As Lucy Tweed says … when cauliflower is not being ‘rice’ for paleos, it can be ‘chicken’ for vegos. Happy #meatfreemonday (or any day!)
By Lucy Tweed
The sticky, chewy business of baking rice with flavours is with us to stay, my friends. It’s a classic lazy approach disguised as a big flavour move. (It’s actually both!) And so satisfying, because it’s basically set and forget. Cauliflowers are the greatest sauce-trappers, too.
Ingredients
¼ cup (70 g) white miso paste
2 garlic cloves, crushed ¼ cup (60 ml) honey
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons sesame oil
2 spring onions (scallions), finely chopped, whites and greens separated
8 cm piece of ginger, peeled and julienned
1 large cauliflower, cut into 8 wedges*
3 tablespoons extra virgin olive oil
2 cups (440 g) white rice
½ teaspoon Chinese five-spice
½ teaspoon fine salt
1 teaspoon sesame seeds
Method
- Preheat the oven to 200°C (400°F) fan-forced.
- Blend the miso, garlic, honey, soy, rice vinegar, sesame oil, spring onions (white parts only) and a quarter of the ginger in a food processor until smooth.
- Toss the cauliflower through this mix, making sure to coat it really well.
- In a large roasting tray big enough to fit the cauliflower in a single layer, combine the olive oil, rice, remaining ginger, Chinese five spice and salt.
- Cover with 3 cups (750 ml) of water and gently shake the pan to level out the rice. Place the cauliflower into the water, then cover tightly with foil.
- Bake for 20 minutes, then uncover and bake for a further 25 minutes, basting with any remaining marinade for the final 5 minutes. Serve with sesame seeds and the green parts of the spring onions.
Images and text from Every Night of the Week Veg by Lucy Tweed, photography by Lucy Tweed. Murdoch Books RRP $39.99.
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