Sweet and sour cauliflower

Method

1. Set the oven to 220°C (200°C fan) and line a large baking tray with baking paper. Cut the cauliflower into bite-sized florets.
2. In a large bowl, toss the florets in most of the olive oil, then in the cornflour and a pinch of salt until evenly coated. Spread them in a single layer on the tray and roast for 20 minutes, turning once, until browned and crisp at the edges.
3. Rinse the rice and tip it into a small pan with 300 ml of water and a pinch of salt. Bring to the boil, put the lid on, turn the heat right down and cook for 12 minutes, then leave it covered off the heat.
4. Cut the onion and red pepper into 2 cm chunks. Drain the pineapple over a bowl to save the juice and cut the fruit into chunks.
5. Warm the rest of the olive oil in a wok or large frying pan over a medium-high heat. Stir-fry the onion and red pepper for 4 minutes, until softened with some colour.
6. Add the pineapple and its juice, the tomato purée, rice vinegar, soy sauce and maple syrup. Simmer for 4 to 5 minutes, until syrupy enough to coat a spoon.
7. Fold the cauliflower through the sauce and serve at once over the rice, while it is still crisp.

Tip Add the cauliflower to the sauce at the last moment, and serve straight away. It will go soft if it sits in the sauce.

Photo made with AI.

From Nosha · nosha.app