I recently tried this dish at the Japanese restaurant Wagamama and was amazed by how flavoursome it was. The cauliflower is a perfect alternative to meat, even for meat eaters and the sauce to this is just divine.

Ingredients:

• 1 cauliflower
• 1 red onion
• 6 garlic cloves, shredded
• 1 inch ginger shredded
• A few spring onions, shredded
• A handful of coriander, chopped

For the sauce:

• 2 tbsp soy sauce (dark if possible)
• 2 tbsp sweet soy sauce (called Kecap Manis but if you cannot find it just use normal soy sauce)
• 1/2 tsp cornflour
• 1 tsp sesame oil
• A few dashes of white pepper (or black if you don’t have)
• 1 tbsp balsamic vinegar
• 1 tbsp rice wine vinegar
• 1 tbsp sugar or agave nectar
• 2 tsp sriracha
• 2 tsp sweet chilli sauce

Method:

1. Cut the cauliflower into florets.
2. Make the sauce by mixing together all the sauce ingredients in a large bowl.
3. Mix the cauliflower in the sauce and leave for 15 minutes at least (longer if possible) to marinate.
4. Lay onto a flat tray. Keep the remaining sauce in the bowl.
5. Cook on grill until soft and sticky- about 10- 20 minutes depending on how big your pieces are.
6. In a wok, add around 2 tbsp oil. Add the onions, garlic, ginger and spring onions. Cook for a few minutes until soft. Add in the coriander.
7. In a separate pan, add the rest of the sauce from the cauliflower. Cook to reduce the sauce down until it is sticky.
8. Mix the cooked cauliflower with the veg mix and added sauce.