Cauliflower rendang

Name: Cauliflower rendang
Cook time: 25 min
Yield: 4
Cuisine: South East Asia

with pineapple sambal and carrot rice

Ready in around 25 mins

RECIPE FACT:

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

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO COOK THE CAULILFOWER AND PREPARE THE VEGETABLES:
Line an oven tray with baking paper. Cut the cauliflower into small bite-sized 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. Peel and grate the carrots. Remove the stem from the makrut lime leaf then finely slice and set aside.
2. TO PREPARE THE PINEAPPLE SAMBAL:
Dice the pineapple chunks 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 tamarind and coconut sauce, sprinkle over the lime leaf and toss to combine. Place back in the oven and bake for a further 8-10 mins or until cauliflower is cooked through and caramelised around the edges.
4. TO COOK THE CARROT RICE:
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. Once hot, add the rice and carrot. Season with salt and cook for 1-2 mins.
TO SERVE:
Spoon the carrot rice into bowls and top with rendang cauliflower. Dollop with pineapple sambal and sprinkle over the toasted coconut chips. Mix together to eat.