Bang Bang Cauliflower

We had this in a Wagama once and were blown away by how delicious it was. It's now become a regular favourite at home.

Ingredients
serves 2

1 head of cauliflower, broken into small florets, cut larger ones in half
1 red onion, finely sliced
2 spring onions, finely sliced
1 tsp chilli flakes
4 tbsp vegetable oil
2 tbsp cornflour

for the firecracker sauce

100ml vegetarian "oyster" sauce
100ml sriracha sauce
50ml vegetable oil
4 tbsp light soy sauce 
1 tbsp mirin
6 tbsp runny honey
3 tbsp sweet chilli sauce 
2 tsp dried chilli flakes (optional, to taste)

for the garnish

2.5cm piece of ginger, peeled and finely sliced batons
1 spring onion, finely sliced batons
Fresh coriander, roughly chopped

Method

First prepare the firecracker sauce.

In a small saucepan over a medium-low heat, add all the ingredients, bring to the boil and then reduce the heat to a simmer. Cook for about 15–20 minutes until the sauce thickens to a syrup-like consistency. Add chilli flakes to your taste.

It will keep in the fridge for up to 3 weeks in an airtight container.

Next, wash the cauliflower florets, then lightly dust with the cornflour. Place half the oil in a wok over a high heat and stir-fry the cauliflower for 5–8 minutes until browned.

Add the remaining oil to the pan and stir-fry the red onion and spring onions to the cauliflower and fry until nicely caramelised. Stir in 250ml the firecracker sauce and simmer to heat through. 

Divide the dish into 2 serving bowls and top with the fresh ginger and coriander.