X

Lemon Cauliflower Over Rice

Ingredients

Metric


200 g ~ 1 cup rice
480 ml ~ 2 cups water
1 kg ~ 1 medium cauliflower
240 ml milk | soy, or or cashew
120 g flour
40 g ~ 4 tbsp cornstarch
1 tsp salt

Lemon Sauce:
120 ml water
60 ml lemon juice
60 ml ~ 3 tbsp agave or maple syrup
30 ml ~ 2 tbsp apple cider vinegar
10 g ~ 1 tbsp cornstarch
½ tbsp garlic powder
⅛ tsp turmeric powder
⅛ tsp salt

Optional Garnish:
1 tbsp lemon zest
⅛ tsp ground black pepper

US


200 g ~ 1 cup rice
480 ml ~ 2 cups water
2 lb ~ 1 medium cauliflower
1 cup milk | soy, or or cashew
1 cup flour
4 tbsp cornstarch
1 tsp salt

Lemon Sauce:
½ cup water
¼ cup lemon juice
3 tbsp agave or maple syrup
2 tbsp apple cider vinegar
1 tbsp cornstarch
½ tbsp garlic powder
⅛ tsp turmeric powder
⅛ tsp salt

Optional Garnish:
1 tbsp lemon zest
⅛ tsp ground black pepper

MAKES4 portions
PREP TIME20 minutes
COOKING TIME40 minutes
TOTAL TIME60 minutes
Steps
1Rinse rice really well under running water.
2Add rinsed rice to a small cooking pot (20 cm ~ 8 inch, preferably cast iron).
3Add water and bring to a boil. Stir once. Reduce heat to very low (induction #2), close the lid and let simmer for 15 minutes - or until rice is soft and completely cooked through. Turn off the heat and let it sit, covered, for another 5 minutes. Fluff it up with a fork or a spatula. Set aside.
4Make the batter. Add milk, flour, cornstarch and salt to a large mixing bowl.
5Whisk to combine.
6Preheat the oven to 200°C (400°F) Fan. Cut cauliflower into bite-sized florets. Add to the mixing bowl.
7Mix to coat.
8Arrange coated cauliflower on top of a baking tray lined with baking paper in a single layer.
9Roast in the middle of the oven for 20 minutes.
10In the meantime, make the sauce. Add water, lemon juice, vinegar, syrup, cornstarch, turmeric powder, garlic powder and salt to a medium sized saucepan.
11Whisk to combine.
12Set heat to medium (induction #4). Wait 1-2 minutes for the liquids to heat up then whisk continuously until the sauce thickens ~ 30 seconds.
13Add roasted cauliflower florets to the sauce.
14Mix to coat.
15Add cooked rice to plates.
16Add cauliflower.
17Garnish with lemon zest and sprinkle with freshly ground black pepper.
Nutritional Info
Makes 4 portions
470 Calories per portion
14g protein
98g carbohydrates
9g fiber
3g fat
High in Vitamins B1, B2, B5, B6, Folate, C, K
High in Omega 3
High in Copper
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
I made it!
Made it so far: 2

Get Started

New to DAREBEETS? Start here: