1 large cauliflower, broken into even sized florets
2 tbsp of cooking oil
4 tbsp of smooth peanut butter
2 tbsp of Lee Kum Kee seasoned rice vinegar
100ml of boiled water
1 tbsp of Lee Kum Kee chilli garlic sauce
120g of Lee Kum Kee sweet hoisin sauce
2 cloves of garlic, minced
100ml of water
2 spring onions, sliced finely
1 cucumber, top, tailed and halved, and sliced thinly into 4cm lengths
Pickled red chillies
140g of dry weight glass noodles, cooked as per packet instructions
1 tsp of Lee Kum Kee pure sesame oil
2 heads of little gem lettuce, leaves kept whole but separated
Preheat the oven to 220°C/200°C fan/gas mark 7. Line a tray with baking paper, add the cauliflower and drizzle with oil. Toss with your hands and roast for 15 minutes.
Mix the smooth peanut butter with the Lee Kum Kee seasoned rice vinegar and slowly add 100ml of boiling water, stirring it thoroughly until you get to the consistency of double cream. You may not need all the water. Set aside.
Mix the Lee Kum Kee chilli garlic sauce, sweet hoisin sauce, garlic and water together. Toss in the cauliflower and return to the oven, turning it down to 200°C/180°C fan/gas mark 6 and roast for a further 10 minutes.
Remove the cauliflower from the oven, garnish with spring onions and serve with cucumbers, peanut sauce, pickled chillies, glass noodles tossed with sesame oil and lettuce leaves.