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Method
Step 1 of 5
Season chopped purple cauliflower with olive oil, salt, pepper, paprika, and garlic powder. Use your hands to distribute evenly for the perfect roast. Then, place it in a preheated oven at 180°C for 25 mins or until slightly charred.
Step 2 of 5
Prepare Right Rice as per instructions on the packaging and set it aside.
Step 3 of 5
In the meantime, slice tempeh into bite-size portions and season with salt and pepper. Pan-fry the tempeh in a large saucepan on medium heat until golden brown. Transfer it to a serving plate and set it aside.
Step 4 of 5
For the dressing, combine Dijon mustard, honey, lime juice, olive oil, salt and pepper.
Step 5 of 5
Finally, combine the cooked cauliflower, tempeh, and Right Rice, dressing and chopped pistachios in a large mixing bowl. Transfer it to a serving bowl and garnish with chopped coriander and garlic chips for extra freshness and crisps.
Ingredients
1) Purple Cauliflower
2) RightRice Garlic Herb
3) Vandatempe Tempeh
4) Sir Kensington's Dijon Mustard
5) Beechworth Honey Bee Honey
6) Red Island extra virgin olive oil
7) Pistachios
8) Lime
9) Coriander
10) Garlic Chips
11) La Chinata Smoked Paprika Powder
