Lemongrass Chilli Cauliflower
roasted cauliflower quickly stir fried with a zesty and fragrant trio of lemongrass, chilli and ginger.
2 -3 people
2 -3 people
  • 700grams cauliflower(broken into bite-size florets)
  • 2tablespoons fish sauce(divided)
  • 2teaspoons oyster sauce
  • 1/4teaspoon ground black pepper
  • 1teaspoon sesame oil
  • 1tablespoon vegetable oil
  • 1large clove garlic(finely chopped)
  • 1/2teaspoon ginger(minced)
  • 1stalk lemongrass(finely chopped – about 20 grams, or 2 tablespoons)
  • 1 long red chilli(thinly sliced, deseeded if preferred)
  • 1/4teaspoon dried chilli flakes
  • 1/2 onion(sliced)
  • 125mililtres coconut water or stock(about 1/2 cup)
For the spring onion oil
  • 2large spring onions(about 60 grams)
  • 60mililitres vegetable oil
  1. Preheat the oven to 220°C/ 425°F
To make the spring onion oil
  1. To make the spring onion oil, slice the spring onions crossways into thin rounds. Heat the oil in a pan over medium-low heat and add the spring onions, and cook gently for about 5 minutes till the spring onions have softened and lost their brightness, but not turned brown. Turn off the heat and transfer to a bowl to use later.
To roast the cauliflower
  1. In a roasting dish, combine the cauliflower with the oyster sauce, pepper, sesame oil and 1 tablespoon of fish sauce, mixing well to ensure everything is coated. Roast for 20 minutes until the cauliflower is browned around the edges, stirring halfway through.
  2. Remove from the oven, and set to one side. If necessary, the cauliflower can be prepared up to this point ahead of time and refrigerated until needed.
To stir fry
  1. Heat the oil in a wok or large frying pan on medium-high, then add the onion and lemongrass and fry for a minute or two until they turn golden, then add the garlic and ginger and fresh and dried chilli and fry for a few more seconds till fragrant, but be careful not to let them burn.
  2. Turn the heat up to high and add the cauliflower and mix with the aromatics, then add the remaining 1tbsp fish sauce and coconut water. Cook for a further couple of minutes over high heat until the liquid has mostly reduced. Taste and adjust for seasoning if necessary.
  3. Transfer to a serving dish or plates and top with spring onion oil (or simply fresh spring onions and extra fresh chilli if desired.