The red rice may be substituted with your favourite rice or grain. Smoked fish adds a nice salty flavour.
1 cup Red rice
200 grams Smoked fish, skins and bones removed and gently flaked
1 Fennel bulb, sliced very finely with a mandolin or knife
Handful of Italian parsley, roughly chopped
Salt and pepper
15ml Cooking oil
120ml Olive oil
For the cauliflower:
1/2 Cauliflower, washed, florets removed, cut into similar sized florets
2 tablespoons Farro cumin
1 teaspoon Farro caraway seeds
For the dressing:
2 Garlic cloves, peeled and finely chopped
2 teaspoons Capers, rinsed well and drained
1 tablespoon Wholegrain mustard
Juice of 1 lemon
Preheat oven to 180°C
Place the cauliflower in a large oven tray and drizzle with 1 tablespoon of cooking oil
Sprinkle over the spices, add salt and pepper to taste and place in preheated oven for 20 mins oruntil the cauliflower is beginning to brown at the edges
Wash the rice well in several changes of cold water. Cover the rice with 3cm of cold water andplace on high heat covered. Once it has come to the boil, reduce the heat to low and cook for afurther 20 mins still covered
Meanwhile, make the dressing. Heat a tablespoon of cooking oil in a pan and fry the garlic andcapers on a low heat till fragrant. Remove from the pan and drain on kitchen paper. Place in ascrew top jar, add the mustard, lemon juice and olive oil along with the crisped garlic and capers
Shake well to combine
To serve, mix the cauliflower with the cooked rice and the dressing, mixing well to combine. Addthe fish, fennel and parsley and gently mix. Serve immediately