EAT IN SEASON

Ingredients:

• 2 large medium head cauliflower,
• cut into small florets and save the
• stalks and shred finely
• 2 red bell peppers, chopped
• 3 garlic, sliced
• 1 red chilli, diced
• 2 spring onion, sliced
• 4 tbsp rapeseed oil
• 2 tbsp toasted sesame seeds
• 1 tsp sea salt and cracked pepper
• 1 handful coriander
  Batter ingredients:
• 150g plain flour 1/2 tsp salt, a dash of pepper, 150g cold water until no lumps appear
• 150g cold water
• 1/2 tsp pepper
• 1/2 tsp sea salt
• 2 tbsp turmeric spice
  Sauce ingredients:
• 4 tbsp soy sauce
• 4 tbsp tomato ketchup
• 6 tbsp sweet chilli
• 4 tsp brown sugar
• 2 tbsp rice vinegar
• 2 tsp sesame oil
  
  
  

Method:

1. Preheat oven to 180°C and line a baking tray.
2. For the Sauce: Mix altogether in a bowl until all the ingredients are incorporated.
3. For the Batter: Mix together the flour, turmeric spice, salt, pepper and cold water. Mix until there are no lumps. Prepare a deep shallow pan with the rapeseed oil for frying. Dip the florets in batter and shake off excess. Then, gently set coated florets into hot oil and fry until golden brown in colour. Remove
   & drain on some paper towels. Place the cauliflower florets on to a lined baking tray and into the oven for 15 minutes or until crispy.
4. For the sauce: add 2 teaspoons oil in a heated non-stick pan, then sauté garlic, chilli, cauliflower stalks, pepper and cook for a saute for a 5 minutes.
   SLOWLY add the sauce in. Turn heat to low & let the sauce simmers until thickened (season to your preference).
5. Add cauliflower florets, spring onions & toss until well combined.
6. Garnish with sesame seeds, chopped coriander & serve warm with some fluffy steamed rice.