Serves 2 as a main dish, 4 as a side
I medium cauliflower broken into florets (about 500g)
2 tbsp sunflower oil or vegetable oil
1 tbsp cornflour
1 tbsp light soy sauce
4 to 6 red chilies, de-seeded and stems removed
Toasted sesame seeds to serve
For the sauce:
2 tsp sesame oil
3 tbsp light soy sauce
2 tbsp rice vinegar or white wine vinegar
2 tbsp hoisin sauce
2 tbsp brown sugar
2 tbsp water
1 tbsp dark soy sauce
1 tbsp grated ginger
4 cloves garlic, grated
1 tsp cornflour
Preheat the oven to 220/gas mark 7.
Place the cauliflower in a large bowl.
Whisk together the 2 tbsp sunflower oil, 1 tbsp cornflour, 1 tbsp light soy sauce in a small bowl. Pour over the cauliflower and toss well to coat.
Transfer the cauliflower to a baking sheet lined with greaseproof paper and roast for about 30 minutes, until tender and golden, turning half way through.
Meanwhile, make the sauce by whisking together all of the sauce ingredients.
Heat a large wok or frying pan over a low heat.
Add the chilis and toast in the dry pan for 1 to 2 minutes.
Pour in the sauce and turn up the heat to medium. Bring to the boil.
Add the baked cauliflower and toss well to coat with the sauce.
Transfer to a serving dish and garnish with toasted sesame seeds.
Serve with sliced fresh greens or green salad.