Empty My Fridge
No Batter. Big Flavour. This Sesame Cauliflower Delivers!
Ingredients
- Cauliflower650 g
- Sesame oil2 tbsp
- Salt
- Black pepper
- Vegetable broth120 ml
- Garlic · peeled minced3 cloves
- White wine vinegar1 tbsp
- Honey2 tbsp
- Sweet chilli sauce2 tbsp
- Ketchup3 tbsp
- Brown sugar2 tbsp
- Dark soy sauce2 tbsp
- Cornstarch½ tbsp
- Sesame seed2 tsp
- Scallion · sliced2
- Rice
Instructions
- Heat the sesame oil in a wok over medium heat.
- Add the cauliflower, salt and pepper. Stir fry for 5 minutes, until tender and starting to brown at the edges.
- Add the stock, turn the heat up to high and cook the cauliflower in the bubbling stock, tossing regularly, for 3 minutes.
- Add the garlic, white wine vinegar, honey, sweet chilli sauce, tomato ketchup, light brown sugar and dark soy sauce and stir together.
- Bring to the boil, then reduce to medium and simmer, stirring often, for 5 minutes.
- Push the cauliflower to one side of the wok, stir in the cornflour slurry to thicken the sauce, and cook for 1 more minute. Then turn off the heat.
- Serve with rice, topped with the sesame seeds and spring onions.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
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