Chinese dry-pot cauliflower

Method

• step 1

  Combine all the sauce ingredients in a small bowl until smooth. Trim the cauliflower and cut into thin bite-sized florets. Bring a pot of salted water to the boil. Blanch the florets for 2 mins until cooked but still crisp. Drain in a colander and shake dry.

• step 2

  Heat a wok over a high heat until a bead of water evaporates in 1-2 seconds. Add 1 tbsp oil and swirl to coat the sides. Stir-fry the onion for 2 mins until starting to soften on the edges but still crisp. Transfer to a bowl.

• step 3

  Heat the remaining oil in the wok and add the ginger, dried chillies and white parts of the spring onions. Reduce the heat to low-medium and fry for 1 min until fragrant. Add the garlic, chilli bean paste and black beans, and stir-fry for 30 seconds until the red oil from the chilli bean paste is released.

• step 4

  Turn up the heat to high and add the cauliflower, red chillies and the prepared sauce. Stir-fry, then cover and steam the cauliflower for 30 seconds. Uncover and stir-fry for 2 mins until the sauce starts to caramelise on the bottom of the wok and the cauliflower is softened and tender-crisp.

• step 5

  Add the onions and spring onion greens, stirring to incorporate. Taste and add salt, if needed. Remove from the heat and serve immediately.