In my household we love Asian cuisine, but we don’t love how take-out is so greasy and shy on the veggies. We are also trying (like most others) to consume less meat in our house. This recipe uses cauliflower (as we have had so much of it this summer and had to use it up) but would also work deliciously with chicken or even tofu. The cauliflower lightens this dish so it’s perfect on those hot summer nights when you’re looking for a light meal but still want a warm dish. Whether you make this recipe for meatless Monday or on a hot summer day, you won’t regret it!

3 servings / 15 mins prep time / 1 hr total time

Ingredients

1 head of cauliflower, cut into bite size pieces

1 tbsp olive oil

½ tsp salt

Sauce

       2 tbsp dry sherry

       3 tbsp soy sauce

       2 tsp corn starch

       1 tbsp rice vinegar

       2 tsp hoisin sauce

       2 tsp sugar

       1 tsp sesame oil

       1 tbsp Sambel olek

       1 tsp ginger paste

       1 large garlic, grated

Garnish

Green onion, finely sliced

Sesame seeds

Directions

Preheat oven to 375 °F and arrange cauliflower pieces on oven proof baking sheet.

Add olive oil and salt and mix until each piece is incorporated with the olive oil and salt.

Roast the oven for around 35 mins or until brown bits have developed and the cauliflower is fork tender.

Allow the cauliflower to cool.

In a bowl combine sauce ingredients.

In a large pan on medium heat add the cauliflower and sauce ingredients. Mix until well coated and thickened about 8 mins.

To enjoy, serve with steamed white rice and top with green onion and sesame seeds.