30 Minute Meals: Sticky Honey Sesame Cauliflower
Craving that sweet & umami taste from your favourite restaurants and takeaways? Why not try your hand at whipping up a cauliflower dish to rival them at home with our guest chef Storm?
“With cauliflower being such a versatile vegetable, often seen nestled away in a curry, made into pizza bases or in a soup, this sticky, sweet and savoury spin on a chinese takeaway classic is so much better than any take out! Served with fluffy rice, it’s a great recipe to impress friends and family, and so deliciously moreish you’ll be making it again and again!“
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Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
Cauliflower (1/2 a large or a whole small one!)
1 tsp Garlic powder
5 tbsp Corn starch (large table spoon)
a pinch of Salt
50 ml Sesame oil
35 ml Rice vinegar (or any sort of white vinegar)
a pinch of chilli flakes
50 g Honey
60 ml Light soy sauce
2 Garlic cloves
Vegetable oil
Sesame seeds
Chilli (fresh)
Spring onion
Recipe:
- Preheat your oven to 180 degrees. In a large bowl, add your cornflour, garlic powder, a pinch of salt and mix.
- Add the florets to your cornflour, ensuring that each floret is evenly coated in the flour mixture– include some of those delicious stalks or leaves for a different texture!
- Place on an oiled baking tray and pop in a preheated oven. You may need to need to drizzle a little more veg oil across them to ensure they crisp up! Give them a little shake and turn half way through cooking. This should take about 20 minutes in total.
- In a small bowl, add the sesame oil, minced garlic, rice vinegar, soy sauce, chilli flakes, honey and combine by stirring. Add this to a large pan with a little water and reduce until you have a sticky glossy sauce. Take off the heat.
- Remove the cauliflower from the oven and add into your honey sesame sauce. Toss gently to ensure they are evenly coated but be careful not to stir to avoid breaking up the florets.
- Serve on sticky rice or with your favourite stir-fried noodles and finish with spring onion, sesame seeds and fresh chilli.
