Crispy cauliflower florets with romesco sauce and rice

Crispy cauliflower florets with romesco sauce and rice
  • Serves icon Serves 4
  • Time icon 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.

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

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

Method

  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 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.
  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.

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