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Gathered
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Aged dried citrus peel — Chinese braised dishes, tea, spice blends
Wall-mounted magnetic spice jars — visible, organized, accessible
Chinese gongfu tea tray — drainage system for tea ceremony
Label maker for spice jars — uniform, readable, organized pantry
Uniform spice storage — easy identification, airtight seals
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Aged dried citrus peel — Chinese braised dishes, tea, spice blends
Wall-mounted magnetic spice jars — visible, organized, accessible
Chinese gongfu tea tray — drainage system for tea ceremony
Label maker for spice jars — uniform, readable, organized pantry
Uniform spice storage — easy identification, airtight seals
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Preheat the oven to 375F. Cut three 3/4-inch-thick center slices from each head of cauliflower to form "steaks". Reserve the remaining cauliflower for another use. 2. In a saucepan of boiling salted water, cook the corn until tender, about 3 minutes. Drain and cool, then cut the kernels from the cobs. 3. In a medium skillet, heat 2 tablespoons of the oil. Add the chile and cook over moderately high heat for 30 seconds. Add the scallions and cook until softened, about 1 minute. Stir in the corn and capers and salt and black pepper. 4. In a large, nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add 3 cauliflower steaks and season with salt. Cook over moderate heat until lightly browned, about 3 minutes per side; transfer to large rimmed backing sheet. Repeat with the remaining 1 tablespoon of oil and 3 cauliflower steaks. 5. Press the corn-scallion mixture into the spaces between the cauliflower florets. Bake for 25 minutes, until tender and richly browned.