Break the cauliflower into small, neat florets. Place in a bowl of cold water and leave to soak for 10 minutes.
In a small frying pan, dry-fry the sesame seeds for a minute or two until toasted and fragrant. Tip on to a plate and set aside.
Heat the vegetable oil in a large frying pan or wok over a medium heat and add the onion. Sauté until pale golden, then add the garlic, chilli(es) (if using) and ginger and fry, stirring, for a minute.
Drain the cauliflower. Raise the heat under the frying pan, then tip in the cauliflower and 100ml water. Cook, stirring, for 5–10 minutes until the florets are browning around the edges, adding a splash more water if they start to stick. Stir in the sesame seeds, sesame oil, soy sauce and chopped coriander.
Serve scattered with coriander sprigs, and with soy sauce to hand for people to add as they choose.
Subscribe to our newsletter.