STIR-FRIED CAULIFLOWER WITH BLACK SESAME SEEDS

A recipe I made a little while back called for black sesame seeds and as I have quite a few of these seeds remaining, I am trying to gradually incorporate them into more cooking. Interestingly, I find myself preferring the slightly bitter black seeds to the more nutty quality of the white seeds. If you do purchase sesame seeds in bulk and do not plan to use them within the month, store them in the fridge as these miniature seeds contain a high content of oil. This stir-fry was inspired from a recipe in September’s ‘Recipe’ cookbook. I was drawn to it due to how simple it looked- the instructions took up only 1/10 of a page. It proved to be one of the tastiest stir-fries I have made in a long time. I highly recommend searching for black sesame seeds as they do intensify the flavour of this dish. Black sesame seeds can be found in the spice aisle of most major supermarkets and organic stores.

INGREDIENTS

• 1 small carrot, finely chopped
• 1 small red capsicum, finely chopped
• 1 cup red cabbage, roughly chopped
• 1 cup basmati rice
• 2 garlic cloves, finely chopped
• 350g cauliflower (or approx. 1/2 a cauliflower), cut into even florets
• 1 tablespoon coconut oil
• 1/8 cup gluten-free soy sauce
• 3 tablespoons gluten-free sweet chilli sauce
• 1 tablespoon black sesame seeds
• 3cm fresh ginger, finely grated 

COOKING 

1. Place rice and 2 cups water in a small saucepan. Bring to the boil, then simmer, cooking for 12-14 minutes or until rice is tender and all water has been absorbed. Remove from heat. 

2. Meanwhile, heat coconut oil in a wok over medium heat and swirl oil to coat. Add garlic, ginger and sesame seeds to the wok, stirring for 1 minute. Pour soy sauce and sweet chilli sauce into the wok, turning the heat to a simmer. Simmer for a few minutes, until the sauce has been reduced by half. Add carrot, capsicum, red cabbage and cauliflower to the wok and stir-fry for 7 minutes or until vegetables are just tender. Add the cooked rice into the wok and toss until combined well with the vegetables and the sauce. Serve warm. 

Serves / 4

Total Preparation time / 15 minutes

Total Cooking time / 20 minutes 

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