Sweet & sour cauliflower with rice
1 whole, broken into florets
Peppers, All Types
2 medium, red and green, cut into 3cm strips
2 tablespoons, light
2 tablespoons, level
Reduced Sugar and Salt Tomato Ketchup
Pineapple in juice, drained
217 g, plus 150ml of the juice
Rice Wine Vinegar
White rice, Microwaveable
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the cauliflower, onion, peppers, and garlic on a large baking tray, drizzle over the oil and toss to coat. Roast for 20 minutes, or until the veg is tender.
- Meanwhile, combine the soy sauce and cornflour in a small bowl. Put the mixture in a nonstick wok or frying pan set over a medium heat, then whisk in the ketchup, pineapple juice, vinegar and 350ml water. Simmer the mixture for 4-5 minutes until thickened, then add the roasted vegetables and the pineapple. Cook, stirring, for 1 minute until everything is coated in the sauce.
- Prepare the rice to pack instructions, then divide between bowls. Top with the sweet and sour cauliflower. Serve garnished with the spring onions.