- 1 whole cauliflower60g Lee Kum Kee chilli bean sauce30ml light soy½ lime35ml mirin10ml sesame oil30ml extra virgin olive oil40ml light coconut milk30ml water1 tbsp castor sugarGarnish¼ bunch coriander2 tbsp toasted sesame seeds
- Remove the protruding stem from the rear of the cauliflower and cut diagonally in half. Place the two halves, cut side up onto a baking paper lined oven tray. Place some of the outer leaves underneath to help balance the cauliflower halves, so they stay horizontal.Whisk together the chili bean paste, light soy, the zest and juice from half the lime, mirin, sugar and the two oils. Combine until smooth and spoon over the cauliflower halves.Place the tray with the cauliflower into a pre-heated barbecue or oven set at 180°C and roast for 45 minutes, basting with the pan juices every 15 minutes. Once you have a rick golden colour, cover with aluminium foil, and cook for a further 30 minutes, or until the core is soft and tender.To serve, cut into serving portions and top with a little of the juices, a sprinkle of toasted sesame seeds and several coriander sprigs.
Product used in recipe
- Lee Kum Kee - Chilli Bean Sauce
- Lee Kum Kee - Light Soy Sauce
- Obento - Mirin Seasoning
- Yeo's - Pure Sesame Oil
- TCC - Light Coconut Milk