Something happens to cauliflower when you stir-fry or roast it at high temperatures – it becomes nutty and sweet as it caramelises and seems like a different vegetable from its boiled or steamed cousins.
1⁄2 cauliflower, cut into florets, tender leaves (if any) reserved
1 heaped tbsp rice flour
2 tbsp vegetable oil
1⁄2 small red onion
2cm-3cm piece of fresh ginger
2 garlic cloves
2 tbsp sesame oil
Small handful coriander leaves
FOR THE BANG BANG SAUCE
2 tbsp maple syrup or agave syrup
2 tbsp Cholula or sriracha hot sauce
4 tbsp sweet chilli sauce
- Start by making the bang bang sauce: put all the ingredients into a bowl and stir until fully combined. Set aside until needed.
- Toss the cauliflower florets in the rice flour.
- Place a wok over a high heat and add the vegetable oil. When hot, add the cauliflower florets and stir-fry for 3 minutes. Add the reserved cauliflower leaves (if any) and stir-fry for another 3-4 minutes.
- Meanwhile, peel and slice the onion; peel the ginger and cut into small strips; peel and crush the garlic.
- Place a small saucepan over a medium heat and add the sesame oil. When hot, add the onion, ginger and garlic and cook, stirring occasionally, for 2 minutes, until soft.
- Remove the pan from the heat and stir in the bang bang sauce.
- Pour the onion mixture into the wok and stir until the cauliflower is fully coated. Pour the cauliflower into a serving dish, sprinkle with the coriander leaves and serve with boiled rice and green vegetables.
Now buy Gordon’s book
Ramsay in 10 by Gordon Ramsay will be published by Hodder & Stoughton on 14 October, priced £25. To preorder a copy for £21.25 until 17 October, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20.