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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: 2897kj (693Kcal)
Protein: 17g
Carbohydrate: 105g
sugars: 35g
Fat, total: 20g
saturated: 3g
Sodium: 1443mg
Contains: Gluten, Cashews, Soy, Sesame, Wheat

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

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

Line an oven tray with baking paper. Using half the red 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.
2. 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.
3. TO COOK 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. Open the bag of steamed rice, squeezing gently on the bag to break up any large clumps. Add the rice to the pan, season with salt and cook for 2-3 mins stirring regularly. Remove from the pan and cover to keep warm.
4. 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.