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Broccoli and Cauliflower Vegan Umami Explosion
When crispy veggies meet a thick and creamy tahini sauce. Inspired by cold soba noodle salad and tantanmen ramen.
Course
sides
Total Time
30
minutes
Servings
4
Ingredients
1
Cauliflower
1
Broccoli
100
g
tahini
20
g
soy sauce
20
g
dark rice vinegar
15
g
lao gan ma
crispy chili oil aka the only thing you truly need in your life
50
g
water
Few drops sesame oil
Neutral oil
Flaky salt
Black sesame
Instructions
Break the cauliflower and broccoli down to florets. Then cut each floret in half to create a flat surface on one site.
In a large pan, add a shallow layer of oil, generously sprinkle flaky salt, then place the broliflower cut side down.
Work in batches - do not overcrowd the pan!
Fry on medium heat, until dark brown, about 5 minutes. Transfer florets into an oven dish.
Roast for about 10 minutes at a 180c oven, till cooked through but still have some bite.
Prepare the sauce: blend tahini, soy sauce, vinegar, lao gan ma, sesame oil and water together till smooth.
Dress a flat plate with plenty of sauce, arrange the cauliccoli on top.
Drizzle with extra laoganma and sprinkle with black sesame seeds.