1 head of cauliflower (600g)
3 tbsp cashew nuts
1 tbsp toasted sesame oil
1 red pepper, sliced
100 g baby corn, halved lengthways
1 tsp five-spice
100 g petit pois, defrosted
3 spring onions, finely sliced
2 tbsp coriander, roughly chopped
1 tsp dark soy sauce
1. Chop the cauliflower into quarters, then in a food processor process the cauliflower until the consistency appears similar to rice and set aside.
2. In a small pan dry-fry the cashews for a minute until toasted and set aside.
3. In a wok, heat the sesame oil until hot, then fry the pepper and baby corn for a couple of minutes until softened and slightly charred. Then add the five-spice and fry for one more minute before adding the cauliflower. Cook for 5 minutes until just tender. Then add the petit pois and cashews, spring onions and soy sauce, toss together and serve.