The best thing about this dish is how much fun it is to cook- and how it tastes! The great colouring you’ll get on the cauliflower is unique in the wood fired cooking environment and the smell is incredible! Enjoy it on its own, or with some wood fired pilaf rice.
- 1 Head Cauliflower, cut into florets
- 6 Rashers Streaky Bacon, cut into lardons
- 1tsp Szechuan Peppercorns
- 5 Dried Red chillies
- 1 inch piece Ginger, finely chopped
- 1 Red Chili, sliced
- 2 Garlic Cloves, finely sliced
- ½ Bunch Spring Onions, whites finely sliced, green tops finely sliced and kept separate
- 2 Tsp Unsalted Peanuts, chopped
- 1tbsp Soy Sauce
- 2tsp Cornflour
- 1tsp Sherry
- 2tsp Sherry Vinegar
- 2tsp Hoi Sin
- 1tsp Caster Sugar
- 1tbsp Soy Sauce
- 1tbsp Toasted Sesame Oil
For this recipe you will firstly need to fire up your oven to its optimum temperature, maintaining it at around 300°c.
In separate bowls, mix the marinade and sauce ingredients together and set to one side.
Put the cauliflower florets in a roasting tray, drizzle with sunflower oil and roast uncovered in the oven for around 6 minutes or until starting to soften and colour nicely, shaking occasionally.
Once ready, remove the florets from the pan with a slotted spoon and add to the marinade bowl, mixing well.
Meanwhile, add the bacon lardons to the tray- with a touch more sunflower oil if required- and return to the oven until they begin to colour and crisp adding the dried chillies and Szechuan peppercorns for the last 30 seconds.
Using a slotted spoon, remove the bacon, chillies and Szechuan and leave on a plate to one side.
Shaking off any excess marinade, return the cauliflower to the tray and return to the oven for another 5 minutes, shaking regularly. The cauliflower will begin to blacken slightly during this process.
Add the ginger, sliced chilli, garlic, peanuts and spring onion whites to the tray, toss together, and cook for a further 2 minutes.
Finally, remove the tray from the oven, add the sauce to the tray, along with the bacon mix, and shake to mix together. Check the seasoning, and serve, topped with the spring onion greens.
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