Spiced roast cauliflower with herby rice
A stunning vegan main that's easy to prepare and looks the part on the plate. Roasting the cauliflower brings out the earthy flavours of the vegetable
Salt & pepper sprouting broccoli with sriracha mayonnaise
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4 - 6
Skip to ingredients
For the sriracha mayonnaise
- 1 egg
- 1 limejuiced
- 1 garlic clovefinely chopped
- 250ml rapeseed oil
- 1-2 tbsp srirachato taste
For the broccoli
- 140g cornflourplus a little extra for dusting
- 60g plain flour
- 1 tsp black peppercornstoasted and coarsely crushed
- 1 tsp Sichuan peppercornstoasted and coarsely crushed
- 160ml sparkling waterchilled
- handful of crushed ice
- 500g sprouting broccolitrimmed
- sunflower oilfor deep-frying
To serve
- 1 tsp sunflower oil
- 3 spring onionssliced diagonally
- 2 garlic clovesfinely sliced
- 1 red chillifinely sliced into rings
- 1 limecut into wedges (optional)
Nutrition: per serving (6)
- kcal475
- fat36g
- saturates3g
- carbs31g
- sugars1g
- fibre4g
- protein4g
- salt0.9g
Method
step 1
For the mayo, blitz the egg, lime juice and garlic in a food processor until light and frothy. With the motor running, add the oil in a thin, steady stream until the mixture thickens and emulsifies. Switch off, season, then fold in the sriracha. Chill until needed.
step 2
Slowly heat the oil to 175C in a wok or deep-fat fryer (a drop of the batter will sizzle and turn brown in 20 secs). To make the batter, mix the flours with 1 tsp sea salt and the peppers. Whisk in the sparkling water and crushed ice. Dust the broccoli first in corn flour, then dip each piece in the batter, shaking off any excess. Add the broccoli to the hot oil in batches and fry for about 2 mins or until golden and crisp. Scoop out using a slotted spoon, and drain on a plate lined with kitchen paper.
step 3
Heat the sunflower oil in a wok. Add the spring onions, garlic, onions and chilli, and stir-fry for 2 mins or until fragrant.
step 4
To serve, arrange the broccoli on plates or on a platter, scatter with the stir-fried aromatics, drizzle over the mayo and serve with some lime wedges, if you like.
