1 head of cauliflower, broken into florets
Vegetable oil, for frying
2 tbsp five spice (or you can use a spice bag seasoning blend)
2 onions, sliced
2 red peppers, sliced
4 garlic cloves, crushed
1 red chilli, sliced
- Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6. Add the cauliflower to a roasting tray and drizzle with one tablespoon of oil and one tablespoon of the five spice seasoning. Roast for 20 minutes until golden brown.
- Heat a wok or frying pan to a high heat and add another tablespoon of oil. When the oil is hot, add the onions and stir continuously; you want them to soften but not colour too much.
- Add the peppers to the pan and cook for two minutes, then add the garlic and chilli and cook for 30 seconds more.
- Remove from the heat and mix in the roasted cauliflower.
- Heat some vegetable oil in a saucepan or deep fat fryer and fry the chips until crispy.
- Add the chips and cauliflower mixture to a large mixing bowl. Sprinkle over one tablespoons of the five spice seasoning and toss to coat (add more five spice if you prefer a stronger flavour).
Per serving: 498kcals, 21.7g fat (3.9g saturated), 68.8g carbs, 8.3g sugars, 9.4g protein, 10.3g fibre, 0.423g sodium