Asian cauliflower salad

Ingredients for 4 servings:

• 1 cauliflower
• 2 carrots
• 1 handful of sugar snap peas
• 2 spring onions
• 2 garlic cloves
• 1 piece(s) ginger, thumb-sized
• 75 ml soy sauce
• 50 ml sesame oil, roasted
• 1 tsp Sriracha sauce
• 2 tbsp agave syrup
• 50 ml mirin
• 2 tbsp rice vinegar
• 1 handful of peanuts, roasted and salted
• some coriander

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cut the carrots, spring onions, and snow peas into thin sticks. Cut the cauliflower into bite-sized pieces and toss with about half of the toasted sesame oil. Preheat oven to 200°C (top/bottom heat). In a small saucepan, lightly roast the finely grated ginger and garlic with the remaining sesame oil. Add the soy sauce, mirin, rice vinegar, agave syrup, and sriracha and heat briefly. Place the cauliflower on a baking sheet and roast in the oven for about 20 minutes. Toss everything together while still warm. Garnish with chopped peanuts and cilantro.