Brussels sprouts with cauliflower and Asian dressing

A surprising combination

Asian mix

Brussels sprouts with cauliflower and Asian dressing

Main course
4 persons
40
Mild

What an incredibly surprising and fresh combination of Brussels sprouts, cauliflower and Asian dressing. The vegetables are nice and crispy and the fried rice gives the extra delicious 'bite' in this delicious vegetable meal. Delicious with a grilled fish or chicken, serve with rice, but can also be excellent with noodles!

Ingredients

- 6 tablespoon Rice Oil

- 30 g Thai Hom Mali Jasmine Rice

- 2 teaspoon Oyster Sauce (Healthy Boy)

- 1 tablespoon Sweet Chilli Sauce (for Chicken)

- 1 tablespoon Ginger Syrup

1 Small cauliflower

500 g Brussels sprouts

1 Garlic clove

1 Tbsp. Lime juice

Few sprigs of fresh cilantro

Pepper and salt

Preparation method for Brussels sprouts with cauliflower and Asian dressing

Preheat the grill to 250ºC. Clean and wash the Brussels sprouts, do the same with the cauliflower. Divide the vegetables between several casserole dishes and season with oil, pepper and salt. For about 15 minutes put in the oven.
In the meantime, heat about 2 cm of sunflower oil in a pan and let it get hot. Add a handful of rice, let sweat briefly and drain through a sieve. Drain on kitchen paper. Be careful not to burn yourself!
In a blender, make a dressing of garlic, fresh cilantro, ginger syrup, oyster sauce, lime juice, rice oil, sweet chili sauce, and salt and pepper to taste.
Place the veggies in a bowl, sprinkle over the fried rice, then drizzle over the fresh Asian dressing. Garnish with fresh coriander if you like.