My new book One is out + Sticky sesame-baked cauliflower

One is finally out. I am feeling all the love today as my 4th book lands on doorsteps. Making a book is the work of many talents and while my name is on the cover its thanks to the love and skills of many talented people that it’s an actual thing you can hold in your hands. I wanted to shout them out.

@issycroker for your incredible photos
@teganhendelstudio for pin-sharp elegant design
@emilyezekiel for your creativity, lols and styling skills
@christinamackenzie for your good vibes and great cooking
@kittycolescooks for your 10/10 kitchen skills
@itselliegame & @hansvanbrooklyn @4thestatewilliamcollinsdesign for the cover. I adore it
@rachelvere for your guiding hand
@emmalee27 for lending us your house of dreams

To @louisemhaines @michellekane1 @mattclacher and all at my very brilliant publishers @4thestatebooks for it ALL.

@daisyshayler @kempkitchen @nena.foster.food for your pro recipe testing and to all those who answered the call to help test the recipes in your homes. Too many for here.

Lastly to my best @smallislandbigcity @01rpilston – so lucky to have you two.

Sticky sesame-baked cauliflower

I wanted to share a recipe from the book in celebration. Sticky sesame baked cauliflower, it’s crispy, sticky and hits the venn diagram cross-section of sweet, salty and sour. I eat it with crisp leaves and lime spiked rice.

SERVES 4

FOR THE CAULIFLOWER
120g spelt flour
2 tablespoons rice flour
a clove of garlic, grated
1 tablespoon sesame seeds 1 large head of cauliflower
(about 800g)

FOR THE SAUCE
3 tablespoons soy sauce or tamari
2 tablespoons maple syrup
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon tomato purée
1 tablespoon chilli paste or chilli sauce
2 cloves of garlic, peeled and grated
a small thumb-sized piece ofginger, peeled and finely grated
3 tablespoons sesame seeds

TO SERVE
300g brown rice
2 heads of Little Gem lettuce, shredded
1 tablespoon sesame seeds
4 spring onions, thinly sliced

Preheat the oven to 200°C/180°C fan/gas 6. Line 2 baking trays with greaseproof paper. To cook your rice, rinse it under cold water until the water runs clear then put it into a pan, cover with 3 times the amount of water and bring to the boil. Cook for 20–40 minutes, depending on the type of brown rice you are using.

In a large bowl, whisk the flours, 150–200ml water, grated garlic, sesame seeds and a good pinch each of salt and pepper. Your batter should be like a pancake batter, thick enough to coat a piece of cauliflower and not run off. If the batter is too thick, add a drop of water until you reach that consistency.

Cut the cauliflower into small florets. Toss the cauliflower florets in a good pinch of salt, then drop them into the batter and stir until all the pieces are coated. Use 2 forks to transfer the battered cauliflower to the baking trays, leaving a bit of space around each floret. Bake for 20 minutes until golden brown.

While the cauliflower is baking, make the sauce. In a small saucepan combine the sauce ingredients. Bring the sauce to a gentle boil on the stove over a medium heat. Simmer for a couple of minutes or until slightly reduced. Set aside.

When the cauliflower is golden and crisp remove it from the oven and let it cool slightly. Once it is cool enough to handle, transfer the par-baked cauliflower to a large bowl. Cover the cauliflower with all but 3 table- spoons of the sesame sauce. Toss to thoroughly coat the cauliflower.

Put the cauliflower back on the baking trays and back into the oven for another 10–15 minutes, or until the edges are starting to darken. Remove from the oven. Serve with the shredded lettuce and cooked rice. Finish with the remaining sauce, extra sesame seeds, and spring onions.

IMAGE: Issy Croker