Crispy Cauliflower Kung Pao

INGREDIENTS

• 1 large head of cauliflower
• 350g brown basmati
• 2 egg whites
• 2 tbsp cornflour
• 2 tbsp plain flour
• 1 tbsp + 1 tsp sesame oil
• 5 small red chillies, pierced with a sharp knife
• 6 cloves garlic, finely sliced
• 6 spring onions, thinly sliced on the diagonal, plus extra to serve
• 1 thumb sized piece ginger, finely julienned
• 75g roasted unsalted peanuts, plus extra to serve
• 50ml soy sauce
• 150ml chicken stock
• 1 tsp sugar
• Sea salt

METHOD

1. Sit your cauliflower on a chopping board, slice off the stalk and pull off the outer leaves. Separate the cauliflower into florets, keeping them all a similar size.
2. Wash the basmati in a sieve under a cold tap for a few minutes to remove the starch. Place in a pan with a pinch of salt. Cover with 700ml water and bring to the boil. Turn down the heat and cook until the water has evaporated then cover with a tea towel to keep warm. Alternatively cook, using the same quantities, in a rice cooker.
3. In a medium mixing bowl, whisk together the egg whites, cornflour, plain flour, 1 teaspoon of sesame oil and a pinch of salt. Add the cauliflower florets and toss until completely coated.
4. Place the florets into your airfryer at 180°C/350°F for 15 minutes. You may need to do this in batches.
5. Heat the remaining sesame oil over a high heat in a wok and fry the chillies until blackened before adding the garlic, spring onions, ginger and peanuts. Stir fry until aromatic and the garlic and ginger are lightly browned.
6. Add the cornflour, stir then add the soy sauce and chicken stock. Bring to a boil and allow to thicken slightly then stir through the sugar.
7. Stir the cauliflower through the sauce to serve.
8. Serve the cauliflower with the rice and some extra sliced spring onions and peanuts.