Black rice salad with caramel glazed cauliflower steak

04.12.2018
  • Serves 10

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

  1. Cook the black rice until tender
  2. 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
  3. Place the cooked rice into a bowl and tumble with the dressing, then add the sliced spring onions and fresh chopped herbs
  4. Season and grill the cauliflower steak over high heat until tender
  5. 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
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