Ingredienser

For the cauliflower

1 st medium cauliflower

2 tbsp cornflour

1 tbsp soy sauce

1 tbsp oil

For the sauce

2 tbsp soy sauce

1 tbsp maple syrup

1 tbsp rice vinegar

2 tbsp chilli paste or sriracha

3 st garlic cloves, minced

1 tsp grated ginger

1 tsp sesame oil

1 tbsp water

1 tsp cornflour

For serving

2 cups cooked jasmine rice

2 tbsp chopped spring onions

1 tbsp fresh coriander, chopped

1 st red chilli, finely chopped

Gör så här

Preheat oven to 200°C (400°F). Toss cauliflower florets with cornflour, soy sauce, and oil. Spread on a lined baking tray and roast for 20-25 minutes until golden and crisp.

In a small bowl, mix water and cornflour to make a slurry.

Heat a pan over medium heat. Add garlic and ginger, sautéing until fragrant. Stir in soy sauce, maple syrup, rice vinegar, and chilli paste. Simmer for 2 minutes.

Stir in the cornflour slurry and cook until the sauce thickens.

Toss the roasted cauliflower into the sauce, coating evenly.

Serve over cooked rice, garnished with spring onions, coriander, and chopped red chilli. Enjoy!