RECIPE: HOW TO DO KUNG PAO CAULIFLOWER

A spicy Chinese favourite gets a low-cal veggie makeover, with less than 250 calories per portion. The sauce also works well with tofu, or opt for sliced chicken breast for a meatier version.

RECIPE KUNG PAO CAULIFLOWER

Dificulty: Easy
Portion: Serves 2
Time: Hands-on time 10 min, oven time 25 min

Ingredients

A few sprays Frylight Vegetable Oil (from large supermarkets)
1 small cauliflower, trimmed and cut into 1.5cm thick slices
½-1 tsp sichuan peppercorns (from large supermarkets), roughly crushed in a mortar and pestle
2 garlic cloves, crushed
3cm piece fresh ginger
2 spring onions, white and green parts sliced separately
2-3 dried red chillies (optional)
1 tbsp tamari (check it’s gluten-free, if necessary)
2 tbsp sweet chilli sauce
1 red chilli, sliced
50g roasted unsalted peanuts
Pinch toasted sesame seeds
Fresh coriander leaves to serve

Step by step preparation

Heat the oven to 220°C/200°C fan/gas 7. Spray a little oil on the base of a baking tray, add the cauliflower slices and spray again with oil. Roast for 20 minutes.
Meanwhile, mix the peppercorns, garlic, ginger, white parts of the spring onion, dried chillies (if using), tamari and chilli sauce in a small bowl (see Make Ahead).
After the 20 minutes’ cooking time, pour the dressing over the cauliflower and return to the oven for 5-6 minutes. Scatter over the remaining ingredients to serve.

RECIPE: HOW TO DO KUNG PAO CAULIFLOWER

RECIPE: HOW TO DO SZECHUAN PORK

RECIPE: HOW TO DO ROASTED, SPICED SWEET POTATOES

RECIPE: HOW TO DO STIR-FRIED CHICKEN AND NOODLES IN PLUM SAUCE

RECIPE: HOW TO DO STIR-FRIED BEEF IN BLACK BEAN SAUCE

RECIPE: HOW TO DO STICKY SESAME AND SOY CHICKEN TRAYBAKE

RECIPE: HOW TO DO VEGAN TOFU STIR-FRY

RECIPE: HOW TO DO LEFTOVER ROAST LAMB STIR-FRY

RECIPE: HOW TO DO CRISPY TOFU STIR-FRY

RECIPE: HOW TO DO SWEET AND SOUR BEEF NOODLES

RECIPE: HOW TO DO PRAWN POPPADOMS

RECIPE: HOW TO DO ORIENTAL MUSHROOM AND PAK CHOI STIR-FRY

RECIPE: HOW TO DO VEGETABLE AND SWEET CHILLI SPRING ROLLS

RECIPE: HOW TO DO SESAME SEED CRUSTED CHICKEN STIR-FRY

RECIPE: HOW TO DO SZECHUAN SALMON WITH PINK PEPPERCORNS

RECIPE: HOW TO DO CHINESE ORANGE BEEF STIR-FRY

RECIPE: HOW TO DO KEN HOM’S CRISPY FISH SPRING ROLLS

RECIPE: HOW TO DO KEN HOM’S STEAMED CHICKEN WITH CHINESE SAUSAGE

RECIPE: HOW TO DO MIMI MEI FAIR’S ‘HOKKIEN’ NOODLES

RECIPE: HOW TO DO PRAWN AND PEPPER STIR-FRY

RECIPE: HOW TO DO STUFFED BITTER MELON WITH BLACK BEAN SAUCE