GREEN cuisine

Sticky sesame-baked cauliflower

Sticky, crunchy, with the right balance of sweetness from maple and acidity and heat from some chilli.

Serves 4

For the cauliflower:

120g spelt flour
2 tbsp rice flour
A clove of garlic, grated
1 tbsp sesame seeds
1 large head of cauliflower (about 800g)

For the sauce:

3 tbsp soy sauce or tamari
2 tbsp maple syrup
1 tbsp toasted sesame oil
1 tbsp rice vinegar
1 tbsp tomato puree
1 tbsp chilli paste or chilli sauce
2 cloves of garlic, peeled and grated
A small thumb-sized piece of ginger, peeled and finely grated
3 tbsp sesame seeds

To serve:

300g brown rice
2 heads of Little Gem lettuce, shredded
1 tbsp sesame seeds
4 spring onions, thinly sliced

1 Preheat the oven to 200C/Gas 6. Line 2 baking trays with greaseproof paper. To cook your rice, rinse it under cold water until the water runs clear then put it into a pan, cover with 3 times the amount of water and bring to the boil. Cook for 20-40 mins, depending on the type of brown rice you are using.

In a large bowl, whisk the flours, 150-200ml water, grated garlic, sesame seeds, and a good pinch each