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Maple-Garlic-Cauliflower-and-rice

Maple Garlic Cauliflower 
  • 4 People
  • 30 min.
  • easy 
Cauliflower florets in a garlic, soy and maple syrup sauce. Served on fluffy white rice. 
Ingredients
  • 1 head of cauliflower, cut into florets
  • 30 ml (2 Tbsp) olive oil, separated
  • 15 ml (1 Tbsp) Robertsons paprika
  • 7,5 ml (1 tsp) Robertsons Masterblends Rustic Garlic & Herb
  • 2 ml (½ tsp) Robertsons Black Pepper
  • 15 g (1 Tbsp) vegan butter
  • 1 tablespoon of crushed garlic
  • 80 g (1/3 cup) maple syrup
  • 80 ml (1/3 cup) water
  • 15 ml (1 tbsp) Knorr French Vinaigrette
  • 15 ml (1 tbsp) low sodium soy sauce
  • A handful of fresh parsley, finely chopped
  • 2 ml (½ tsp) Robertsons crushed chillies

To Serve:

  • Approximately 2 cups (4 servings) of cooked white rice
Cooking Method

  1. Place cauliflower florets in a bowl. Drizzle with 1 tablespoon of olive oil, season with Robertsons paprika and Robertsons Masterblends Rustic Garlic & Herb seasoning then toss until florets are fully coated.

  2. Heat remaining olive oil in a pan over high heat. Add the cauliflower florets and fry until browned on all sides, stirring frequently. Season with Robertsons Black Pepper.

  3. Turn the heat down to medium and add the butter to the pan. Add garlic and stir to combine then cook for another 3 minutes.

  4. In the meantime, whisk together maple syrup, water, Knorr French vinaigrette and soy sauce in a bowl then add mixture to the pan.

  5. Sprinkle over the parsley and crushed chillies then serve over cooked white rice.

  6. Turn the heat up and bring sauce to the boil then simmer for 5 minutes until sauce is thick.

  • Nut Free
  • Dairy Free
  • Gluten Free

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