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Crispy cauliflower florets with romesco sauce and rice
- 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.
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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
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.
- Recipe from November 2014 Issue
Nutrition
- 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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Omit flour and bake in oven instead of frying in lots of oil.