Asian cauliflower pan

Name: Asian cauliflower pan
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 150 g Basmati rice; 7-10 Tbsp Salt; 1 (approx. 800 g) small head cauliflower; 1 collar Spring onions; 1 red chilli pepper; 1-2 TABLESPOONS Oil; 200 ml sweet-sour sauce with ginger; 7-10 Tbsp Pepper; 7-10 Tbsp Coriander

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

150 g Basmati rice
7-10 Tbsp Salt
1 (approx. 800 g) small head cauliflower
1 collar Spring onions
1 red chilli pepper
1-2 TABLESPOONS Oil
200 ml sweet-sour sauce with ginger
7-10 Tbsp Pepper
7-10 Tbsp Coriander

Directions

1
Boil the rice in lightly salted water. Cover and let it swell at low heat for about 20 minutes. Meanwhile clean and wash the cauliflower and divide into florets. Cook in salted water for about 5 minutes. Drain and let drain well. Clean and wash spring onions. Cut into diagonal pieces.
2
Wash and core the chilli and cut into rings. Heat oil in a pan. Fry the cauliflower for about 3 minutes. Add spring onions and chili and fry for about 3 minutes. Deglaze with sweet-sour sauce and season with salt and pepper. Serve the cauliflower pan with rice and garnish with fresh coriander as desired