Summary

Ingredients

• 2 tablespoon sesame oil or rapeseed oil
• 1 teaspoon ginger root, finely chopped
• 500 g cauliflower florets
• 300 ml vegetable stock
• 1 teaspoon, leveled chili powder, amount to your own taste
• 1 bunch spring onion (s), cut into rings
• 1 medium bell pepper (s), red, diced into small pieces
• salt and pepper
• sugar
• some cornstarch to thicken, about 2 teaspoons

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Instructions

1. Fry the ginger in a wider saucepan over medium heat, add cauliflower florets and stir-fry for 1 minute. Deglaze with the broth, mix in the chilli and cook gently for about 3 minutes with the lid closed.
2. Add the diced paprika and spring onions and simmer for about 5 minutes. The cauliflower shouldn`t get too soft.
3. Mix the cornstarch with a little water and bind the sauce in the pot with it. Season to taste with salt, pepper and sugar.
4. Serve with potatoes.