Fried Cauli With Sesame Fries And Zingy Slaw

Preheat the oven to 240°C/ 220°C (fan)/ gas 9

Peel and finely chop (or grate) the garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Cut the cauliflower into small florets

Tip: Large cauliflower? Use 400g [800g] max to avoid cauli-overload!

Add the chopped ginger, chopped garlic and soy sauce to a medium bowl – this is your marinade

Add the cauliflower florets and give everything a good mix up, then set aside until later

Meanwhile, cut the potatoes (skins on) into thin fries

Add the fries to a baking tray with a drizzle of vegetable oil and a generous pinch of salt

Put the tray in the oven for 20-30 min or until they're cooked through and crisp

While the fries are cooking, trim, then slice the spring onions finely

Grate the radishes

Top, tail, peel and grate the carrots

Add the sliced spring onion, grated carrot and grated radish to a small bowl

Add the rice vinegar and mix to combine – this is your zingy slaw

Combine the mayo with the hoisin sauce in a small bowl – this is your hoisin mayo

Add the cornflour to a large bowl

Add the marinated cauliflower florets

Stir it all together so the florets are fully coated in cornflour – this is your coated cauliflower

Heat a large, wide-based pan (preferably non-stick), with a drizzle of vegetable oil (enough to cover the bottom of the pan) over a medium-high heat

Once hot, add the coated cauliflower and cook for 10-12 min, turning occasionally, or until crispy on the outside and tender on the inside – this is your fried cauli

Sprinkle the fries with the sesame seeds – these are your sesame fries