Peel and slice enough garlic to measure 4 teaspoons. Put 1 tablespoon vegetable oil in a large pot over medium heat. Add the garlic and cook until it’s fragrant but not browned, about 1 minute. Add the tomato paste, vinegar, curry, 1 1/2 teaspoons sugar, paprika, and chili powder and cook, stirring constantly and adjusting the heat as needed, until the sauce starts to caramelize around the edges of the pot, 3 to 5 minutes.

Add 1 cup water and stir to incorporate; taste and adjust the seasoning. Rinse and cut the cauliflower into bite-sized pieces, add them to the sauce, and toss until coated. Cook, stirring occasionally, until the cauliflower is tender and the sauce has thickened, 10 to 15 minutes (add a tablespoon of water if the mixture sticks). Chop the peanuts.

Rinse and trim the bok choy. Cut the stems from the leaves; slice the stems and cut the leaves into ribbons; keep separate.

Put the bok choy stems in a medium skillet over medium-high heat along with the tamari, sesame oil, and 2 tablespoons water and cook, stirring until they begin to soften, 3 to 5 minutes. Add the bok choy leaves and cook, stirring until crisp-tender, 2 to 5 minutes more. Rinse, trim, and chop the scallions; add to the pan. Rinse and quarter the lemon; squeeze one quarter over the bok choy and toss. Fluff the millet with a fork. Serve the cauliflower over the millet, sprinkled with peanuts, alongside the bok choy. Pass lemon wedges at the table.