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Sweet and sour cauliflower

Name: Sweet and sour cauliflower
Cook time: 30 min
Yield: 1

with garlic rice and toasted cashews

Ready in around 30 mins

RECIPE FACT:

All parts of a cauliflower can be eaten including the leaves and stem.

Nutritional Info:

Energy: 2903kj (694Kcal)
Protein: 15g
Carbohydrate: 99g
Fat: 20g
Contains: Gluten, Milk, Tree nuts, Soy, Sesame

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 220°c (fan bake).
1. TO COOK THE RICE:

Empty the basmati rice into a small sized pot with a tight-fitting lid and add 250 mls of warm water. Place pot on stovetop and bring to the boil over a high heat. Once the rice is boiling place lid on the pot and reduce the heat to low and cook for 12 mins. Turn off the heat and let stand for 4 mins covered. Remove the lid and fluff the rice with a fork.
2. TO COOK THE CAULIFLOWER AND ONION:

Line an oven tray with baking paper. Using half the onion, peel and slice into 1 cm wedges and place on the tray. Cut the cauliflower into small bite sized pieces and place into a large bowl. Pour in 1-2 Tbsps of milk and toss the cauliflower to ensure all pieces are coated. Drain any excess milk from the bowl, sprinkle over cauliflower seasoning and turn to coat so a crumb forms. Place the crumbed cauliflower on the oven tray, drizzle with oil, and bake for 20 mins or until crispy.
3. TO PREPARE THE CHICKPEAS AND VEGETABLES:

Place the chickpeas into a sieve, rinse under cool running water and drain well. Slice the root end off the bok choy and discard. Slice the stalks into 1 cm slices and the leaves into 3 cm strips. Chop the coriander including the stalks.
4. TO FINISH THE GARLIC RICE:

Place a non-stick frying pan over a medium-high heat and pour in the garlic oil. Once hot add the bok choy and cook for 2-3 mins. Add the cooked rice to the pan, season with salt and cook for 2-3 mins stirring regularly. Remove from the pan and cover to keep warm.
5. TO COOK THE CHICKPEAS:

Return the pan to a medium-high heat with a drizzle of oil. Once hot, add the chickpeas and red onion, cook for 2-3 mins stirring occasionally. Reduce the heat to low, pour in the sweet and sour sauce and the roasted cauliflower and stir through. Allow the sauce to warm for 30-60 secs, then remove from the heat.
TO SERVE:

Spoon the bok choy garlic rice into a bowl. Top with sweet and sour chickpeas and cauliflower then sprinkle with toasted cashews and coriander.