Roasted Cauliflower Nasi Goreng Recipes

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ROASTED CAULIFLOWER NASI GORENG



Roasted Cauliflower Nasi Goreng image

Provided by Sneh

Categories     Dinner     Mains

Number Of Ingredients 30

6 garlic cloves
2 shallots (peeled and chopped)
25 g raw peanuts
1 tablespoon red chilli flakes (or 3-4 red bird's eye chillies, deseeded)
2 tablespoons rapadura or palm sugar
1/2 teaspoon ground turmeric
2 tablespoons peanut oil
1 teaspoon red miso paste
1 tablespoon tamari or light soy sauce
1 tablespoon rice flour
2-3 pieces sun dried tomatoes
1 teaspoon sea salt flakes
500 g cauliflower florets
4 garlic cloves (minced)
1/4 teaspoon white pepper
1 1/2 teaspoons sea salt flakes
1 tablespoon lime juice
2 tablespoons olive oil
1 tablespoon peanut oil
2 shallots (thinly sliced)
100 g green beans (sliced)
1 cup cabbage (finely chopped)
3 cups cold cooked basmati (or brown basmati rice)
handful of raw cashew nuts
1 tablespoon kecap manis
1 tablespoon white vinegar
4 tablespoons Nasi Goreng Paste
2 spring onions (sliced)
salt to taste
sliced cucumber

Steps:

  • Place all ingredients in the bowl of a small food processor (or Nutri bullet/blender) and process until smooth. Store in an air tight glass jar in the fridge until ready to use. Paste keeps well in the fridge for up to a week. It can be frozen in a zip lock bag and keeps well in the freezer for up to 3 months.
  • Mix all ingredients for the cauliflower in a medium bowl. Toss to combine well. Pre-heat oven to 200°C. Line a baking sheet with baking paper. Place cauliflower on the prepared baking sheet and roast in the oven for 25-30 minutes until cooked and starting to brown. Remove from oven and set aside.
  • Heat oil in a large wok on high. Add shallots, beans and cabbage. Stir fry for a minute until glossy.
  • Add the rice, cashew nuts, kecap manis, Nasi Goreng paste and vinegar. Reduce heat to medium high and stir fry, pushing and tossing the ingredients constantly with a flat metal spatula until rice is coated evenly with the sauces (about 2-3 minutes).
  • Add spring onion and adjust seasoning. Remove from heat.
  • Serve hot topped with fried egg(optional), roasted cauliflower, cucumber, tomato, coriander, lime wedges and Sriracha. Sprinkle with crushed peanuts or fried shallots for extra crunch.

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