CRISPY SICHUAN-SPICED CAULIFLOWER

Recipes, food styling & photography Will Bowman & Jane Lyons

	FOR THE CRISPY CAULIFLOWER
	1 large cauliflower, cut into small chunks (freeze leaves and stalk to add to your next pie/stir fry/pizza)
	1 teaspoon fennel seeds
	3 tablespoons cornflour
	2 tablespoons white flour
	4 tablespoons neutral oil
	½ teaspoon sesame oil
	½ teaspoon salt
	FOR THE SICHUAN TOPPING
	2 tablespoons neutral oil
	1 shallot, finely sliced
	2 spring onions, finely sliced
	1 cup diced celery
	6 garlic cloves, crushed
	1 tablespoon Sichuan peppercorns, crushed
	½ cup roasted peanuts, roughly chopped
	2 tablespoons grated ginger
	½ teaspoon chilli flakes
	1 tablespoon soy sauce
	2 tablespoons black vinegar
	1 teaspoon kecap manis (sweet soy sauce)
	3 tablespoons hoisin sauce
	spring onions, to serve
	coriander, to serve

1.	Heat oven to 220°C.
2.	Put cauliflower in a large bowl with fennel seeds, cornflour and flour, oils and salt.
3.	Toss well to coat cauliflower in the mixture.
4.	Place a roasting tray into the hot oven for 5 minutes, then remove and carefully add cauliflower to the hot tray.
5.	Bake for 20-30 minutes or until cauliflower is crispy on the outside and cooked through.
6.	Check the cauliflower a couple of times during the cooking time and give the tray a shake.
7.	If the cauliflower is starting to look too brown, turn down the oven heat slightly.
8.	While the cauliflower cooks, heat oil in a frying pan over a medium heat.
9.	Add shallot and spring onions and fry until soft.
10.	Add celery, garlic and peppercorns and cook for a couple of minutes before adding the remaining sauce ingredients.
11.	Cook, stirring occasionally, for 5 minutes, adding a splash of water to loosen the sauce if needed.
12.	Taste and add more spice, soy or vinegar if desired.
13.	Pour Sichuan sauce over the warm cauliflower and top with chopped spring onions and coriander.