Sweet and Spicy Sesame Cauliflower

Sticky Sesame Cauliflower

Ehmergerd YES! This is amazingly delicious, VEGAN and baked, not fried.

Wowzers. What more can you want?!

Sweet, spicy, sticky sesame cauliflower nomnomnomnom

Serves – 4

Prep Time – 15 minutes

Cooking Time – 30 minutes

Ingredients – Batter

  • 1 packet of McCain Cauliflower
  • 1 cup almond milk
  • ½ cup plain flour
  • ½ cup self-raising flour
  • ½ tsp bi carb soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp ground black pepper
  • ½ tsp garlic powder
  • ½ tsp chilli flakes
  • 2 tbs canola oil

Ingredients – sauce

  • ¼ cup soy sauce
  • ¼ cup maple syrup
  • 1/8 cup rice wine vinegar
  • 2 tsp sesame oil
  • 1 clove garlic – crushed
  • 2 tsp hot chilli sauce
  • 2 tsp corn flour
  • 1/8 cup cold water
  • Toasted sesame seeds, brown rice and spring onions to serve


  1. Preheat a fan forced oven to 230°C. Line an oven tray with baking paper and coat with 1 tbs of canola oil.
  2. Cook McCain Cauliflower according to packet instructions. Once cooked, cut large pieces into bite sized chunks.
  3. Place almond milk, salt, pepper and chilli flakes in a medium sized mixing bowl. Sift in flours, bi-carb soda, baking powder and garlic powder, mix well to combine.
  4. Dip cauliflower pieces into batter, one at a time, allow excess to drip off and place onto the lined baking tray. Repeat until all are coated.
  5. Bake cauliflower for 7 minutes. Remove from oven, turn cauliflower pieces and drizzle with remaining canola oil. Return to oven and bake for a further 8 minutes.
  6. Meanwhile, place soy sauce, maple syrup, rice wine vinegar, sesame oil, garlic and chilli sauce into a small saucepan and allow to simmer, stirring frequently for 10 minutes.
  7. Combine water and cornflour, mix well to combine, add to sauce mixture and remove from heat.
  8. Remove cauliflower from oven, pour over sauce and return to oven for a further 5 minutes.
  9. Top cauliflower with toasted sesame seeds and serve with brown rice and spring onions.

Rainbow Noodles

Vegetarian Rainbow Noodles

This week is Meat Free Week; why go meat free? I hear you ask… Well, it encourages you to think about how much meat you eat, where your meat comes from and the impact eating too much meat has on your health, the environment and animals. Head to www.meatfreeweek.org for more info. 
If you’re a little hesitant to try a week without meat, and I totally understand, meat is delicious; why not try 2-3 dinners sans our fury and scaled friends? Opt instead for a tonne of deliciously nutritious veggies and I guarantee you your body will be feeling great! Try starting with these Rainbow Noodles, filled with so many noms that you won’t even notice you’re missing meat. So, go forth and taste the rainbow!


  • 450g of Hokkien Noodles – cooked as per packet instructions
  • 2 cups of McCain Pea, Corn and Carrot Mix – cooked as per packet instructions
  • 1 red capsicum – cut into long strips
  • ¼ red cabbage – cut into long strips
  • 3 shallots – sliced into 5mm diagonal rounds
  • 1 tbs of peanut oil
  • 2 tbs sweet or hot chilli sauce depending on your tastebuds
  • 3 tbs of oyster sauce
  • 3 tbs of freshly squeezed lime juice
  • Toasted sesame seeds and chopped unsalted peanuts – to serve


  1. Cook Hokkien Noodles according to package instructions.
  2. Meanwhile, heat oil in a large saute pan over medium-high heat. Add the whites of the shallots and sauté for 2 minutes, or until fragrant. Add cabbage, and capsicum, cook for 5-7 minutes, stirring occasionally, or until cabbage has wilted and capsicum has softended.
  3. Place the McCain Pea, Corn and Carrot Mix, Hokkien Noodles, sweet chilli sauce, lime juice, oyster sauce and vegetable mix to a large mixing bowl and toss well to combine.
  4. Serve topped with the greens of the shallots, toasted sesame seeds and peanuts if desired.

TIP: this is delicious cold and is great for picnics or lunchboxes.


Vegetarian Rainbow Noodles