• Boil the cauliflower florets in lightly salted water for 3 minutes. Tip into a cauliflower to drain and steam dry. Hang on to the water if serving this as a main dish.
  1 cauliflower
• Place a wide frying pan over a high heat. If you have a wok, so much the better. I don't.
• Pour in the oil, then add the onion slices and stir-fry for a couple of minutes.
  2 tbsp sunflower oil, 1 red onion
• Add the ginger sticks and stir-fry for a further minute.
  2 thumb size knob root ginger
• Add the cauliflower florets and stir-fry for 6-7 minutes or until the cauliflower is cooked and charred in places. It should retain a bit of a bite.
• Add the spring onions and stir-fry for a further minute or two.
  2 spring onions (scallions)
• Add the firecracker sauce and stir. Let it bubble away, stirring all the time until it's thick and coats everything in a sticky layer. There should be no liquid left in the pan.
• As soon as the sauce hits the pan and you've given it a good stir, add ⅔ of the coriander leaves together with the stems. Stir again then remove from the heat.
• As a side dish, transfer the cauliflower into a serving bowl, scatter the sesame seeds and remaining coriander leaves over the top.
  ½ tsp sesame seeds
• For a main, add 100 ml (½ cup) of the cauliflower water and stir it in so that you have more of a sauce. Serve with rice or noodles and scatter the sesame seeds and remaining coriander over the top.

Firecracker Sauce

• For the sauce, whisk everything together in a small jug until homogenised.
  1 tbsp brown rice vinegar*, 1 tbsp mirin, 2 tbsp chilli sauce, 2 tbsp tamari (affiliate link), 1 ½ tbsp maple syrup*, 2 tsp toasted sesame oil*