Crispy Panko Cauliflower

Cut the head of the cauliflower into florets. Coat the cauliflower first with the sesame mayonnaise and then with the panko. Transfer the cauliflower to a parchment-lined baking sheet and roast in the oven for 20 - 25 minutes (see Tip).

Tip: for the best results, be sure to space the cauliflower florets apart, using an extra baking sheet if necessary.

Prepare the stock. Finely grate the ginger and crush or mince the garlic. Deseed and finely chop the red chili pepper*. Chop the scallion into thin rings and separate the white part from the greens.

*Take care, this ingredient is spicy! Use as preferred.

Heat a drizzle of olive oil in a pot or saucepan over medium-high heat. Fry the garlic with the white part of the scallion, the ginger and the chili pepper for 1 - 2 minutes. Add the rice and the stock, then lower the heat and cover with the lid. Boil the rice for 10 minutes, covered, then remove from the heat and allow to stand until serving.

In a bowl, combine the white wine vinegar with the sugar. Transfer the slaw mix to the bowl, season to taste with salt and pepper and toss well to combine. Set aside until serving, stirring every so often. Shortly before serving, stir the slaw into the rice and season to taste with salt and pepper.