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This fiery cauliflower dish is a plant-based version of the famous chicken dish.
Cauliflower works so well in this dish as it has great texture and absorbs the punchy sauce.
50ml vegetable oil
100ml sriracha sauce
50ml oyster sauce (or vegetarian oyster sauce)
2 Tbsp fish sauce (or vegetarian oyster sauce)
1 Tbsp chilli flakes
1 Tbsp sugar
2 Tbsp honey or agave syrup
1cm fresh ginger, finely grated
4 Tbsp vegetable oil
1 head of cauliflower, broken into small florets
1 onion, sliced thinly
4 spring onions, sliced
3cm fresh ginger, peeled and finely sliced
Add all the sauce 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 it has 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, if desired) of the sauce and heat through.
Serve with the fresh ginger and coriander.