Bang Bang Cauliflower

Ingredients

• 1 cauliflower medium-sized – broken into florets

• 2 tbsp sunflower oil or other neutral tasting cooking oil

• 1 red onion halved and finely sliced

• 2 thumb size knob root ginger peeled and sliced into fine matchsticks

• 2 spring onions sliced into 2½ cm (one inch) batons

• ½ bunch coriander leaves roughly chopped, including stems

• ½ tsp sesame seeds to finish

Firecracker Sauce

• 1 tbsp vinegar

• 1 tbsp mirin

• 2 tbsp chilli sauce

• 2 tbsp  soy sauce

• 1 ½ tbsp maple syrup

• 2 tsp toasted sesame oil

  Boil the cauliflower florets in lightly salted water for 2-3 minutes. Drain and leave to steam dry.

  Place a wide frying or wok pan over a high heat. Pour in the oil, then add the onion slices and stir-fry for a couple of minutes.

  Add the ginger sticks and stir-fry for a further minute.

  Add the cauliflower florets and stir-fry for 6-7 minutes or until the cauliflower is cooked and charred in places. It should retain a bit of a bite.

  Add the spring onions and stir-fry for a further minute or two.

  Whisk the sauce ingredients in a small bowl until homogenised. Add to the pan and stir. Let it bubble away, stirring all the time until it’s thick and coats everything in a sticky layer. There should be no liquid left in the pan.

  Add ⅔ of the coriander leaves together with the stems. Stir again then remove from the heat.

  Transfer the cauliflower into a serving bowl, scatter the sesame seeds and remaining coriander leaves over the top.