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Spicy beef & cauli rice
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Total Time:
24 minutes
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
Instructions:
  • In a large shallow casserole pan, cook minced beef with 1 tablespoon of olive oil on high heat, breaking it up and stirring regularly. Process cauliflower leaves and half of the cauliflower in a food processor. Add cauliflower florets and stalks to the beef. Stir in rendang powder and cook until crispy, about 10 minutes. Process mint leaves with salt and pepper until fine, then microwave for 4 to 5 minutes. Add the remaining mint leaves, coconut milk, and half a tin of water to the beef. Simmer for 5 minutes, season to taste, and garnish with reserved mint leaves. Serve cauli rice on the side.

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