Ingredients
Prepare the Dish
-
Cauliflower, cut into florets 3 heads
-
Brussels sprouts, cleaned and halved 1 lb
-
Oil for frying
-
Dried Thai bird chiles, whole 20 each
-
Salt and Pepper, to taste
-
Black sesame seeds, as needed
Preparation
-
Prepare the Dish
- Fry the cauliflower florets, then fry the Brussels sprouts. Fry them separately, as the Brussels sprouts will cook faster. Drain.
- Toss the vegetables together in a bowl with the dried chiles and add Knorr Intense Flavors Miso Umami. Season with salt and pepper.
- Serve in a bowl and sprinkle with black sesame seeds.
Note: Alternatively, the vegetables can be oven roasted instead of fried.