WOK JOY
CAULIFLOWER STEAK WITH A RICH CHINESE GRAVY
“I love a big pile of rice smothered in gravy; for me it is comfort on a plate. This recipe is quite simply, ‘food for your soul’. A huge Cantonese marinated cauliflower steak that is juicy on the inside and deliciously crispy on the outside, smothered in a rich dark aromatic gravy.”
Serves 3 to 4 EASY GREAT VALUE Preparation: 10 minutes Cooking: 25 minutes
salt ½ t
black pepper ½ t
garlic powder ½ t
onion powder ½ t
Chinese five-spice ½ t
cauliflower 1 large head
groundnut oil 2 T
sesame oil 2 t
For the gravy:
mushroom stir-fry sauce 2 T (see right or use shop-bought)
rice wine 1 T
dark soya sauce 1 t
white pepper a pinch
vegetable stock 1 cup
cornflour 1 t
groundnut oil 1 t
garlic 2 cloves, roughly chopped
“For me, this is comfort on a plate. This recipe is,
