Thai-Style Cauliflower

This is a Thai-inspired way to cook cauliflower. The flavours are assertive, which is fine as the cauliflower is a sturdy vegetable. This dish is tasty enough to serve as a main course by itself.


  • 750 g (1½ lb) cauliflower
  • 1 tablespoongroundnut oil
  • 4 garlic cloves, crushed
  • 2 tablespoons seeded and finely shredded fresh red chilli
  • 3 tablespoons finely shredded spring onions
  • 2 tablespoons finely chopped fresh coriander
  • 1 tablespoonlight soy sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ½ teaspoon turmeric
  • 450 ml (15 fl oz) water
  • 2 teaspoons sesame oil


Cut the cauliflower into small florets.

Heat a wok or large frying-pan over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, add the garlic, chilli and spring onions. Stir-fry for about 20 seconds to flavour the oil. Quickly add the cauliflower florets and stir-fry them for 1 minute. Next add the fresh coriander, soy sauces, salt, sugar, turmeric and water. Turn the heat down, cover and simmer for 10 minutes or until the cauliflower is tender. Stir in the sesame oil and turn on to a warm serving platter and serve at once.