Ingredients
Batter
- 2 piece cauliflower florets, = 2 Heads
- 260 gram Flour, Plain
- 72 grams cornmeal
- 1 teaspoons Himalayan salt
- 130 grams Milk
- 130 grams water
Sauce
- 24 grams ginger
- 5 pieces garlic clove
- 64 grams Tamari soy sauce
- 70 grams Maple syrup
- 25 grams Sweet chilli sauce
- 100 grams rice wine vinegar
- 34 grams sesame oil
- 220 grams water
- 0.5 level teaspoons Vegetable stock paste, From Cookido
- 425 grams pineapple pieces, One can in juice
Rice Cooked to serve
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Cook Rice as per Cookido recipe (boiled rice)
Preheat the oven to 220°C on conventional
Line 2 baking trays with baking paper
Have 2 bowls ready - Instructions:
Step 1: Batter-Use the scale function:
Add all the ingredients (except cauliflower) for the Batter into the mixing bowl and make sure to press Tare between each addition. Close lid with MC
Set the following:
Time to 30 seconds
Speed 2 to Reverse enabled (stir)
"Counter-clockwise operation"
Batter should be stretchy. Pour the batter into a bowl and place the florets into the batter one by one. (Get messy and coat well). Lay them out on the oven trays individually. Cook for 20min or until a fork slides through the cauliflower. Meanwhile wash/dry mixing bowl and start the Sauce. - Step 2: Sauce-Use the scale function:
Weigh ginger then Add garlic into mixing bowl. Close lid with MC
Set the following:
Time to 10 seconds
Speed 6 (chop)
Scrape the side and Add remaining ingredients (except can pineapples) for the Sauce into the mixing bowl and make sure to press Tare between each addition. Close lid with MC
Set the following:
Time to 8 minutes
Temp to 120°C
Speed 0.5 to Reverse enabled (stir)"Counter-clockwise operation"
Pour the sauce into a large bowl.
Add the can of pineapples with juice into mixing bowl. Close lid with MC
Set the following:
Time to 3 seconds
Temp to 0°C
Speed 5 to Chop
Stir chopped pineapple into the sauce with spatula.
Sauce should be thick and tasty.
Get the Cauliflower from the oven and dip individually through the sauce and place on cooked rice to serve. -Get messy
(Don't pour sauce over in bulk as the sauce will be lots left over for freezing.)
2 Steps
Tip
Use Sesame seed, spring onion for garnish
Flours can be replaced with gluten free options
Milk can be plantbase milk.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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