Roasted broccoli and cauliflower
with red pepper, cashew nuts and a Chinese sweet and sour sauce
This delicious recipe of crispy cauliflower and broccoli soaked in a sweet and sour sauce will bring a Chinese restaurant to your home. There's simply no need for Chinese take-away anymore!
Nice and quick!
tree nut, soya
Apple cider vinegar
Fried tomato sauce
Fine corn flour
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Preheat the oven to 200 degrees.
Place the rice in a medium-size pot and add a tablespoon of oil, 450ml of water and salt to taste. Let it cook for 12 minutes until the water has completely evaporated. Drain the water and spread the rice on a plate. Set aside.
Wash the vegetables. Divide the broccoli and cauliflower florets into small bunches. Mix the soy milk with the rice flour, garlic powder and ketchup in a bowl. Season to taste. Mix everything well until it reaches the consistency of a paste. Mix the cauliflower and broccoli with the paste and remove the excess paste. Divide them over a baking sheet with baking paper drizzled with oil and bake them in the oven for approx. 20 minutes until they start to take colour. Turn off the oven and leave them inside.
For the sweet and sour sauce: place the sugar, vinegar, ginger powder and tomato sauce in a small saucepan. Bring everything to a boil and let it cook for 7 minutes. Dilute the fine corn flour in 200ml of water in a separate bowl and add the mixture to the saucepan while stirring constantly. Once everything comes to a boil, it is ready. Remove from the fire.
Peel the onion and chop it together with the red pepper into large cubes. Heat a tablespoon of oil in a frying pan and sauté the vegetables until tender. Add the broccoli, cauliflower and finish with the sweet and sour sauce.