• 600g cauliflower
  • 3 tbsp cashew nuts
  • 1 tbsp toasted sesame oil
  • 1 red pepper, sliced
  • 100g baby corn, halved lengthways
  • 1 tsp five-spice
  • 100g petit pois, defrosted
  • 3 spring onions, finely sliced
  • 2 tbsp coriander, roughly chopped
  • 1 tsp dark soy sauce


  1. 1

    Chop the cauliflower into quarters. In a food processor, blitz the cauliflower until the consistency appears similar to rice and set aside.

  2. 2

    In a small pan, dry-fry the cashews for 1 minute until toasted. Set aside.

  3. 3

    In a wok, heat the sesame oil until hot, then fry the pepper and baby corn for 2 minutes until softened and slightly charred. Add the five-spice and fry for 1 minute before adding the cauliflower. Cook for 5 minutes until just tender. Add the petit pois, cashews, spring onions, coriander and soy sauce, toss together and serve.

Nutritional Details

Each serving provides
  • Energy 720kj 172kcal 9%
  • Fat 8.3g 12%
  • Saturates 1.5g 8%
  • Sugars 8.0g 9%
  • Salt 0.36g 6%

% of the Reference Intakes

Typical values per 100g: Energy 276kj/66kcal

Each serving provides

12.2g carbohydrate 5.1g fibre 9.6g protein

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