Roasted cauliflower and bell peppers stir-fried in a sweet chili soy sauce
Curries With Bumbi · ♥ 539 likes · 15.2K views · 4 min video
Read about cauliflower in the BrightCulinary Book
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Ingredients
Method
Techniques
- 500 g cauliflower florets
- 1 tsp salt
- 1½ tbsp soy sauce
- 1 tbsp mushroom sauce
- 1½ tbsp tomato ketchup
- 1 tsp red chili sauce
- 1 tsp red chili flakes
- 1 tbsp sugar
- 3 cloves garlic
- 3 whole white parts of green onions
- bell peppers
Add the cauliflower florets, cut with a flat surface on both sides, and the bell peppers.
- olive oil
- freshly crushed black pepper
Add olive oil, salt and freshly crushed black pepper.
Roast in a preheated oven at 425F (400F with the convection fan) for 20 minutes.
- vinegar
- sesame oil
- ½ cup water
- 2 tsp cornstarch
In a bowl combine soy sauce, mushroom sauce, ketchup, vinegar, red chili sauce, chili flakes, sugar, sesame oil, water and cornstarch; mix until the cornstarch dissolves completely.
Mixing the stir-fry sauce
Heat the wok until screaming hot, add oil, then the onions; stir briefly on high heat.
Add the roasted cauliflower and bell peppers and stir on high heat; add the green onion greens and a sprinkle of lemon juice.
Finishing and serving