Sticky Lemon Cauliflower and Tofu

Ingredients

• 250g brown basmati rice, rinsed

• 120g plain flour

• 2 tbsp rice flour

• 1 large garlic clove, crushed or grated

• 1 tsp ground turmeric

• 1 tbsp nigella seeds

• 1 cauliflower, cut into small florets

• 1 tsp (approx.) sea salt

• 1 tbsp olive oil, to drizzle

• 280g firm tofu, cut into 2 cm pieces

• 4 baby cucumbers, thickly sliced

• 2 tbsp rice vinegar

• 0.5 tsp brown sugar, plus 60g for the lemon sauce

• 25g mint, leaves picked, large leaves torn

• 25g coriander, leaves picked, large leaves torn

• 3 unwaxed lemons, 1 thinly sliced (reserve 2 whole slices for the salad) and quartered, zest and juice of 2

• 1.5 tsp cornflour

4 servings

Calories~650 kcal

Protein~21 g

Carbs~114 g

Fat~14 g

Fiber~10 g

Sugar~21 g

Total recipe

Calories~2,600 kcal

Protein~85 g

Carbs~455 g

Fat~55 g

Fiber~40 g

Sugar~85 g

Method

• Step 1

  Preheat the oven to 200°C/180°C fan/gas 6; line 2 baking trays with baking paper. Cook the rice to pack instructions.

• Step 2

  In a large bowl, whisk the plain and rice flours, garlic, turmeric and nigella seeds with 200ml water to make a thick batter; season.

• Step 3

  Toss the cauliflower florets with a good pinch sea salt, drop into the batter and stir to coat. Transfer to a baking tray, drizzle with oil and bake for 35 mins. Repeat with the tofu; bake for 20 mins.

• Step 4

  Toss the cucumbers with the vinegar, ½ tsp sugar and a pinch of salt. Finely chop the reserved lemon slices; add to the cucumber along with the mint and coriander.

• Step 5

  For the lemon sauce, put the quartered lemon pieces in a pan with the zest, juice, 60g brown sugar, ½ tsp sea salt and 160ml water. Simmer for 4 mins or until the sugar dissolves. Mix the cornflour with 1½ tbsp water; gradually stir into the sauce until thick enough to coat the back of a spoon.

• Step 6

  Pour the warm sauce over the cauliflower and tofu. Serve with the rice and salad.