CAULIFLOWER STEAK WITH A RICH CHINESE GRAVY

“I love a big pile of rice smothered in gravy; for me it is comfort on a plate. This recipe is quite simply, ‘food for your soul’. A huge Cantonese marinated cauliflower steak that is juicy on the inside and deliciously crispy on the outside, smothered in a rich dark aromatic gravy.”

Serves 3 to 4

EASY

GREAT VALUE Preparation: 10 minutes Cooking: 25 minutes

salt ½t black pepper ½t garlic powder ½t onion powder ½t Chinese five-spice ½t cauliflower 1 large head groundnut oil 2T sesame oil 2t

For the gravy: mushroom stir-fry sauce 2T (see right or use shop-bought) rice wine 1T dark soya sauce 1t white pepper a pinch vegetable stock 1 cup cornflour 1t groundnut oil 1t garlic 2 cloves, roughly chopped