Ingredients
17 total- 250g brown basmati rice, rinsed
- 120g plain flour
- 2 tbsp rice flour
- 1 large garlic clove, crushed or grated
- 1 tsp ground turmeric
- 1 tbsp nigella seeds
- 1 cauliflower, cut into small florets
- 1 tsp (approx.) sea salt
- 1 tbsp olive oil, to drizzle
- 280g firm tofu, cut into 2 cm pieces
- 4 baby cucumbers, thickly sliced
- 2 tbsp rice vinegar
- 0.5 tsp brown sugar, plus 60g for the lemon sauce
- 25g mint, leaves picked, large leaves torn
- 25g coriander, leaves picked, large leaves torn
- 3 unwaxed lemons, 1 thinly sliced (reserve 2 whole slices for the salad) and quartered, zest and juice of 2
- 1.5 tsp cornflour
Method
6 stepsStep 1
Preheat the oven to 200°C/180°C fan/gas 6; line 2 baking trays with baking paper. Cook the rice to pack instructions.
Step 2
In a large bowl, whisk the plain and rice flours, garlic, turmeric and nigella seeds with 200ml water to make a thick batter; season.
Step 3
Toss the cauliflower florets with a good pinch sea salt, drop into the batter and stir to coat. Transfer to a baking tray, drizzle with oil and bake for 35 mins. Repeat with the tofu; bake for 20 mins.
Step 4
Toss the cucumbers with the vinegar, ½ tsp sugar and a pinch of salt. Finely chop the reserved lemon slices; add to the cucumber along with the mint and coriander.
Step 5
For the lemon sauce, put the quartered lemon pieces in a pan with the zest, juice, 60g brown sugar, ½ tsp sea salt and 160ml water. Simmer for 4 mins or until the sugar dissolves. Mix the cornflour with 1½ tbsp water; gradually stir into the sauce until thick enough to coat the back of a spoon.
Step 6
Pour the warm sauce over the cauliflower and tofu. Serve with the rice and salad.