Cauliflower in orange sauce with coconut rice

Ingredients for 4 servings:

• 1 kg cauliflower, cut into florets as evenly sized as possible
• 200 g shallot(s), cut into rings
• 1 chili pepper(s), red, pitted, finely diced
• 10 g ginger root, diced
• 75 g macadamia nuts, roasted, salted, coarsely chopped
• 300g basmati
• 5 tbsp oil (peanut oil)
• 400 ml coconut milk
• 1 tbsp curry, mild
• 1 tsp turmeric
• 1 tsp coriander, crushed
• 1 tsp cumin
• 1 tsp cardamom, crushed
• 500 ml freshly squeezed orange juice
• 1 tbsp cornstarch
• 1 bunch coriander leaves, plucked

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Sauté the rice in 3 tablespoons of oil. Stir the smooth coconut milk into the rice with 200 ml water and a little salt. Bring to a boil once and simmer in a covered saucepan on the lowest heat for 15-20 minutes until golden brown. Fry the shallots in the remaining oil until golden brown. Quickly stir in the curry, turmeric, coriander, cumin, cardamom, ginger, and chili. Top up with orange juice and bring to a boil. Mix the cornstarch with a little water until smooth and thicken the sauce. Simmer for 10 minutes and season with salt. Meanwhile, cook the cauliflower florets in salted water for 5-8 minutes until al dente. Remove with a slotted spoon, drain well, and simmer gently in the orange sauce for 2-3 minutes. Serve the cauliflower with the sauce and sprinkle with coriander leaves. Place the coconut rice in a bowl and serve sprinkled with macadamia nuts.