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