Recipes
Date posted: 04/12/2018
Ingredients
| S&B black rice | 300g |
| Pure olive oil glass | 200ml |
| Tate & Lyle caster sugar drum | 60g |
| Everyday Favourites ground cumin | 10 |
| Greek style yoghurt | 300ml |
| Mint - chopped | 12g |
| Burnt aubergine pulp | 500g |
| Green chilli | 12g |
| Everyday Favourites chopped garlic in oil | 8g |
| Fresh lime juice | 20g |
| Cauliflower steak | 10 |
| Sauce ingredients | |
| Pure olive oil glass | 200ml |
| Red chilli diced | 10g |
| Grated ginger | 100g |
| Sweet tamarind paste | 100g |
| Tate & Lyle light soft brown sugar | 50g |
| Fresh lime juice | 10ml |
| Thai squid fish sauce | 10g |
Method
- Cook the black rice until tender
- In a food blender add the olive oil, caster sugar, cumin, yoghurt, mint, aubergine pulp, green chilli, lime juice and garlic then pulse until smooth and glossy and set to one side
- Place the cooked rice into a bowl and tumble with the dressing, then add the sliced spring onions and fresh chopped herbs
- Season and grill the cauliflower steak over high heat until tender
- While the cauliflower is cooking make the tamarind caramel by adding tamarind paste, brown sugar to a pan with oil, red chilli and ginger and reduce to a sweet caramel - brush this over the steak and serve