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Crispy cauliflower florets with romesco sauce and rice

Name: Crispy cauliflower florets with romesco sauce and rice
Yield: Serves 4
Cuisine: Spanish recipes
Ingredients: 200g mixed basmati and wild rice; 1½ tsp sweet smoked paprika (pimentón); 1 roasted red pepper (from a jar); 40g fresh breadcrumbs; ½ garlic clove; 40g ground almonds; 1tbsp red wine vinegar; 50ml water; 1 cauliflower, sliced into florets; 50g plain flour

Published: 20 Nov 14
Updated: 18 Mar 24

We’ve given this quick midweek meal a Spanish twist with a smoky romesco sauce. It complements the cauliflower brilliantly.

Easy
November 2014

Test kitchen approved

Serves 4
Hands on time 30 min

We’ve given this quick midweek meal a Spanish twist with a smoky romesco sauce. It complements the cauliflower brilliantly.

Vegetarian recipes

Nutrition: per serving

Calories: 569kcals
Fat: 19.1g (2.2g saturated)
Protein: 19.4g
Carbohydrates: 81g carbs (7.3g sugars)
Fibre: 8.3g
Salt: 0.8g

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Ingredients

200g mixed basmati and wild rice
1½ tsp sweet smoked paprika (pimentón)
1 roasted red pepper (from a jar)
40g fresh breadcrumbs
½ garlic clove
40g ground almonds
1tbsp red wine vinegar
50ml water
1 cauliflower, sliced into florets
50g plain flour

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Method

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.
Bring a pan of salted water to the boil, then cook the cauliflower for 2-3 minutes until just tender. Drain the cauliflower, dry on kitchen paper, then toss through a bowl of plain flour mixed with 1 tsp sweet smoked paprika and some salt and pepper.
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.