Ingredients

Head cauliflower, cut into florets (not too small)

For the batter

60g cornflour

60g flour

15g sesame seeds

5g salt

3g baking soda

approx. 120ml iced water

For the sauce

30g ginger matchsticks

30g grated garlic

100g tomato ketchup

60ml light soy

30ml rice vinegar

30g sugar

garnish/ serve with 50g peas, 6 chopped spring onions, sticky rice

Method

1. Whisk the batter ingredients together, then dip in the florets and deep fry for 3-4 minutes, drain

2. To make the sauce, whisk together, then warm to a simmer

3. Add the peas and onions,

4. Spoon rice into a bowl, add cauliflower, pour over sauce

If you make this, or any other recipe from the show, send us a picture to sundaybrunch@channel4.com