Description
This Beef Rendang Coconut Cauliflower Crispy Shallot Bowl is a flavorful and aromatic dish, perfect for a hearty meal.
Ingredients
Scale
- 2 cups cauliflower florets
- 1 pound beef, cubed
- 1 cup coconut milk
- 2 tablespoons rendang paste
- 1/2 cup crispy shallots
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Toss cauliflower with vegetable oil, salt, and pepper, and roast until golden.
- In a pan, brown the beef cubes, then add rendang paste and coconut milk.
- Simmer until the beef is tender and the sauce thickens.
- Serve the beef rendang over roasted cauliflower and top with crispy shallots.
Notes
- For a vegetarian option, substitute beef with mushrooms or jackfruit.
- Make sure to adjust the spice level of the rendang paste to your taste.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: main dish
- Method: roasting, simmering
- Cuisine: Indonesian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 3g
- Sodium: 600mg
- Fat: 45g
- Saturated Fat: 30g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg