cauliflower rice and coconut chicken
rice paper rolls
- 400ml can coconut milk
- 2 cups (500ml) water
- 1 stalk lemongrass, halved and bruised
- 1 tablespoon grated ginger
- 400g chicken breast fillets, trimmed
- 1½ cups (50g) kale leaves, trimmed, stems removed
- 200g cauliflower florets
- 1 cup (150g) roasted cashews, plus extra to serve
- 2 teaspoons tamari or soy sauce
- 6 large (22cm) rice paper rounds
- ½ bunch flowering garlic chives, trimmed
- 1 cup mint leaves
- black sesame seeds and sliced red chilli, to serve
- Place the coconut milk, water, lemongrass and ginger in a deep-sided frying pan over high heat and bring to the boil. Add the chicken, reduce the heat to low, cover and cook for 12–15 minutes or until cooked through. Remove the chicken from the pan, reserving the poaching liquid, and set aside to cool. Using 2 forks, shred the chicken and place in a large bowl. Strain the poaching liquid, reserving 1 cup (250ml). Add ½ cup (125ml) of the poaching liquid to the chicken and toss to coat. Set aside.
- Place the kale in a bowl, cover with boiling water and stand for 1 minute. Drain and refresh under cold water and pat dry.
- Place the cauliflower in a food processor and pulse until it resembles rice. Transfer to a large bowl.
- Place the cashews, tamari and remaining ½ cup (125ml) of the poaching liquid in a food processor and process until finely chopped. Add half the mixture to the cauliflower and mix to combine. Reserve the remaining mixture to use as a dipping sauce.
- Place 1 rice paper round in warm water for 20 seconds to soften. Place on a clean, damp cloth. Top with a little of the chives, kale, cauliflower mixture, chicken and mint. Fold over each end and roll to enclose the filling. Repeat with the remaining ingredients to make 6 rolls. Serve with the dipping sauce and chives, and sprinkle with the extra cashews, chilli and sesame seeds. Makes 6
Photography: Anson Smart
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