- ¼ cauliflower, broken into florets
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 1 tbsp vegetable oil
- 1 garlic clove, finely sliced
- ½ red chilli, finely sliced
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- thumb-sized piece of ginger, finely grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 60g raw king prawns
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 1 tbsp rice vinegar
- 2 tbsp hoisin sauce
- 3 spring onions, shredded
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 15g peanuts, roughly chopped
- cooked brown rice, to serve
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
Heat the grill to high. Toss the cauliflower on a tray with ½ tbsp of the oil and grill for 15-20 mins or until tender and golden around the edges.
When the cauli is done, heat the remaining oil in a small saucepan or wok. Tip in the garlic, chilli and ginger, and cook for 1 min. Raise the heat, add the prawns and fry for 1 min. Splash in the vinegar and hoisin, let it bubble, then toss the cauliflower through the sticky sauce. Top with the spring onions and peanuts, and serve with rice.
How to make it veganRemove the prawns and double the amount of cauliflower.