Bang Bang Cauliflower
A spicy, slightly sweet perfectly balanced Asian dish.
Equipment
- 1 Wok
- 1 Mixing bowl
- 1 Chefs knife
Ingredients
- 1/2 Head Cauliflower About 500g
- 1 Medium Red onion
- 1 Piece Ginger
- 3 Tbsp Cornflour Cornstarch in the U.S.
- 5 tbsp oil Neutral
- 150 ml Firecracker sauce
- 1 Bunch Coriander aka cilantro
- 1 tbsp Sesame seeds
Instructions
- Cut the cauliflower up into bite sized florets, the onion into half moons and the ginger into matchsticks.1/2 Head Cauliflower
- Pop the florets into a bowl and sprinkle some corn starch over them so they’ll crisp up nicely.3 Tbsp Cornflour
- Add the oil to a large wok and when it’s hot add the cauliflower.5 tbsp oil
- Stir fry until slightly crispy and starting to brown on all sides.
- Add a lid to the wok so the cauliflower can steam and soften in the middle.
- While the cauliflower is steaming, fry off the onion in a separate pan.1 Medium Red onion
- When the onion is soft, add the ginger for just a couple of minutes until fragrant. Then add both to the cauliflower.1 Piece Ginger
- Now add the firecracker sauce and toss to combine.150 ml Firecracker sauce
- Fold in 90% of the coriander1 Bunch Coriander
- Serve and sprinkle with the sesame seeds and the remaining coriander.1 tbsp Sesame seeds