Milu (235 Kent Ave.) recently opened in Williamsburg with a menu that is an “enthusiastic exploration of Chinese regional cuisines” that showcases dishes that Chef Connie Chung “loves to make, eat, and share.”
This week, Chef Chung has shared her recipe for Sichuan Spiced Cauliflower with the option of making and using homemade chili oil.
See how to make Milu’s Sichuan Spiced Cauliflower and chili oil below and find last week’s Community Cookbook recipe here
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Greenpointers has covered Greenpoint & Williamsburg since 2007 — community boards, rezoning fights, local businesses, and the people whose lives and work give the neighborhood its character. Local news is collapsing across the country, but we're still here: independently owned, no corporate backing, no paywall. 18+ years, 280k+ monthly readers and followers, funded by the community we serve.
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