Cauliflower florets with romescu sauce
- December 13, 2019
- William Lewis
A smoky Spanish-style sauce is the perfect partner for crispy cauliflower.
- 200g mixed basmati and wild rice
- 1 roasted red pepper (from a jar)
- ½ garlic clove
- 1tbsp red wine vinegar
- 1 cauliflower, sliced into florets
- 1½ tsp sweet smoked paprika
- 40g fresh breadcrumbs
- 40g ground almonds
- 50ml water
- 50g plain flour.
Cook the blended basmati and wild rice as per the pack directions. Channel; put in a safe spot. In the mean time, whizz ½ tsp paprika, red pepper, breadcrumbs, garlic, almonds, red wine vinegar and water in a nourishment processor to a thick sauce. Season.
Carry a container of salted water to the bubble, at that point cook the cauliflower for a few minutes until simply delicate. Channel the cauliflower, dry on kitchen paper, at that point hurl through a bowl of plain flour blended in with one teaspoon of sweet smoked paprika and some salt and pepper.
Warmth a glug of sunflower oil in a dish, at that point fry the cauliflower in bunches until fresh, including more oil if necessary. Quickly channel on kitchen paper, season, at that point present with the rice, showered with the romesco sauce.