Stir-fried sesame cauliflower
Cauliflower takes strong seasonings exceptionally well and this easy stir-fry – flavoured with chilli, garlic and ginger – is a good example. This is a great side dish, but you can also serve it with rice or noodles as a supper in itself.
Break the cauliflower into small, neat florets. Place in a bowl of cold water and leave to soak for 10 minutes.
In a small frying pan, dry-fry the sesame seeds for a minute or two until toasted and fragrant. Tip on to a plate and set aside.
Heat the vegetable oil in a large frying pan or wok over a medium heat and add the onion. Sauté until pale golden, then add the garlic, chilli(es) (if using) and ginger and fry, stirring, for a minute.
Drain the cauliflower. Raise the heat under the frying pan, then tip in the cauliflower and 100ml water. Cook, stirring, for 5–10 minutes until the florets are browning around the edges, adding a splash more water if they start to stick. Stir in the sesame seeds, sesame oil, soy sauce and chopped coriander.
Serve scattered with coriander sprigs, and with soy sauce to hand for people to add as they choose.
- 1 medium cauliflower (about 700g), trimmed
- 2 tablespoons sesame seeds
- 2 tablespoons vegetable oil
- 1 onion, halved and thinly sliced
- 2 garlic cloves, sliced
- 1–2 green chillies, deseeded and thinly sliced (optional)
- 2 teaspoons freshly grated ginger
- 1 teaspoon toasted sesame oil
- 2 teaspoons soy sauce, plus extra to serve
- A small handful of coriander, chopped, plus extra sprigs to finish
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If you like this recipe, you might like the following course...
Who needs meat? During the River Cottage Veg cookery course you'll learn to turn local, seasonal produce into delicious veggie dishes.