Home   News   Article

Recipe of the week: Roasted cauliflower nasi goreng

By Features Reporter

Easier access to your trusted, local news. Subscribe to a digital package and support local news publishing.

This spicy fried rice dish is packed with flavour and comes together in around half an hour. Roasting the cauliflower gives it a great flavour and the fried egg on top adds a protein hit.

Roasted cauliflower nasi goreng
Roasted cauliflower nasi goreng


200g brown rice

1 cauliflower, cut into bite-sized florets

2 or 3 spring onions, finely sliced

4 eggs

1 onion, chopped

3 garlic cloves, minced

¾ head of sweetheart cabbage, finely sliced

Soy sauce

2 or 3 tbsp peri-peri sauce

a little oil

2 tbsp, coriander, chopped


Cook the brown rice according to packet instructions, drain, set aside and keep warm.

In a large mixing bowl add the cauliflower florets, 2 tbsp peri-peri sauce, 2 tbsp soy sauce and 1 tbsp oil. Toss to coat before spreading onto a roasting tin or ovenproof dish, and place in a preheated oven at 210C/190C fan for 20 minutes, turning halfway through and cooking until the edges are nicely caramelised and brown.

Whilst the cauliflower is in the oven, add a little oil to a non-stick frying pan and stir fry the onion, garlic and cabbage for a few minutes.

Add the cooked rice and roast cauliflower to the stir-fried vegetables and check seasoning, adding more soy sauce if you like.

Just before serving, fry the eggs.

Divide the mixture into serving bowls, top with a fried egg and a scattering of spring onions and chopped coriander.

Do you want to respond to this article? If so, click here to submit your thoughts and they may be published in print.

This site uses cookies. By continuing to browse the site you are agreeing to our use of cookies - Learn More