Thai-style cauliflower with mint and sticky rice
- recipe from Purple Carrot
Cook time: 30 minutes
Servings: 2
Ingredients:
- 1 tbsp vegetable oil
- Salt
- 3/4 cup quinoa speckled rice (1 cup is approximately 2.4 dl)
- 2 kaffir lime leaves
- Fresh ginger
- 2 scallions
- Fresh mint
- 1 Thai chile
- 2 tbsp Worcestershire poweder
- 2 tsp coconut sugar
- 1 lime
- 1 cucumber
- 1/4 cup peanuts
- 1 romaine heart
How to:
- Cook the rice. Preheat the oven to 450°F (~232°C). Add the quinoa speckled rice, 1 and 1/4 cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all the water is absorbed and the grains are tender, about 18 to 20 minutes.
- Roast the cauliflower. Trim the cauliflower and cut into small, bite-sized florets. Place on a baking sheet and toss with 1 tbsp vegetable oil. Roast until tender and browned in places, about 20 to 22 minutes.
- Chop the aromatics. Mince the kaffir lime leaves. Peel and mince 2 tsp ginger. Thinly slice the scallions. Roughly chop the mint leaves. Mince the Thai chile. Add the minced kafir lime leaves, minced ginger, sliced scallions, chopped mint and as much of the Thai chile as you'd like to a large bowl.
- Make the no-fish sauce. In a medium bowl, combine the Worcestershire powder, coconut sugar, and the juice from the lime. Whisk the no-fish sauce to combine. Thinly slice the cucmber. Chop the peanuts.
- Season the cauliflower. Add the roasted cauliflower, half of the no-fish sauce, and a pinch of salt to the large bowl with the herbs. Toss Thai-style cauliflower well to combine. Taste and add more no-fish sauce if you'd like.
- Serve. Separate the romaine heart leaves and place on large plates. Top with the sticky quinoa speckled rice and Thai-style cauliflower. Sprinkle with sliced cucumber and chopped peanuts. Serve with any remaining no fish-sauce. Use the romaine leaves to eat or serve as a salad.
Nutrition per serving (calculated with oil)
Calories: 610
Fat: 19 g
Carbohydrates: 98 g
Protein: 20 g
Allergens: coconut, peanuts, soy
Thai-style cauliflower
Allmänt KommenteraThai-style cauliflower with mint and sticky rice
- recipe from Purple Carrot
Cook time: 30 minutes
Servings: 2
Ingredients:
- 1 tbsp vegetable oil
- Salt
- 3/4 cup quinoa speckled rice (1 cup is approximately 2.4 dl)
- 2 kaffir lime leaves
- Fresh ginger
- 2 scallions
- Fresh mint
- 1 Thai chile
- 2 tbsp Worcestershire poweder
- 2 tsp coconut sugar
- 1 lime
- 1 cucumber
- 1/4 cup peanuts
- 1 romaine heart
How to:
- Cook the rice. Preheat the oven to 450°F (~232°C). Add the quinoa speckled rice, 1 and 1/4 cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all the water is absorbed and the grains are tender, about 18 to 20 minutes.
- Roast the cauliflower. Trim the cauliflower and cut into small, bite-sized florets. Place on a baking sheet and toss with 1 tbsp vegetable oil. Roast until tender and browned in places, about 20 to 22 minutes.
- Chop the aromatics. Mince the kaffir lime leaves. Peel and mince 2 tsp ginger. Thinly slice the scallions. Roughly chop the mint leaves. Mince the Thai chile. Add the minced kafir lime leaves, minced ginger, sliced scallions, chopped mint and as much of the Thai chile as you'd like to a large bowl.
- Make the no-fish sauce. In a medium bowl, combine the Worcestershire powder, coconut sugar, and the juice from the lime. Whisk the no-fish sauce to combine. Thinly slice the cucmber. Chop the peanuts.
- Season the cauliflower. Add the roasted cauliflower, half of the no-fish sauce, and a pinch of salt to the large bowl with the herbs. Toss Thai-style cauliflower well to combine. Taste and add more no-fish sauce if you'd like.
- Serve. Separate the romaine heart leaves and place on large plates. Top with the sticky quinoa speckled rice and Thai-style cauliflower. Sprinkle with sliced cucumber and chopped peanuts. Serve with any remaining no fish-sauce. Use the romaine leaves to eat or serve as a salad.
Nutrition per serving (calculated with oil)
Calories: 610
Fat: 19 g
Carbohydrates: 98 g
Protein: 20 g
Allergens: coconut, peanuts, soy