For the rice with tomatoes: 200 g rice 10 coctail tomatoes, 1 tbsp tomato sauce, 1 clove garlic, salt, 1 tbsp agave, 1 tbsp fresh mint, lemon juice
Methods: Preheat oven for 180 grades
Wash the cauliflower and cut into slices (not too thin). Heat 1 tablespoon oil in a pan and fry the cauliflower slices. Sprinkle with salt.
Prepare the marinade: Add 2 tablespoons of oil in a salad bowl, add cumin, coriander, cayenne, salt and agave syrup. Mix all ingredients well. Soaté the cauliflower steaks on both sides, then arrange on a baking sheet lined with parchment paper. Rub with a pinsel each steaks with the oil, put into the oven and bake until cauliflower steaks are crispy for 10-15 minutes.
Prepare the rice: Sauté the garlic in a little oil, then add the rice, pour over water, add salt and pepper (you can flavour with rice wine or lemon juice). Before the cooking is completed add tomatoes to rice, and 1 tbsp of canned tomato as well, season with salt and pepper, and add to taste 1 tablespoon of agave syrup. Serve cauliflower on the rice tomato bed and sprinkle with plenty of fresh mint and parsley.