Vegan Sweet & Sour Cauliflower with Fried Brown Rice

Serves 4

600g cauliflower, cut into small florets ¼ cup cornflour, plus 2 tbsp extra ¼ cup plain flour

Vegetable oil, to fry

Purple shiso, to serve

Toasted white sesame seeds, to serve

SWEET & SOUR SAUCE

1 tsp sesame oil

2 tsp chilli sauce (Sriracha) 2 tbsp Asian plum sauce ¼ cup rice-wine vinegar 2 tbsp tomato ketchup 2 tbsp soy sauce

¼ cup agave syrup

FRIED BROWN RICE

1 tbsp sesame oil

200g snake beans, cut into 4cm lengths 2 cups steamed brown rice, cooled 2 tbsp soy sauce Place the cauliflower florets into a large bowl, season well with salt and gently toss with the 2 tablespoons of extra cornflour. Set aside.

To make the sweet & sour sauce, place the sesame oil, chilli sauce, Asian plum sauce, rice-wine vinegar, tomato ketchup, soy sauce and agave syrup in a medium bowl and mix well to combine. Set aside for later.

Place the cornflour and plain flour into a small bowl. Add 150ml of cold water and mix until just combined.

Fill a large saucepan two-thirds full with vegetable oil. Place over medium heat until the oil reaches 180°C on a deep-frying thermometer.

Working in batches, add the cauliflower to the cornflour batter, toss to coat, and then transfer to the saucepan and fry for 3 minutes. Remove from the pan and drain on absorbent paper towel, then toss in the sweet & sour sauce.

Meanwhile, to make the fried brown rice, heat the sesame oil in a large wok or frying pan. Add the chopped snake beans and then cook for 4 minutes, turning regularly. Add the steamed brown rice and soy sauce and cook for a further 2 minutes, or until heated through.

Serve the cauliflower on a bed of the fried brown rice, topped with purple shiso leaves and a sprinkle of toasted white sesame seeds.

SMART TIP You can also make sweet & sour tofu by cutting firm tofu into 2cm pieces. Pat dry and toss in 2 tablespoons of cornflour. Dip into the same batter and fry for 3 minutes. Toss in the sweet & sour sauce to serve.