Chicago is officially open! I can't believe it! I'm very thankful that finally, we're at the end of the pandemic. Praying that the rest of the world is also on track to end this madness. The hubby and I have been missing japan so much. So here I am, inspired by the flavors of my favorite Japanese street food, takoyaki. Yes, of course, this is not even close to what takoyaki is. Where is the octopus? Where are the batter and the round shape? I know exactly where they are, in Japan, waiting for us. Soon. Very soon. I can't wait to scald the inner parts of my mouth with the deliciousness of octopus and piping hot batter because I don't have the patience to let them cool off before I devour them. If you're not familiar with a takoyaki, I highly recommend googling it. And if you ever have the chance of coming across them at a Japanese restaurant, please try them because they are great. For now, this cauliflower recipe is a delightful snack to have while we daydream and plan our trip back to the land of the rising sun.

For Honey Soy Glaze:

1T Garlic, minced

1T Ginger, minced

1T Brown Sugar

1t Onion Powder

1T Lime Juice

3T Honey

1T Sesame Oil

2T Water

1/4C Soy Sauce

Mix everything in a small pot and cook until the consistency thickens a little.

1ea Cauliflower, thick slice

Canola Oil

Salt

Pepper

Water

Kewpie Mayonnaise

Bonito Flakes

Furikake Seasoning

Using a cast-iron pan, pour a small amount of canola oil and sear the cauliflower slices. Cook in batches and avoid overcrowding the pan to achieve a golden brown color on the sear. Once the cauliflower is seared on both sides, add a splash of water to the pan. Let the steam cook the cauliflower. Once the water has evaporated and the cauliflower is cooked all the way through, remove them from the pan. Season with salt and pepper. Garnish the cauliflower with honey soy glaze, kewpie mayonnaise, bonito flakes, and furikake seasoning.