This fiery cauliflower dish is a plant based take on the more famous chicken dish.  Cauliflower works so well in this dish as it has great texture and absorbs the punchy sauce.

Serves 4

Ingredients

Sauce

50 ml vegetable oil

100ml sriracha sauce

50 ml oyster sauce

2 Tbsp fish sauce or vegetarian oyster sauce

1 Tbsp chilli flakes

1 Tbsp sugar

2 Tbsp honey or agave syrup

1 cm fresh ginger, finely grated

Cauliflower

4 Tbsp vegetable oil

1 head of cauliflower, broken into small florets

1 onion, sliced thinly

 4 spring onions, sliced

Garnish

3 cm fresh ginger, peeled and finely sliced

Fresh coriander 

Method

Begin by making the sauce.  Add all the ingredients to a heavy based saucepan and bring to the boil.  Reduce the heat to a gentle simmer and cook for about 20 minutes or until a thick syrup consistency.  This can be stored in the fridge in an airtight jar for up to a month.

Heat half the oil in a wok or large fry pan and when hot add the cauliflower florets and stir-fry for around 5 minutes.

Add the remaining oil and add the onions and spring onions and continue to stir-fry until almost caramelised. 

Finish by adding 3 generous spoonfuls (or more is desired) of the sauce and heat through.

Serve with the fresh ginger and coriander.