HONEY CHILLI CAULIFLOWER WINGS, BLACK RICE, SPICED SQUASH & SPICY LILY PEPPERS

Recipe Created By:

Gary Guiney

Serves

4

ready in

60 minutes

difficulty

Medium

What you will need

  • 350g Riso Gallo Rustico Black Wholegrain Rice
  • 1 Butternut Squash ( peeled & Sliced crescent)
  • 1 Small Cauliflower (Floret heads)
  • 1 Cup of Lilly Red peppers
  • 50g Panko Crumbs
  • 2 eggs beaten
  • 1 tsp of Smoked paprika
  • 2 tsp of Chinese 5 Spice
  • 2 tsp chilli flakes
  • 3-4 tbsp olive oil
  • 30g grated grana Padano
  • 2 cups of all-purpose flour
    For Sauce
  • 20 ml of Sweet chilli Sauce
  • 10 ml of light Soy Sauce
  • 10 ml Sriracha sauce
  • 3 tbsp of Honey
  • 1/3 Cup of water

How to prepare:

Set out 3 small bowls. In the first bowl add flour, then next bowl beaten egg. In the last bowl add panko crumbs, grated Grana Padano and Paprika.

Dip each bite sized cauliflower floret in flour, egg and then dip in panko crumbs, and onto a baking tray bake for 15-20 mins until brown (See photo).

Peel and thinly slice your squash into crescent shapes, place on a baking tray, with a good drizzle of olive oil, Chinese 5 Spice and Chilli flakes. Bake for 20 minutes.

Bring the water to the boil and add your rice. Reduce the heat, pop on a lid and cook for 18 minutes (if you want you can add a touch of vegetable stock optional).

Prepare your sauce by placing all the ingredients in a pan, bring to a low heat and add your panko breaded cauliflower tossing throughout.

Plate up your black rice, add in your lily peppers, spiced squash and top with your honey chilli cauliflower wings and serve.

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