Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sauce
Rice
To prepare the cauliflower
To fry the cauliflower
To serve
How it's done
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Sauce
Bring the vinegar, water, sugar and sambal oelek to the boil in a small pan, stir until the sugar has dissolved. Mix the cornflour with the water, pour into the pan while stirring, reduce for approx. 4 mins. Cover the sauce and keep warm.
Rice
Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Bring the water and rice to the boil, cover the rice and simmer over a very low heat for approx. 10 mins., turn off the heat and leave the rice to fluff up for approx. 10 mins. (do not remove the lid).
To prepare the cauliflower
Cook the cauliflower in boiling salted water for approx. 10 mins., drain.
To fry the cauliflower
Heat the oil in a non-stick frying pan. Add the cauliflower, fry for approx. 5 mins., stirring occasionally. Add the cornflour and onion powder while stirring, ensuring that the cauliflower is regularly covered with the cornflour. Add the soy sauce and oil, mix, add the peppers and fry until the cauliflower is crispy, stirring occasionally.
To serve
Plate up the cauliflower with the rice, cucumber and spring onion. Drizzle the sauce over the top and sprinkle with sesame seeds.
How-tos
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