Crispy cauliflower karaage with garlicky mayo, cabbage and rice

Step 1: Rice

Always wash rice before cooking, drain off excess water with sieve.

Gas Hob (100g rice with 150g water)

• Bring to boil on medium to high heat. (Take off the lid if the water starts to overspill.)
• Turn down to low, cover with lid and cook until water is fully absorbed. (approximately 10 minutes)
• Turn the gas off and rest for 10 to 15 minutes.

Microwave (100g rice with 200g water)

• Microwave on high for 10 to 15 minutes with no lid
• Take out of the microwave, cover with lid and let it rest for 10 to 15 minutes.

Step 2: Cauliflower (while the rice is resting)

• Add generous amount of oil to a frying pan and place over medium/high heat.
• Dust cauliflower with flour and shallow fry them until golden brown.
• Take out of the pan and let it rest.
• (You can also use traditional fryer or air fryer to achieve the same result.)

Step 3: Cabbage

• Add a little oil to wok or frying pan and place over medium to high heat.
• Add in cabbage, season with salt and stir continuously for 1 minute.
• Add a dash of water and cook with lid on until the vegetables are tender to your liking.