Kung pao cauliflower & prawn stir-fry

• cauliflower↗¼

  broken into florets

• vegetable oil↗1 tbsp tbsp
• garlic clove↗1

  finely sliced

• chilli↗½ red

  finely sliced

• ginger↗thumb-sized piece of

  finely grated

• raw king prawns↗60g g
• rice vinegar↗1 tbsp tbsp
• hoisin sauce2 tbsp tbsp
• spring onions↗3

  shredded

• peanuts↗15g g

  roughly chopped

• cooked brown rice↗

  to serve

Step-by-step instructions

1. 1

   Heat the grill to high. Toss the cauliflower on a tray with ½ tbsp of the oil and grill for 15-20 mins or until tender and golden around the edges.

2. 2

   When the cauli is done, heat the remaining oil in a small saucepan or wok. Tip in the garlic, chilli and ginger, and cook for 1 min. Raise the heat, add the prawns and fry for 1 min. Splash in the vinegar and hoisin, let it bubble, then toss the cauliflower through the sticky sauce. Top with the spring onions and peanuts, and serve with rice.