Bang bang cauliflower

Something happens to cauliflower when you stir-fry or roast it at high temperatures – it becomes nutty and sweet as it caramelises and seems like a different vegetable from its boiled or steamed cousins. I’ve borrowed the sauce here from bang bang chicken, a Chinese dish from Sichuan province, which has been much adulterated in the US. It should be sweet and hot, wherever it’s from.

½ cauliflower, cut into florets, tender

leaves (if any) reserved

1 heaped tbsp rice flour

2 tbsp vegetable oil

2 tbsp sesame oil

½ small red onion, sliced

2 garlic cloves, crushed

2-3cm piece of fresh ginger, peeled

and cut into small strips small handful of coriander leaves boiled rice and green veg, to serve FOR THE BANG BANG SAUCE

2 tbsp maple syrup or agave syrup 2 tbsp hot sauce

4 tbsp sweet chilli sauce

1 Put all the ingredients for the bang bang sauce into a bowl and stir until fully combined. Set aside until needed. 2 Toss the cauliflower florets in the rice flour. Place a wok over a high heat and add the vegetable oil. When hot, add the cauliflower florets and stir-fry for 3 mins. Add the reserved cauliflower leaves (if using) and stir-fry for another 3-4 mins.

3 Place a small saucepan over a medium heat and add the sesame oil. When hot, add the onion, garlic and ginger and cook, stirring occasionally, for 2 mins until soft. Remove the pan from the heat and stir in the bang bang sauce.

4 Pour the onion mixture into the wok and stir until the cauliflower is fully coated. Tip the cauliflower into a serving dish, sprinkle with the coriander leaves and serve with boiled rice and green vegetables.