Ingredients:

• 1 cauliflower, cut into florets
• 4 tablespoons cornflour
• 2 tablespoons vegetable oil
• 3 tablespoons Selma's Special Sauce
• 2 tablespoons soy sauce
• 1 tablespoons rice vinegar
• 1 tablespoons honey
• 2 garlic cloves, minced
• 1 red pepper, chunked
• 4 spring onions, sliced
• 40 grams roasted peanuts, roughly chopped
• 300 grams cooked rice, to serve

Method:

1. Crisp the cauliflower: Toss the 1 cauliflower, cut into florets in 4 tablespoons cornflour to coat. Fry in 2 tablespoons vegetable oil until crisp and golden, about 10 minutes 10:00.
2. Make the sauce: Mix the 3 tablespoons Selma's Special Sauce, 2 tablespoons soy sauce, 1 tablespoons rice vinegar, 1 tablespoons honey and 2 garlic cloves, minced together to make the sauce.
3. Toss in the sauce: Add the 1 red pepper, chunked to the pan with the cauliflower and stir-fry for 2 minutes 02:00, then pour in the sauce and toss until everything is well coated and glossy.
4. Finish and serve: Scatter over the 4 spring onions, sliced and 40 grams roasted peanuts, roughly chopped, then serve over the 300 grams cooked rice, to serve.

Notes

Use Hot for a sauce that properly cuts through the sweetness; Mild or Medium keeps it milder and kid-friendly.