Crispy Rice Salad with Roasted Cauliflower by @cookedbyclauds

Serves: 4
Prep Time: 15 mins
Cook Time: 30 mins

Ingredients:
Spicy Roasted Cauliflower
⅓ head of cauliflower, cut into small florets
2 tbsp extra virgin olive oil
1 tsp salt
½ tsp pepper
½ tsp garlic powder
1 tsp garam marsala
1 tsp turmeric
Red Curry Crispy Rice
125g microwave brown rice cup, cooked and cooled
1 tbsp Thai red curry paste
1 tbsp extra virgin olive oil

Salad
¼ red cabbage, shredded
1 carrot, peeled and julienned (cut into thin matchsticks or shredded)
1 cucumber, diced
125g edamame beans
1 avocado, diced
1 handful of parsley leaves, roughly chopped
4 spring onions, diced

Dressing
2 tbsp extra virgin olive oil
2 tbsp soy sauce
½ tbsp fish sauce
1 tbsp sesame oil
1 tbsp rice wine vinegar
2 tbsp sriracha
4 tbsp kewpie mayo
3 tbsp honey

Method:
1. Preheat the oven to 200°C and line two baking trays.
2. Place all the cauliflower ingredients into a container, put on the lid and shake to coat the cauliflower in the seasoning evenly. Evenly spread on one of the baking trays.
3. Coat the rice in the red curry paste and olive oil. Evenly spread and lay flat on the other baking tray, keeping quite compact. Bake both the cauliflower and rice for ~30-35 mins, tossing both halfway through. Cook the cauliflower until slightly softened and rice until crispy but not burnt.
4. In a large bowl, combine all the salad ingredients.
5. Prepare the dressing and pour ¾ over the salad. Toss to combine. Top the salad with the cauliflower and crispy rice and drizzle the remaining dressing over.

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