1 small onion or 2 shallots
3 cups cauliflower florets
3/4 cup of orange juice
flour for dredging
1 cup canola oil for frying (or any oil you choose)
Heat the oil in a skillet. Dredge cauliflower pieces through the flour. Brown the cauliflower in the hot oil. Remove the cauliflower from the pan and place it on a
paper towel-lined plate. Sauté the chopped onions or shallots in the pan for a few minutes until they start to brown on the edges. Add 3/4 cup of orange juice and
deglaze the pan. Add the Chili Pepper and Roasted Garlic. Let reduce by a third, stirring occasionally. Add the cauliflower back to the pan and finish cooking.