AuthorMichelle McKernanWho knew cauliflower could taste so good! In this dish the cauliflower is pan fried and coated in a Thai spice. It's cooked until crisp and paired with a delicious combination of bell peppers, pine nuts and parsley yogurt and served over jasmine rice.
Allergens: Nuts | Celery | Milk
PREPARE THE INGREDIENTS
Cut out and discard the cauliflower core, then slice the head into small pieces. Remove and discard the pepper seeds, then dice into medium pieces. Peel and finely chop the ginger.
MAKE THE PARSLEY YOGURT SAUCE
Roughly chop the parsley leaves and stems. Peel and finely chop the garlic. Quarter the lime. In a bowl, combine the yogurt, half the parsley, half the garlic, and the juice of 2 lime wedges, season with salt and pepper to taste.
COOK THE CAULIFLOWER
Bring a medium pot of salted water to the boil. Heat 1 tablespoon of olive oil in a large pan on medium-high. Once hot, add the cauliflower, cook for 2-3 Minutes, or until lightly browned. Then add 60ml of water and cook for a further 5-6 Minutes, or until the cauliflower is slightly softened. Once done, place in a large bowl. Keep the pan out and don’t turn the hob off.
COOK THE RICE
Add the flour and spice blend to the bowl of cooked cauliflower, season and toss until coated. Using the reserved pan, heat a thin layer of oil on medium-high. Once the oil is hot (enough that a piece of cauliflower sizzles when added to the pan), add the coated cauliflower in a single layer, you may have to do this in batches if your pan is not large enough. Cook for 5-6 minutes, or until browned. Meanwhile, add the rice to the pot of boiling water and cook for 10 - 12 Minutes, or until the water has been absorbed and the rice is tender. Once cooked cover and set aside.
COOK THE AROMATICS
Add the ginger, remaining garlic and pepper to the pan, cook for 14-5 Minutes, or until softened. Then add the pine nuts, cook for 1 minute, or until lightly toasted.
SERVE THE DISH
Add the sweet chilli sauce to the pan, stir constantly and cook for 1 Minute, or until combined. Turn the heat off and season. Divide the rice and vegetables between dishes. Top with the juice of the remaining lime wedges. Garnish with the remaining parsley. Serve with the parsley-yogurt sauce on the side. Enjoy!
Ingredients
Directions
PREPARE THE INGREDIENTS
Cut out and discard the cauliflower core, then slice the head into small pieces. Remove and discard the pepper seeds, then dice into medium pieces. Peel and finely chop the ginger.
MAKE THE PARSLEY YOGURT SAUCE
Roughly chop the parsley leaves and stems. Peel and finely chop the garlic. Quarter the lime. In a bowl, combine the yogurt, half the parsley, half the garlic, and the juice of 2 lime wedges, season with salt and pepper to taste.
COOK THE CAULIFLOWER
Bring a medium pot of salted water to the boil. Heat 1 tablespoon of olive oil in a large pan on medium-high. Once hot, add the cauliflower, cook for 2-3 Minutes, or until lightly browned. Then add 60ml of water and cook for a further 5-6 Minutes, or until the cauliflower is slightly softened. Once done, place in a large bowl. Keep the pan out and don’t turn the hob off.
COOK THE RICE
Add the flour and spice blend to the bowl of cooked cauliflower, season and toss until coated. Using the reserved pan, heat a thin layer of oil on medium-high. Once the oil is hot (enough that a piece of cauliflower sizzles when added to the pan), add the coated cauliflower in a single layer, you may have to do this in batches if your pan is not large enough. Cook for 5-6 minutes, or until browned. Meanwhile, add the rice to the pot of boiling water and cook for 10 - 12 Minutes, or until the water has been absorbed and the rice is tender. Once cooked cover and set aside.
COOK THE AROMATICS
Add the ginger, remaining garlic and pepper to the pan, cook for 14-5 Minutes, or until softened. Then add the pine nuts, cook for 1 minute, or until lightly toasted.
SERVE THE DISH
Add the sweet chilli sauce to the pan, stir constantly and cook for 1 Minute, or until combined. Turn the heat off and season. Divide the rice and vegetables between dishes. Top with the juice of the remaining lime wedges. Garnish with the remaining parsley. Serve with the parsley-yogurt sauce on the side. Enjoy!