This dish puts British veg at the forefront and is a brilliant weeknight quick meal. It’s zingy, fresh and vegan too.
1 large cauliflower or 2 small ones
Some generous glugs of Ornamental Ginger & Soy Sauce
A bunch of spring onions
2 packs of straight to wok noodles (udon are nice)
1 teaspoon curry powder
1 tablespoon of mirin (or use dry sherry as a substitute)
Juice of half a lime
Fresh coriander and sesame seeds to garnish
Preheat your oven to 200°C.
Cut your cauliflower into small florets, pop onto a large roasting tray in a single layer. Drizzle generously with Ornamental Ginger & Soy Sauce and give it a good rub in to the nooks and crannies of the cauliflower with your hands. Roast for 20 mins, until charred on the edges.
Roughly chop your spring onions and separate the whites and greens.
Heat two tablespoons of Ornamental Ginger & Soy Sauce in a large wok. Once hot add your spring onion whites and fry for two mins.
Next, sling in your noodles along with the curry powder and mirin, mix through and cook for a minute.
Then pop in your deliciously roasted cauliflower, along with the spring onion greens and cook until everything is piping hot.
Finally squeeze in the juice of half a lime and mix through.
Serve dressed with fresh coriander leaves, sesame seeds and a drizzle more Ornamental Ginger & Soy Sauce if you fancy.