Home > Recipes > Cauliflower recipes > Crispy cauliflower florets with romesco sauce and rice

Crispy cauliflower florets with romesco sauce and rice

Name: Crispy cauliflower florets with romesco sauce and rice
Yield: Serves 4
Cuisine: Spanish recipes
Ingredients: 200g mixed basmati and wild rice; 1½ tsp sweet smoked paprika (pimentón); 1 roasted red pepper (from a jar); 40g fresh breadcrumbs; ½ garlic clove; 40g ground almonds; 1tbsp red wine vinegar; 50ml water; 1 cauliflower, sliced into florets; 50g plain flour

Published: 20 Nov 14
Updated: 18 Mar 24

We’ve given this quick midweek meal a Spanish twist with a smoky romesco sauce. It complements the cauliflower brilliantly.

Easy
November 2014

Test kitchen approved

Serves 4
Hands on time 30 min

We’ve given this quick midweek meal a Spanish twist with a smoky romesco sauce. It complements the cauliflower brilliantly.

Vegetarian recipes

Nutrition: per serving

Calories: 569kcals
Fat: 19.1g (2.2g saturated)
Protein: 19.4g
Carbohydrates: 81g carbs (7.3g sugars)
Fibre: 8.3g
Salt: 0.8g

Save recipe

Save

Save recipe Print

Rate

Ingredients

200g mixed basmati and wild rice
1½ tsp sweet smoked paprika (pimentón)
1 roasted red pepper (from a jar)
40g fresh breadcrumbs
½ garlic clove
40g ground almonds
1tbsp red wine vinegar
50ml water
1 cauliflower, sliced into florets
50g plain flour

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Cook the mixed basmati and wild rice according to the pack instructions. Drain; set aside. Meanwhile, whizz ½ tsp paprika, red pepper, breadcrumbs, garlic, almonds, red wine vinegar and water in a food processor to a thick sauce. Season.
Bring a pan of salted water to the boil, then cook the cauliflower for 2-3 minutes until just tender. Drain the cauliflower, dry on kitchen paper, then toss through a bowl of plain flour mixed with 1 tsp sweet smoked paprika and some salt and pepper.
Heat a glug of sunflower oil in a pan, then fry the cauliflower in batches until crisp, adding more oil if needed. Briefly drain on kitchen paper, season, then serve with the rice, drizzled with the romesco sauce.