Vietnamese style Cauliflower

 The first time I tasted this was around 30 years ago, it was also the first time I ate cauliflower and loved it!

It's a speedy and easy meal to prepare and inexpensive.

• 1/4 large cauliflower per person cut into bite-sized florets, stalk sliced and cut julienne, some of the outer leaves sliced thinly
• 1 clove of garlic peeled and chopped
• 1 hot green chilli sliced
• Ginger root about 2cm cube sliced and chopped
• 4 spring onions sliced in and angle
• 1 tbsp light soy sauce
• 1 tsp sugar (palm sugar is best)
• 150ml vegetable stock
• 1 tsp cornflour dissolved in cold water or 1tsp gravy granules
• Vegetable oil for stir-frying
• Basmati or Jasmine rice for serving

Pop the rice on to cook. I use a rice cooker but use whatever method you prefer.

Place a wok or heavy base pan on the heat and add about 2 tbsp of oil.

Once hot add the garlic, chilli and ginger.

Stir-fry for 30 seconds then add the cauliflower florets, stalk and leaves.

Cook for 3-5 minutes allowing the cauliflower to singe a little.

Add the spring onions and continue to stir-fry for 2-3 minutes.

Pour in the soy sauce then the vegetable stock. Then taste for seasoning and adjust if needed.

Test a piece of the cauliflower, you want it to start to soften outside but retain a bit of crunch inside.

Add the thickener of choice, stir-fry for 30 seconds and serve straight onto a bed of rice.