Sesame cauliflower

• servings: 4
• active time: PREP 10 MINS | COOK 15 M
• total time: 25 MINS

Ingredients

600-650g cauliflower florets

2 tbsp sesame oil

120ml vegetable stock

3 garlic cloves, minced

1 tbsp white wine vinegar

2 tbsp honey

2 tbsp sweet chilli sauce

3 tbsp tomato ketchup

2 tbsp light brown soft sugar

2 tbsp dark soy sauce

½ tbsp cornflour mixed with 2 tbsp

cold water

boiled or fried rice, to serve

2 tsp mixed black and white sesame seeds

2 spring onions, sliced

Directions

1 Break any large cauliflower florets into bite-size pieces. Heat the oil in a wok over a medium heat. Add the cauliflower, season and stir-fry for 5 mins, until starting to brown at the edges. Add the stock, increase the heat to high and continue to cook the cauliflower in the bubbling stock, stirring regularly, for 3 mins.

2 Add the garlic, vinegar, honey, sweet chilli sauce, ketchup, sugar and soy sauce, and stir together. Bring to the boil, reduce the heat to medium and allow the mixture to simmer, stirring often, for 5 mins.

3 Move the cauliflower over to one side of the wok and stir in the cornflour mixture to thicken the sauce. Cook for another minute, then turn off the heat.

4 Serve the cauliflower with rice, topped with sesame seeds and spring onions.