The sticky-icky vegan dishy of your dreams.
Cooking Time (Includes Preparation Time): 45 Minutes
To check your oil is hot enough, drop a tiny piece of cauliflower in. If it sizzles, it’s hot enough.
Feeds: 4 People
1 Large Cauliflower
4 Tbsp of Cornflour
4 Tbsp of Plain Flour
1 Large Knob of Ginger
2 Cloves of Garlic
3 Tbsp of Sweet Chilli
3 Tbsp of Siracha
150ml of Reduced Salt Soy Sauce
2 Tbsp of Rice Wine Vinegar
50ml of water
400g Basmati Rice
In a bowl, mix together your cornflour, plain flour with a sprinkling of salt and pepper. Add a splash of water, adding bit by bit to the flour mix, stirring continuously until you have a smooth batter.
Heat a pan with vegetable oil, ready for frying.
Slice your cauliflower into medium-sized florets. Coat your cauliflower florets in the cornflour mixture.
Once your oil is hot, submerge your cauliflower and fry them for 5-6 minutes until slightly browned. Remove and set aside.
Get your rice on (follow pack instructions).
For the sauce, add a tablespoon of vegetable oil to a pan. Grate your garlic and ginger and add to the pan. Cook these for 30 seconds, then add your sweet chilli, sriracha, vinegar and soy sauce. Cook this until everything has melted and mixed together.
In to a small glass, add 1 tsp of the cornflour and mix with 2 tbsps of water. Pour this into the sauce.
Once the sauce is nice and thick, add in your cauliflower, making sure to coat them in the sauce.
Serve the cauliflower on a bed of steaming rice and get stuck in!