1. Preheat oven to 180 deg C. Line a large baking tray with baking paper.
2. Separate the cauliflower into florets, cut the central stem into chunks. Place on the baking tray. Toss with the 1 tsp of oil. Place in the oven and roast for 20 minutes. Prepare the other ingredients in the meantime. When the cauliflower is ready, remove from the oven and let cool.
3. Peel the carrot and dice into 0.5cm cubes, set aside. Peel and finely chop the garlic, set aside in a small bowl. Slice the scallions crosswise. Place the white parts with the garlic and set the green part aside in a small bowl.
4. Shell and devein the prawns. Rub the salt into the prawns and set aside in a small bowl.
5. Slice the lap cheong into quarters lengthwise and into 0.5cm-thick slices crosswise. Set aside in a bowl.
6. Place half the cauliflower into a food processor and pulse, which is to say turn it off and on in quick succession, until the vegetable is cut up into small bits. This will take 10 to 12 pulses. Scoop out into a large bowl. Pulse the other half of the cauliflower, add to the bowl and set aside.
7. Place a large wok or frying pan over medium heat and add the remaining 1 tsp oil. When it is heated, add the carrots and stirfry for 30 seconds. Add the corn kernels and stirfry another 30 seconds. Cover the wok or pan, turn heat down to medium low and let cook for two minutes.
8. Turn heat up to medium again, add the garlic and the white part of the scallions and stirfry about 30 seconds until fragrant. Add the prawns and stirfry until they turn pink and are just cooked. Scoop the vegetables and prawns into a bowl and set aside.
9. Add the lap cheong into the pan and stirfry until some of the oil renders from the sausages. Pour in the cauliflower and stirfry for two minutes. Add the carrot, corn and prawn mixture and stirfry until all the ingredients are well mixed.
10. Add soya sauce or salt to taste. Pour in the sesame oil and mix well. Toss the green part of the scallions through the dish. Dish out into bowls or plates and serve.
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