1 large cauliflower, broken into even-sized florets
2 tbsp cooking oil
4 tbsp smooth peanut butter
2 tbsp Lee Kum Kee Seasoned Rice Vinegar
100ml boiled water
1 tbsp Lee Kum Kee Chilli Garlic Sauce
120g Lee Kum Kee Sweet Hoisin Sauce
2 cloves of garlic, minced
2 spring onions, sliced finely
1 cucumber, top, tailed, halved, and sliced thinly
Pickled red chillies
140g dry weight glass noodles, cooked as per instructions
1 tsp Lee Kum Kee Pure Sesame Oil
2 heads of Little Gem lettuce, leaves separated
Preheat oven to 220C /200C fan/gas mark 7. Line a tray with baking paper, add the cauliflower and drizzle with oil. Toss with your hands and roast for 15 minutes.
Mix the smooth peanut butter with the seasoned rice vinegar and slowly add 100ml boiling water, stirring it thoroughly until you get the consistency of double cream. You may not need all the water. Set aside.
Mix the chilli garlic sauce, sweet hoisin sauce, garlic, and water together. Toss in the cauliflower and return to the oven, turning it down to 200C/ 180C fan/gas mark 6 and roast for a further 10 minutes.
Remove cauliflower from the oven, garnish with spring onions and serve with cucumbers, peanut sauce, pickled chillies, glass noodles tossed with sesame oil and lettuce leaves.
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