Stir-fried Cauliflower with Fresh Coriander

Name: Stir-fried Cauliflower with Fresh Coriander
Ingredients: ½ teaspoon freshly ground five-pepper mixture or black pepper; 2 teaspoons finely chopped lemon zest; 1 teaspoon salt; ½ teaspoon freshly ground five-pepper mixture or black pepper; 4 garlic cloves, thinly sliced; 1 teaspoon ground coriander; 750 g (1½ lb) cauliflower; 2 tablespoons extra virgin olive oil; Curry-flavoured Oil, to serve (optional); 150 ml (5 fl oz) Home-made Vegetable or Chicken Stock or water; 150 ml (5 fl oz) Home-made Vegetable or Chicken Stock or water; 3 tablespoons finely chopped fresh coriander; 150 ml (5 fl oz) Home-made Vegetable or Chicken Stock or water

Preparation info

Serves
4
as an accompaniment

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

Cauliflower, that satisfying vegetable, is not only easy to prepare but is adaptable to almost any type of seasoning. Here, I simply stir-fry it with olive oil and finish it with a shower of fresh coriander.

Ingredients

750 g (1½ lb) cauliflower
2 tablespoons extra virgin olive oil

Side dish
Vegan

Method

Cut the cauliflower into small florets about 4 cm (1½ in) wide.

Heat a wok or large frying-pan over a high heat until it is hot. Add the olive oil and, when it is hot and smoking, add the garlic and stir-fry for about 20 seconds to flavour the oil. Quickly add the cauliflower florets and stir-fry them for a few seconds. Next, add the ground coriander, salt, pepper, lemon zest and stock