I’m always getting a lot of inspiration from the Food52 cooks. One of my favorite recipes on the site is Amreen’s Shrimp Biryani. The flavors in that dish are so complementary and aromatic. I thought the chili paste might go nicely with cauliflower, so I adapted Amreen’s recipe to fit this veggie dish. <br /> <br />As you cook, you're looking for nice crusty bits on the cauliflower, or as Mollie Katzen describes on the inside cover of her latest book, The Heart of the Plate, as the "pot-stuck" method. I love that phrase! <br /> <br />I prefer a less-dressed veg, but feel free to double the amounts for the chili paste, if you like it wetter.

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