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.