Kung Pao Cauliflower (Vegan)
Who says cauliflower has to be boring? Roasted until slightly caramelised but still earthy then coated in a spicy but sticky oriental sauce - to die for!
This is great as a side dish as I served here with roast salmon and greens but it could also work as a vegan main course with noodles or rice. Alternatively, you could use the sauce for chicken or fish instead.
Kung Pao Cauliflower
Serves 2
oil
1 small cauliflower, cut into 1.5cm thick slices
2 garlic cloves, grated
3cm piece ginger, grated
1 tsp mixed peppercorns, crushed in a pestle and mortar
2 spring onions, finely sliced
pinch chilli flakes
1 tbsp soy sauce
2 tbsp sweet chilli sauce
sesame seeds, for sprinkling
Heat the oven to 220C/200C fan/gas 7. Drizzle the cauliflower slices with a little oil and rub to coat. Season with salt and pepper, place on a lined baking tray and then roast for 20 minutes.
Meanwhile, mix the garlic, ginger, peppercorns, the white part of the spring onion, chilli flakes, soy and sweet chilli sauce in a small bowl.
After the cauliflower has had 20 minutes, pour over the dressing (spread it on each piece with a spoon if it's too thick to pour). Return to the oven for 5 minutes, transfer to serving plates then scatted with the green part of the spring onion and sesame seeds. I served mine with grilled salmon and green beans.
This is great as a side dish as I served here with roast salmon and greens but it could also work as a vegan main course with noodles or rice. Alternatively, you could use the sauce for chicken or fish instead.
Kung Pao Cauliflower
Serves 2
oil
1 small cauliflower, cut into 1.5cm thick slices
2 garlic cloves, grated
3cm piece ginger, grated
1 tsp mixed peppercorns, crushed in a pestle and mortar
2 spring onions, finely sliced
pinch chilli flakes
1 tbsp soy sauce
2 tbsp sweet chilli sauce
sesame seeds, for sprinkling
Heat the oven to 220C/200C fan/gas 7. Drizzle the cauliflower slices with a little oil and rub to coat. Season with salt and pepper, place on a lined baking tray and then roast for 20 minutes.
Meanwhile, mix the garlic, ginger, peppercorns, the white part of the spring onion, chilli flakes, soy and sweet chilli sauce in a small bowl.
After the cauliflower has had 20 minutes, pour over the dressing (spread it on each piece with a spoon if it's too thick to pour). Return to the oven for 5 minutes, transfer to serving plates then scatted with the green part of the spring onion and sesame seeds. I served mine with grilled salmon and green beans.
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