- 1 medium cauliflower, trimmed
- 2 tbsp sesame seeds
- 2 tbsp sunflower oil
- 1 onion, halved and thinly sliced
- 2 cloves garlic, sliced
- 1 or 2 green chiles, seeded and thinly sliced
- 2 tsp freshly grated ginger
- 1 tsp toasted sesame oil
- 2 tsp soy sauce, plus extra for serving
- Small handful cilantro, chopped, plus sprigs for garnish
1 Break the cauliflower into small, neat florets, then place in a bowl of cold water and leave to soak for 10 minutes.
2 In a small, dry frying pan, toast the sesame seeds for a minute or two, until toasted and fragrant. Tip onto a plate and set aside.
3 Heat the sunflower oil in a large frying pan or wok over medium heat and add the onion. Sauté until pale golden, then add the garlic, chile, ginger and fry, stirring, for a minute.
4 Drain the cauliflower. Turn up the heat on the frying pan, then tip in the cauliflower and 1⁄2 cup of water. Cook, stirring, for 5 to 10 minutes until the florets are browning around the edges, adding a splash more water if they start to stick.
5 Stir in the sesame seeds, sesame oil, soy sauce and chopped cilantro.
6 Serve scattered with cilantro sprigs and with extra soy sauce for people to use as they wish.
Serves 2 to 4
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Excerpted from River Cottage Veg 200 Inspired Vegetable Recipes by Hugh Fearnley-Whittingstall. Recipes Copyright © 2013 Hugh Fearnley-Whittingstall, Photography copyright © 2013 Simon Wheeler. Excerpted by permission of Appetite by Random House, Canada. All rights reserved.