Cauliflower Nuggets with Red Cabbage

Ingredients

• 200 g black rice
• Salt
• 600 g red cabbage
• 1 bunch chives (20 g)
• 150 g Yogurt (3.5% fat)
• 50 g tomato puree
• 0.5 tsp horseradish (jar)
• 2 tbsp lemon juice
• Cayenne pepper
• 1 Cauliflower
• 30 g block parmesan (30% fat in the rind)
• 100 g spelt flour type 630
• 1 tsp curry powder
• 1 egg
• 1 Egg white
• 1 tbsp liquid butter
• 175 ml beer
• 5 tbsp Rapeseed Oil
• 5 g sesame seeds (2 tsp)

Instructions

1. 1.

   Rinse rice and cook according to package instructions in boiling salted water for 35–40 minutes, so it remains slightly firm. Halve the red cabbage, remove outer leaves and stem, and shred into fine ribbons. Knead the cabbage with 1 tsp salt in a bowl, then let it rest for about 30 minutes. Meanwhile wash chives, pat dry, and cut into thin rings.

2. 2.

   For the sauce whisk yogurt with tomato puree until smooth. Add horseradish and 1 tbsp lemon juice, season with salt and cayenne pepper.

3. 3.

   Clean cauliflower, rinse, and divide into florets. Boil in salted water for 3–5 minutes on medium heat until very firm. Drain, shock in cold water, then pat dry. Grate parmesan finely.

4. 4.

   Mix flour with parmesan and curry powder. Separate the egg. Whisk yolk with butter and beer, then fold into the flour mixture to form a dough. Beat the two whites stiffly and fold them in. Heat oil in a deep pan. Dip cauliflower florets in the dough and fry in batches for 5–7 minutes on medium heat until golden brown. Remove and drain on kitchen paper.

5. 5.

   Arrange rice on a plate, place red cabbage beside it, drizzle both with remaining lemon juice. Arrange cauliflower nuggets on top, sprinkle with chives and sesame seeds, pour some sauce over them. Serve the rest of the sauce separately.