Satè skewers with roasted cauliflower
easy
40 mins
40 mins
Ingredients
- 1 small head cauliflower (about 800 g)
- 3 Chicken filets (à approx. 175 g)
- 200 g Natural rice
- 7-10 Tbsp Salt
- 4 TABLESPOONS Olive oil
- 1 red chilli pepper
- 1 red onion
- 1 TABLESPOON Sesame seed
- 2 Spring onions
- 7-10 Tbsp Pepper
- 4 TABLESPOONS Sweet chili sauce for chicken
- 1 TEASPOON Curry Powder
- 7-10 Tbsp Sugar
- 8 Slices of lime
- 7-10 Tbsp Coriander
- 20 Wood skewers
Directions
- 1
Clean and wash the cauliflower and divide it into florets. Cut the florets into slices. Wash chicken fillets, dab dry, cut in half horizontally and cut into long strips. Put the meat wavy on wooden skewers.
- 2
Prepare rice in boiling salted water according to package instructions. Heat 2 tablespoons of oil in a coated frying pan. Fry the cauliflower in it over medium heat for 8-10 minutes, turning carefully. Wash the chilli pepper, dab dry, cut in half lengthwise and remove seeds.
- 3
Peel the onion. Finely dice onion and chilli pepper, add about 2 minutes before the end of the cauliflower frying time. Sprinkle with sesame seeds. Heat 2 tbsp. oil in portions in another pan. Fry the meat skewers for 4-5 minutes while turning them over.
- 4
Remove the finished skewers. Clean and wash spring onions and cut them diagonally into rings. Put the whole skewers back into the pan, season with salt and pepper, drizzle with chilli sauce, and swing through.
- 5
Drain the rice, let it drain, fold in the spring onions. Sprinkle cauliflower with curry and season with salt and a little sugar. Arrange skewers and cauliflower with lime slices, garnish with coriander.
- 6
Add rice.
Nutrition Facts
440 kcal
40 g
14 g
38 g
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