Sticky Prawn with Roasted Cauliflower

Ingredients

• For the Roasted Cauliflower
• Cauliflower 1
• Olive oil 2 tbsp
• Salt 1/2 tsp
• Black pepper 1/4 tsp
• For the Sticky Prawns
• Raw king prawns 300g
• Garlic cloves 2
• Fresh ginger 1 inch
• Soy sauce 3 tbsp
• Honey 2 tbsp
• Rice vinegar 1 tbsp
• Chilli flakes 1/2 tsp
• Sesame oil 1 tsp
• Vegetable oil 1 tbsp
• For Serving
• Spring onions 2
• Sesame seeds 1 tsp

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Cut the cauliflower into bite-sized florets. Toss them in a large bowl with the olive oil, salt, and pepper until evenly coated.
3. Spread the cauliflower florets in a single layer on a baking tray. Roast for 20-25 minutes, or until tender and lightly golden brown.
4. While the cauliflower is roasting, prepare the sticky glaze. Finely mince the garlic and grate the ginger.
5. In a small bowl, whisk together the soy sauce, honey, rice vinegar, chilli flakes, minced garlic, grated ginger, and sesame oil. Set aside.
6. Heat the vegetable oil in a large frying pan or wok over a medium-high heat.
7. Add the raw king prawns to the hot pan and stir-fry for 2-3 minutes until they turn pink and are cooked through.
8. Pour the prepared sticky glaze over the cooked prawns in the pan. Stir well to coat, and cook for another 1-2 minutes until the glaze thickens and becomes sticky.
9. Add the roasted cauliflower florets to the pan with the sticky prawns. Toss gently to combine and coat the cauliflower in the glaze.
10. Serve immediately, garnished with sliced spring onions and toasted sesame seeds.