Japanese
Japanese
Soy and ginger Halloumi Fritters
This Japanese Fritters leans on soy and ginger to do the heavy lifting. We crisp the Halloumi...
Japanese · Salad
Soy and ginger Cauliflower Tabbouleh
A clean take on Cauliflower Tabbouleh, built on soy and ginger and finished the way we like it. Ready in about 50 min and easily enough for 2 people.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the soy and ginger elements, and pat the cauliflower dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the cauliflower and crisp until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the dashi stock and the rest of the soy and ginger flavours, letting them cook out for a minute until fragrant.
Add the spinach along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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