Skip to content Skip to navigation menu


Fry's Plant Based Rocket Skewers


Cauliflower florets in a garlic, soy and honey sauce. Served on fluffy white rice.

  • Serves 4
  • 20 mins


  • 1 head of cauliflower, cut into florets.
  • 30ml (2 Tbsp) olive oil, divided.
  • 15ml (1 Tbsp) Robertsons Paprika.
  • 7,5ml (1 tsp) Robertsons Masterblends Rustic Garlic & Herb.
  • 2.5ml ( ½ tsp) Robertsons Black Pepper.
  • 15g (1 Tbsp) vegan butter.
  • 1 tablespoon crushed garlic.
  • 80g (1/3 cup) Maple syrup.
  • 80ml (1/3 cup) water.
  • 15ml (1 tbsp) Knorr French Vinaigrette.
  • 15ml (1 tbsp) low sodium soy sauce.
  • A handful of fresh parsley, finely chopped.
  • 2.5ml ( ½ tsp) Robertsons Crushed Chillies.

  • To Serve:
    Cooked white rice


  1. Place the cauliflower florets in a bowl. Drizzle with 1 tablespoon of olive oil, season with Robertsons Paprika and Robertsons Masterblends Rustic Garlic & Herb seasoning then toss until florets are fully coated.
  2. Heat remaining olive oil in a pan over high heat. Add the cauliflower florets and fry until browned on all sides, stirring frequently. Season with Robertsons Black Pepper.
  3. Turn the heat down to medium and add the butter to the pan. Add garlic and stir to combine then cook for another 3 minutes.
  4. In the meantime, whisk together honey, water, Knorr French Vinaigrette and soy sauce in a bowl then add mixture to the pan.
  5. Turn the heat up and bring sauce to the boil then simmer for 5 minutes until sauce is thick.
  6. Sprinkle over the parsley and crushed chillies then serve over cooked white rice.
Need Ingredients?