Michael and Rachel's

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Crispy Cauliflower Florets with Romesco Sauce

Updated: 23 Aug 2015

Ingredients

  • Half mug brown basmati and wild rice

  • 1/2 tsp smoked paprika

  • 1 roasted red pepper from a jar
  • 40g breadcrumbs
  • 1/2 garlic clove
  • 40g ground almonds
  • 1/2 tbsp red wine vinegar
  • 50ml water

  • Generous amount salt and pepper

  • 1 cauliflower

  • 50g plain flour
  • 1 tsp smoked paprika

Method

  1. Wash the rice and put on to cook in the usual way. Should take about 30 minutes.
  2. To make the sauce, add the paprika, red pepper, breadcrumbs, garlic, almonds, vinegar, water, salt and pepper to the food processor and blitz until smooth. Set to one side.
  3. Preheat a large saute pan and some garlic oil.
  4. Slice a cauliflower into florets. Wash, then microwave for three minutes.
  5. Mix together the plain flour and paprika in a bowl. As soon as the cauliflour is done tip it into the flour mix and toss to coat.
  6. Turn out into the hot saute pan. Stir fry for a couple of minutes until crispy. Pour over the romesco sauce and simmer for a couple of minutes, stirring frequently.
  7. Serve the cauiflower on top of a bed of wild rice.