Cauliflower rendang

with pineapple sambal and carrot rice

Ready in around 25 mins

RECIPE FACT:

Rendang is a dry curry which was a scared dish only served at traditional ceremonies or on special occasions.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰c (fan bake).
1. TO COOK THE CAULILFOWER AND PREPARE THE VEGETABLES:

Line an oven tray with baking paper. Cut the cauliflower into small bite sizes pieces and place on the tray. Spoon the rendang paste on the cauliflower, drizzle with oil and toss to mix well. Season with salt and bake in the oven for 10 mins. Using half the carrot, peel and grate. Remove the stem from the makrut lime leaf then cut finely and set aside.
2. TO PREPARE THE PINEAPPLE SAMBAL:

Dice the pineapple and place into a small bowl. Roughly chop the coriander including the stalks and add to the bowl. Pour in the lime dressing, season with salt and stir to combine.
3. TO FINISH THE CAULIFLOWER: Remove the cauliflower from the oven, pour over the coconut and tamarind sauce, sprinkle over the lime leaf and toss to combine. Place back in the oven and back for a further 8-10 mins or until cauliflower is cooked through and caramelised around the edges.
Open the bag of steamed brown rice squeezing gently on the bag to break up any large clumps. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. One hot, add the rice and carrot. Season with salt and cook for 1-2 mins.
Spoon carrot rice into a bowl and top with rendang cauliflower. Dollop with pineapple sambal and sprinkle over the toasted coconut. Mix together to eat.