Making meals from scratch using seasonal, locally grown veg is so much better for you, for our farmers and for the planet. But it can be tricky to think of tasty and nutritious recipes when you’re pushed for time.

This recipe from the Better Food Traders - who sell organic, fresh, delicious and seasonal veg - is the perfect way to use up any remaining veg from your veg box. 

Find your local Better Food Trader here. 

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Feeds: 4  

Cook time: 1 hour 

Ingredients

• Sesame soy sauce  
• 2 tsp sesame oil 
• 2 tsp fresh grated ginger 
• 2 cloves of garlic, minced 
• 60ml soy sauce 
• 80 ml maple syrup 
• 1.5 tbsp rice vinegar 
• 1 tsp siracha 
• 2 tsp corn starch or 1.5 tsp tapioca starch 
• 59 ml cold water 

For the cauliflower 

• 118 ml cup rice flour 
• 3 tbsp tapioca or corn starch. 
• 1/2 teaspoon garlic powder 
• 118 ml water 
• 2 tsp sesame oil 
• 1 small head of cauliflower, chopped into equal size florets 
• Sesame seeds  
• ½ teaspoon salt, some black pepper and cayenne 
• Spring onions 

For the rice  

• As much rice as you generally like to eat  
• All the left over veg you want to fry up from your seasonal veg 
• Onion 
• Fresh red chillies 
• Garlic 

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Method

Sticky Sesame Sauce: Heat a pan over medium heat. Add sesame oil, garlic and ginger. Cook for a minute. Add the soy sauce, rice vinegar, maple and bring to boil. Mix the water and cornstarch and bring to a boil to thicken. 

Cauliflower: Preheat the oven to 220 C. In a large bowl add the dry ingredients for the batter and whisk well. Dip the cauliflower heads into the batter and then once all of them are covered place onto a baking try and place in the oven. Bake for 25-30 mins.  

Once the cauliflower heads are cooked take them out of the oven and drizzle the sauce all over them.  

Rice: Boil your rice and in parallel start frying up the garlic, onion and any other veg you would like in your rice. Once your rice is boiled add it into your frying pan veg mix and stir all together.   

Sprinkle sesame and spring onions over the cauliflower and rice before serving. 

Find a copy of the new Jellied Eel print magazine in a stockist near you and you'll enjoy stories, hints and local tips to get you cooking!