Serves:4
Preparation time:10 minutes
Cooking time:30 minutes
Ingredients:
Cauliflower:
- 1 head cauliflower, cut into small florets
- 1 large red capsicum, cut 3cm cubed
- 1 large green capsicum, cut 3cm cubed
- Cooking oil spray
- Sea salt and pepper
Sauce:
- 6 cloves garlic, minced
- 3cm piece fresh ginger, grated
- 2 tablespoons Chang's Pure Sesame Oil
- 3 tablespoons Chang's Gluten Free Tamari Light Soy Sauce
- 4 tablespoons Chang's Original Hoisin Sauce
- 2 tablespoons Shaoxing wine (for a gluten free use sherry)
- 1 heaped teaspoon corn flour (corn starch)
Garnish:
- ¼ cup peanuts chopped
- (OR for nut-free version use ¼ cup Chang's Original Fried Noodles or Chang's Gluten Free Fried Noodles for a gluten-free option.
- 2 large green onions, thinly sliced
- 1 long red chilli, sliced (optional)
To Serve:
- Steamed Rice
Method:
- Preheat oven to 190C fan forced and line a baking tray with baking paper.
- Cut cauliflower into small florets, no larger than 3cm cubed and place onto tray along with the capsicums. Spray with cooking oil, season with salt and pepper and bake for 25 minutes.
- In the meantime, combine all the ingredients to create the sauce and prepare the garnish.
- Remove the tray from the oven and pour the sauce over the vegetables. Toss well to coat the vegetables and return to the oven. Bake for a further 10 minutes.
- Once cooked, remove from oven, garnish with green onions and choice between peanuts or for a nut-free version, Chang’s Fried Noodles. Serve immediately as a side dish or with steamed rice.
