- 100gr. Basmati rice
- 200gr. chicken broth
- 1 cauliflower
- 40gr. finely chopped parsley
- 60gr finely chopped onion
- 1 finely chopped garlic clove
- 4gr cumin powder
- 4gr coriander powder
- 4gr curry powder
- 60gr. extra virgin olive oil Ranis
- 10 hot pepperone salami slices
- Salt/ pepper
Sauté the onion & garlic in olive oil. Add the parsley. Add the broth and let it come to a boil. Add rice and spices. Season with salt & pepper and simmer for about 20 minutes or until the rice has absorbed all the water.
Cut the cauliflower into thick slices lengthwise and season with salt & pepper. Add olive oil to a pan and sauté the cauliflower steaks on both sides. Put them in the oven at 190◦C for about 15 minutes. 2-3 minutes before taking it out of the oven, put the salami in the pan. Serve the rice on the plate and the cauliflower steak on it. Fnish the dish with extra virgin olive.