Spicy beef & cauli rice
With coconut milk & fresh mint
Spicy beef & cauli rice
With coconut milk & fresh mint
Serves 4
Cooks In24 minutes
DifficultyNot too tricky
Nutrition per serving
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Calories 333 17%
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Fat 16g 23%
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Saturates 8.5g 43%
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Sugars 8.2g 9%
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Salt 0.9g 15%
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Protein 33.7g 67%
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Carbs 12.5g 5%
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Fibre 4.1g -
Of an adult's reference intake
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Ingredients
- 500 g lean minced beef
- 1 head of cauliflower , (800g)
- 1 heaped teaspoon rendang powder
- 1 bunch of fresh mint , (30g)
- 1 x 400 g tin of light coconut milk
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Method
- Place the minced beef in a large shallow casserole pan with 1 tablespoon of olive oil, then break it up and fry on a high heat, stirring regularly.
- Click off and discard any tatty outer leaves from the cauliflower, putting the nice leaves into a food processor.
- Halve the cauliflower, breaking up one half into the processor. Cut little bite-sized florets off the other half into the mince pan, chucking all the stalks into the processor as you go.
- Stir the rendang powder into the pan and cook it all for 10 minutes, or until crispy, stirring regularly.
- Meanwhile, pick half the mint leaves into the processor, add a pinch of sea salt and black pepper, and blitz until fine.
- Tip into a heatproof bowl, cover, and microwave on high for 4 to 5 minutes.
- Reserving the baby leaves, pick the remaining mint leaves into the pan, toss well, then pour in the coconut milk and half a tin’s worth of water.
- Bring to the boil, simmer for 5 minutes, then taste, season to perfection, and scatter over the reserved mint leaves.
- Give the cauli rice a good mix up, and serve on the side.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited