WHAT TO EAT TONIGHT

Cauliflower florets with romescu sauce

A smoky Spanish-style sauce is the perfect partner for crispy cauliflower

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Added on

A smoky Spanish-style sauce is the perfect partner for crispy cauliflower

Posted

  • SERVES 4
  • PREPARATION TIME 10 minutes
  • COOKING TIME 20 minutes
  • 200g mixed basmati and wild rice
  • 1 roasted red pepper (from a jar)
  • ½ garlic clove
  • 1tbsp red wine vinegar
  • 1 cauliflower, sliced into florets
  • 1½ tsp sweet smoked paprika
  • 40g fresh breadcrumbs
  • 40g ground almonds
  • 50ml water
  • 50g plain flour
  1. Cook the mixed basmati and wild rice according to the pack instructions. Drain; set aside. Meanwhile, whizz ½ tsp paprika, red pepper, breadcrumbs, garlic, almonds, red wine vinegar and water in a food processor to a thick sauce. Season.
  2. Bring a pan of salted water to the boil, then cook the cauliflower for two to three minutes until just tender. Drain the cauliflower, dry on kitchen paper, then toss through a bowl of plain flour mixed with one teaspoon of sweet smoked paprika and some salt and pepper.
  3. Heat a glug of sunflower oil in a pan, then fry the cauliflower in batches until crisp, adding more oil if needed. Briefly drain on kitchen paper, season, then serve with the rice, drizzled with the romesco sauce.

FOR MORE CAULIFLOWER RECIPES FROM DELICIOUS.MAGAZINE

FOR MORE CAULIFLOWER RECIPES FROM DELICIOUS.MAGAZINE

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Tagged in:
Vegan
Spanish
Rice

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