Ingredients

• 1 Head Cauliflower or 500g
• 100g Tender Stem Broccoli
• 60g Sweet Corn
• 100g Mange Tout
• 20g Baby Spinach (chiffonade)
• 1 Carrot
• 1 Spring Onion
• 1 Red Chilli
• 60ml Sesame Oil
• 5g Vegetable Bouillon Powder
• 2 Eggs
• 2 Garlic finely chop
• Juice of 1/2 Lime
• 1 tsp Black & White Sesame Seeds
• Few drops Fish Sauce approx. 10ml
• Chop Coriander
• Pinch Saffron (optional) 

Tools

• Titanium Chef Patissier XL

Method

1. Weigh out all the ingredients.
2. Bring a pot of salted water to a boil, then place tender stem broccoli & mange tout to blanch for 2mins, then remove and place into cold ice water.
3. Slice the  blanch mange tout & broccoli leaving the florets pieces.
4. Peel carrot, cut in half, slice thinly on an angle, also slice spring onion & red chilli as desired.

For the Cauliflower:

1. Remove outer leaves from cauliflower, cut down into florets.
2. Put half the cauliflower inside the cooking chef XL chopper attachment, switch on to speed 3 remove when cauliflower  resemble cous cous like pieces, repeat for remainder of the cauliflower.

For Cooking:

1. Using the cooking chef XL with stirring attachment and bowl.
2. Add sesame oil, set temperature to 160 degrees, speed 3 whisk eggs with bouillon powder & garlic, add to oil along with slice carrot cook for 1 min, and if using saffron(optional) add now.
3. Then add cauliflower cous cous, cook for 2 mins first then add sweet corn, broccoli, mange tout, baby spinach & chilli for the remaining 2mins.
4. Once timer rings Remove bowl add lime juice, few drops fish sauce, chop coriander & sesame seeds. Taste.
5. Garnish with Burnt lime

Chef's Notes: 

1. You can use a variety of other vegetables, like, Asparagus, Peas, Baby Corn & Bamboo Shoots.