Roasted Cauliflower in Green Curry Sauce
over rice with spinach, lemongrass & Thai basil
Lemongrass' floral, citrusy flavour lacks the bitterness of other citruses. Prized as much for its scent as for its taste, it adds an unparalleled, bright freshness to this dish.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
250 g
Cauliflower
1 piece
Garlic
½ piece
Red onion
¼ piece
Lime
½ piece
Fresh lemongrass
2.5 g
Thai basil
75 g
Quick-cook brown rice
10 g
Chopped cashews
(Contains Cashews May be present Peanuts, Tree nuts, Sesame)
½ sachet(s)
Green curry spices
90 milliliters
Coconut milk
50 g
Spinach
Not included in your delivery
¼ tablespoon
Olive oil
1 teaspoon
Sugar
½ tablespoon
Flour
75 milliliters
Low sodium vegetable stock
¼ tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C and prepare the stock. Cut the head of the cauliflower into florets and dice the stem, then transfer to a bowl. Drizzle with the olive oil and season with salt and pepper, then toss well to coat. Transfer to a parchment-lined baking sheet and roast in the oven for 25 - 30 minutes until the cauliflower is golden-brown, tossing halfway.
Boil plenty of water in a pot or saucepan for the rice. Chop the onion and crush or mince the garlic. Cut the lime into wedges and tear the Thai basil into smaller pieces. Bruise or pierce the lemongrass in three places.
Boil the rice for 10 minutes until done, then drain and set aside. In the meantime, heat a clean wok or deep frying pan over medium-high heat and toast the cashews until golden-brown. Remove from the pan and set aside.
Heat the sunflower oil in the same wok or frying pan over medium-high heat. Fry the garlic and onion for 2 minutes, then add the green curry spices and the flour and fry for 1 more minute.
Add the coconut milk, lemongrass, sugar and stock. Bring to the boil and allow to simmer for 5 minutes. Stir in the spinach and half of the Thai basil, then simmer for 2 more minutes.
Remove the lemongrass from the curry and season to taste with salt and pepper. Serve the rice and roasted cauliflower on plates, then top with the green curry sauce. Garnish with the cashews and the rest of the Thai basil. Serve with the lime wedges.