Manchurian Cauliflower

Put the millet in a medium dry saucepan over medium heat and toast, stirring frequently until it turns golden brown, 4 or 5 minutes. Stir in 2 cups water, 1/4 teaspoon salt, and 1 tablespoon 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 all the liquid is absorbed, another 10 to 15 minutes.

Peel and slice enough garlic to measure 2 1/2 tablespoons. Put 2 tablespoons 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 tablespoon 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 2 cups 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 they’re 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 large skillet over medium-high heat along with the tamari, sesame oil, and 1/4 cup 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 halve the lemon; squeeze one half over the bok choy mixture and toss; cut the rest into wedges. 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.