This vegan cauliflower dish comes with a spicy, savoury hoisin sauce and works well with noodles or rice or even on its own. The trick is to wok-char the cauliflower to bring out its smoky, sweet flavours.
Serves: 2Time to make: 17 minsHands-on time: 10 mins
- 1 tablespoon canola oil
- 1 head cauliflower, broken into florets
- 1oz toasted pine nuts
- 10g finely chopped fresh chives, to garnish
- For the sauce
- 1 teaspoon grated fresh ginger
- 1 red chilli, deseeded and finely chopped
- 1 teaspoon runny honey
- 1 tablespoon hoisin sauce
- 1 teaspoon reduced-salt light soy sauce
- ¼ cup cold vegetable stock, made with a salt-reduced stock cube
- 1 tablespoon cornflour combined with 2 tablespoons cold water
- Whisk all the ingredients for the sauce together in a small jug, then set aside.
- Heat a wok over a high heat until it starts to smoke, then add the oil. Add the cauliflower florets and stir-fry for 30 sec, then drizzle in 1fl oz cold water around the edge of the wok to create some steam to help cook the florets further. Keep stirring until any liquid evaporates, charring the cauliflower.
- Pour in the sauce and stir carefully to coat the florets well. Bring the sauce to the boil and cook for about 4 min until it’s glossy and the cauliflower is tender. Garnish with the pine nuts and chives and serve.
Nutrition Info (per serve)
- Total fat15g
- –Saturated fat1.4g
- Dietary fibre4.9g