Sweet and sour cauliflower with rice
8
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
Cauliflower
1 large, cut into florets
Red onion
1 small, cut into wedges
Red capsicum
1 medium, cut into 3cm strips
Green capsicum
1 medium, cut into 3cm strips
Garlic
2 clove(s), thickly sliced
Canola oil
1½ tsp
Soy sauce
1½ tbs, light variety
Cornflour
1½ tbs
Tomato sauce (ketchup)
¼ cup(s), (60ml)
Canned pineapple in natural juice, drained
430 g
No added sugar pineapple juice
150 ml
Rice wine vinegar
2 tbs
Cooked basmati rice
2 cup(s), (340g), heated
Green shallot(s)
2 individual, thinly sliced
Instructions
1
Preheat oven to 200°C. Line a baking tray with baking paper. Place cauliflower, onion, capsicum and garlic on prepared tray. Drizzle with oil and toss to coat. Bake for 20 minutes or until vegetables are tender.
2
Meanwhile, combine soy sauce and cornflour in a small bowl. Place cornflour mixture in a large non-stick wok or frying pan set over medium heat. Whisk in tomato sauce, 150ml reserved pineapple juice, vinegar and 350ml water. Bring to the boil, then reduce heat and simmer for 4-5 minutes until thickened. Add roasted vegetables and half the pineapple chunks (see tip). Cook, stirring, for 1 minute or until evenly coated in sauce.
3
Divide rice among bowls. Top with sweet and sour cauliflower. Serve sprinkled with shallots.
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