Traybake Kung Pao Cauliflower

Ingredients

1 whole large cauliflower, cut into florets (about 4 cups)
2 tablespoon Red Island olive oil
Sea salt and cracked black pepper to season
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon sherry vinegar (or Chinese black or red wine vinegar)
1 tablespoon sesame oil
1 tablespoon honey
1 heaped teaspoon cornflour
2 cloves garlic, finely grated
1 tablespoon ginger, finely grated
4 long green shallots/scallions, white ends in batons, green tops shredded
4 long red chilies, sliced
½ cup roasted cashews, roughly chopped
2 cups Coles brown basmati rice to serve

Method

Place the 2 cups of rice into a pot and cover with 4 cups water. Bring up to a simmer until the water has absorbed. Turn the heat down to very low, cover and leave to steam for 15-20 minutes.

Preheat the oven to 180 degrees. Toss the cauliflower in oil and place onto a lined oven tray. Sprinkle with a little salt and pepper and roast for 15 minutes to slightly soften.

Meanwhile whisk the soy, hoisin, vinegar, sesame oil, honey, cornflour, garlic and ginger.

Remove the cauliflower out of the oven and scatter with green shallot batons, chillies and toss with the sauce to coat well. Place back into the oven and roast for a further 15-20 minutes, or until the cauliflower is fragrant and tender, tossing every 5 minutes so the edges don’t burn.

Garnish the cauliflower with cashews and green shallot tops before serving with steamed rice.

Recipe by Courtney Roulston