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Salt, pepper & chilli cauliflower

Salt, pepper & chilli cauliflower

Sichuan peppercorns bring a citrussy, tongue-tingling flavour here. Including the cauliflower leaves cuts down on waste and adds a deliciously crunchy texture. 

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VeganVegetarianSource of fibre
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

Ingredients

  • ½ tsp Sichuan peppercorns
  • ½ tsp black peppercorns
  • ¼ tsp salt
  • 1 tbsp Essential Vegetable Oil
  • 1 Essential Cauliflower, cut into small florets, leaves shredded
  • 1 red chilli, sliced
  • 3 Essential Salad Onions, sliced
  • 250g pouch ready-cooked long grain rice
  • 2 tsp reduced-salt soy sauce
  • ½ tbsp miso paste
  • ½ tsp brown sugar
  • 20g roasted cashew nuts (unsalted), chopped

Method

  1. Crush both types of peppercorns in a mortar and pestle to a powder, then tip into a large bowl with salt and oil. Toss in the cauliflower florets and leaves until coated.

  2. Heat a large frying pan over a high heat, then add the cauliflower. Cook for 15 minutes, only turning every 5 minutes to achieve a deep golden colour on each side of the florets. Add the chilli and salad onions, then cook for 2 minutes more, until slightly softened.

  3. Meanwhile, heat the rice according to pack instructions. In a small bowl, combine the soy sauce, miso and sugar. Divide the rice between 2 bowls, top with the cauliflower, drizzle over the sauce and scatter over the cashews.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,604kJ/ 382kcals

Fat

14g

Saturated Fat

1.8g

Carbohydrates

49g

Sugars

8.4g

Fibre

6.5g

Protein

10g

Salt

1.8g

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