Wok-fried cauliflower with honey soy hoisin and pine nuts

Photographer: Tamsin Jones

This vegan cauliflower dish comes with a spicy, savoury hoisin sauce and works well with noodles or rice or even on its own. The trick is to wok-char the cauliflower to bring out its smoky, sweet flavours.

Serves: 2

Time to make: 17 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

1 tablespoon canola oil
1 head cauliflower, broken into florets
20g toasted pine nuts
10g finely chopped fresh chives, to garnish
For the sauce
1 teaspoon grated fresh ginger
1 red chilli, deseeded and finely chopped
1 teaspoon runny honey
1 tablespoon hoisin sauce
1 teaspoon reduced-salt light soy sauce
¼ cup cold vegetable stock, made with a salt-reduced stock cube
1 tablespoon cornflourcornstarchX combined with 2 tablespoons cold water

Instructions

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1 Whisk all the ingredients for the sauce together in a small jug, then set aside.

2 Heat a wok over a high heat until it starts to smoke, then add the oil. Add the cauliflower florets and stir-fry for 30 sec, then drizzle in 30ml cold water around the edge of the wok to create some steam to help cook the florets further. Keep stirring until any liquid evaporates, charring the cauliflower.

3 Pour in the sauce and stir carefully to coat the florets well. Bring the sauce to the boil and cook for about 4 min until it’s glossy and the cauliflower is tender. Garnish with the pine nuts and chives and serve.

HFG tip

You may find this article interesting:

The health benefits of cauliflower

And here’s some more delicious recipes using cauliflower:

Cauliflower pizza base

Cheesy cauliflower carbonara

Broccoli and cauliflower steaks with fried capers

Cheesy potato, cauliflower and thyme shakshuka

Nutrition Info (per serve)

Calories 298 cal

Kilojoules 1247 kJ

Protein 8 g

Total fat 15 g

Saturated fat 1.4 g

Carbohydrates 28 g

Sugar 14 g

Dietary fibre 4.9 g

Sodium 276 mg

Calcium 46 mg

Iron 1.7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: Mar 2021

One comment on Wok-fried cauliflower with honey soy hoisin and pine nuts

Jen deMontalk May 12, 2021 at 7:37 pm #

Made this tonight. Very tasty. Served it with brown rice and tofu and used toasted almonds, as I couldn’t find my pine nuts. Everyone loved it, so I’ll definitely make it again!

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