Ingredients

• 2 large shallots or 1 medium onion, cut into thin, lengthwise slices
• 1 small head of cauliflower, cut into bite-sized flowerets
• 2 ears of fresh corn, kernels cut off and cobs scraped
• 3-5 cloves garlic, chopped
• 1-inch piece of fresh ginger, peeled and grated
• 1 1/2 tsp. turmeric
• 1 can reduced-fat coconut milk, cream separated from the liquid
• 1-2 T brown sugar (more or less, depending on the sweetness of the corn)
• 1 T. tamari or soy sauce (or more to taste)
• black pepper
• 2 tsp. fresh lemon juice (or more to taste)
• cilantro, chopped for garnish
• scallions, chopped for garnish
• tomatoes, chopped for garnish (optional)

Preparation

1. Heat half of the cream from the can of coconut milk in a large skillet. Fry the shallots/onions in the coconut cream until softened and lightly caramelized. Add the garlic, ginger and turmeric; sauté 1-2 minutes more.
2. Stir in the cauliflower and about half of the liquid from the coconut milk. Bring to a simmer. Lower the heat; cover and simmer until the cauliflower is just tender, adding more of the coconut liquid, as needed to keep the mixture from burning.
3. Mix in the corn and cook for another 2-3 minutes, uncovered.
4. Add the brown sugar, tamari, pepper, and a squeeze of lemon juice. Taste and adjust the seasoning — the dish should be a bit sweet.
5. Scatter the cilantro and scallions over the top before serving.
6. Serve with steamed rice. Top with chopped tomatoes, if desired.

Notes

• I added the garnishes to this dish. I think the tomatoes, in particular, are a nice touch, because they add brightness as well as color. Skip them, if you prefer.
• I stirred the remaining coconut cream into the steamed rice that I served with this dish, and it was a nice addition!
• More about the restaurant:
  • Teni East Kitchen
  • Michelin Guide: Teni East Kitchen
  • San Jose Mercury News: Review: Burma Superstar alum’s Teni East Kitchen in Oakland
  • Berkeleyside Nosh: Oakland’s Teni East Kitchen serves fresh, surprising takes on Burmese food