Sweet and sour caulifower

Our meat-free twist on the takeaway classic is still deeply satisfying and easy to make.

Serves 4-6

• Ready in 50 mins

For the sauce:

1tbsp cornflour

200ml pineapple juice 1tbsp fresh ginger, grated 1 garlic clove, grated

1tbsp tomato puree

2tbsp tomato ketchup

2tbsp rice vinegar

1tbsp light soy sauce

2tbsp honey

1tsp sriracha (hot chilli sauce)

For the cauliflower:

60g cornflour

50g plain flour

1 head cauliflower, approx 800g, cut into small florets

100g panko breadcrumbs

For the rest:

1tsp vegetable oil

1 green pepper, seeded and sliced 100g baby corn, halved

Boiled rice, to serve

Sliced spring onion and sesame seeds, to garnish

1 For the sauce, mix the cornflour with a little pineapple juice until smooth. Place in a pan with the remaining sauce ingredients and 50ml water, and whisk well together. Bring to a simmer and cook gently for 5 mins, stirring until thick and glossy. This can be prepared ahead of time.

2 Heat the oven to 180C/Gas 4.

For the cauliflower, whisk together the cornflour, plain flour and 125ml cold water to make a smooth batter. Season with salt and pepper, then add the cauliflower florets, turning until evenly coated.

3 Place the breadcrumbs in a separate bowl. Add a piece of coated cauliflower (shake to remove any excess batter) to the bowl then, using a fork, turn to coat it evenly in breadcrumbs before transferring to a lined baking tray. Repeat until all the cauliflower is coated. Cook in the oven for 20-25 mins until crisp and tender.

4 Meanwhile, heat the vegetable oil in a wok and stir-fry the pepper and baby corn for about 5 mins until tender. 5 Add the crispy cauliflower pieces and a few tbsp of the sauce to the wok and toss until everything is coated. Serve immediately with the remaining sauce and boiled rice, if liked.

Garnish with sliced spring onions and sesame seeds.

Per serving (for 4): 307 cals, 3g fat,

0.6g sat fat, 57g carbs >>