Nutrition and extra info
Nutrition: per serving
Ingredients
Cauliflower
coll-ee-fl-ow-ah
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
Ginger
jin-jer
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
Maple syrup
may-pul sir-rup
The rising spring sap of a number of varieties of maple tree…
Soy sauce
soy sor-s
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
Kidney beans
kid-nee beenz
Native to the Americas, kidney beans are so called because of their shape and come in very…
Method
Put the peppercorns in a dry frying pan and toast over a medium heat for 3 mins, stirring frequently. Tip onto a plate.
Put 2 tbsp oil in the frying pan, add the cauliflower and cook over a high heat for 5 mins to colour. Meanwhile, blitz the peppercorns in a small food processor or grind using a pestle and mortar and mix with the cornflour.
Drizzle the remaining 1 tbsp oil in the pan and add a third of the cornflour mix to coat the cauliflower. Cook for 1 min, then add the garlic, ginger, chilli, three-quarters of the spring onions and 400ml water.
Cover with a lid or baking tray and boil for a couple of mins. As this cooks, add the maple syrup, soy sauce and vinegar, plus 6 tbsp water, to the remaining cornflour mix in a separate bowl. Stir until smooth and set aside.
Add the maple cornflour mix to the cauliflower, stirring. Bring to the boil, then turn down the heat, add the beans, cover and simmer until the sauce thickens and the cauliflower is tender.
Tip onto a plate, scatter over the coriander, if using, then top with the remaining spring onions and the peanuts.
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