for 4 person

Sauce

1 ¼ dl	rice vinegar
1 ¼ dl	water
60 g	sugar
2 tbsp	sambal oelek
1 tbsp	Maizena cornflour
1 tbsp	water

Rice

350 g	basmati rice
5 dl	water

To prepare the cauliflower

2	cauliflower, cut into florets, stem peeled and sliced
	salted water, boiling

To fry the cauliflower

2 tbsp	oil for frying
80 g	Maizena cornflour
2 tsp	onion powder
1 ¼ dl	soy sauce
2 tbsp	oil for frying
2	bell pepper, cut into pieces

To serve

1	cucumber, cut into thin slices
1	spring onion incl. green part, finely chopped
2 tbsp	sesame seeds

How it's done

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.

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