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    Spicy roasted cauliflower ‘wings’ with rice & salad

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    • Spicy roasted cauliflower ‘wings’ with rice & salad

    Spicy roasted cauliflower ‘wings’ with rice & salad

    • Preparation time: 5 minutes
    • Cooking time: 25 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4

    Ingredients

    1 large cauliflower, broken into medium florets
    1 tsp rice bran oil
    1 tsp Cooks’ Ingredients Barbacoa Seasoning
    1 tsp Cooks’ Ingredients Reduced Salt Light Soya Sauce
    1 tsp Bart Smoked Garlic Paste
    ½-1 tsp Encona Carolina Reaper Hot Sauce
    2 x 250g packs wholegrain rice
    140g pack wild rocket
    ½ x 400g pack cherry vine tomatoes, halved Red chilli, sliced, to serve
    Coriander sprigs, to serve
    Lime wedges, to serve

    Method

    1. Preheat the oven to 200°C, gas mark 6 and line a large baking tray with parchment paper. Blanch the cauliflower florets in boiling water for 4 minutes, then drain and run under cold water. Set aside.

    2. In a large bowl, mix the oil, barbacoa seasoning, soya sauce, garlic paste and hot sauce together. Add the cauliflower and stir until evenly coated. Tip the florets into the prepared tray and roast for 15-20 minutes, until tender. Meanwhile, cook the rice according to pack instructions.

    3. Divide the rice and cauliflower florets between plates or shallow bowls. Serve with the rocket and tomatoes. Garnish with a generous sprinkling of sliced chilli, coriander, and lime wedges on the side to squeeze over.  

    Your recipe note

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    Cook’s tip Using the leaves from your cauliflower is a great way to reduce waste and add colour and texture to recipes. For food safety reasons, we suggest cooking them briefly first – plunge them into boiling water to blanch, then drain thoroughly and roast in the oven. Or try them in a stir fry, for lots of variation.

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