Chilli Tamari Cauliflower
Asian fusion that is simple, easy and cheap to make. Rather than buying a honey soy sauce from the supermarket, try making your own with all of our pantry staple ingredients; tamari (or soy sauce), honey, ginger, garlic, sesame oil, chilli flakes and cornstarch. Mix through roasted cauliflower, fried spring onions and chilli and served with brown rice. So simple and so delicious!
CHILLI TAMARI CAULIFLOWER | SERVES 4 | 40 MINUTES
INGREDIENTS
1 head of cauliflower, cut into florets
1 tbsp oil
2 tbsp tamari
Tamari Honey Sauce:
2 tbsp cornstarch
1/2 cup water
1/4 cup tamari
2 tbsp rice wine vinegar
1 tbsp honey
1 tbsp ginger, grated
1 tbsp sesame oil
2 garlic cloves, crushed + roughly chopped
Pinch of chilli flakes
2 tbsp oil
4 spring onions, chopped
1 red chilli, finely sliced
3 tbsp sesame seeds
To Serve:
Brown rice, cooked
METHOD
Preheat the oven to 200C.
On a baking tray, place the cauliflower florets and add the oil and tamari. Toss everything together and place in the oven to roast for 20 minutes.
While the cauliflower is roasting, make the Tamari Honey Sauce. In a small bowl, add the cornstarch and water. Mix to combine and set aside.
In a small pot add the tamari, rice vinegar, honey, ginger, sesame oil, garlic and chilli flakes. Stir to combine. Then add the cornstarch water mix. Bring to the boil and stir constantly for 30 sec. As you stir the sauce will thicken. Remove from the heat after 30 sec and set aside.
In a pan, heat up the oil and add the spring onions, chilli and sesame seeds. Fry everything off for a couple of minutes, then add the roasted cauliflower and Tamari Honey Sauce. Stir everything together and continue to cook for another 3-5 minutes.
To serve, add some cooked brown rice to a bowl and top with the cauliflower. Feel free to add some stir-fried greens on the side.
Any leftovers will keep in an airtight container in the fridge for up to 3 days.
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