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Chui Lee Luk’s Cauliflower, seeds and mustard

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1 head cauliflower, divided into large sized florets

For the dressing

  • 2 tbsp mustard powder
  • 50ml rice vinegar
  • 20ml fish sauce
  • 100ml grapeseed oil

For the garnish

  • 2 tbsp sunflower seeds
  • 2 tbsp pumpkin seeds


  1. Prepare the cauliflower. Steam the cauliflower for 10 minutes until just cooked. Refresh in cold water. Thoroughly drain of moisture.
  2. Make the dressing. Mix the mustard powder with the rice vinegar. Let sit for half an hour or so to let the powdered mustard reconstitute. Whisk in the fish sauce and then gradually whisk in the oil to form a thick emulsion. Taste and adjust with vinegar and fish sauce as desired: the resulting dressing should be salty, sour and powerfully pungent from the mustard powder.
  3. Toast the seeds. Place the sunflower and pumpkin seeds on a baking tray. Toast in an oven preheated to 160ºC for 10 minutes without colouring.
  4. Compiling the dish. Deep fry the florets for a couple of minutes in oil heated to 180ºC until nicely golden. Drain on paper towels. Assemble the florets into the semblance of a whole head of cauliflower. Spoon the dressing over the Cauliflower, sprinkle the seeds over the arrangement and serve immediately.
Preparation time
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Two Blues Sauvignon Blanc 2014
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1 case, 12 bottles, 3 accessories