Have fun preparing this mushroom dish!
Clean the cauliflower and divide into large roses on the spot. Chop the stems from the shiitake mushrooms, halve the mushrooms. Peel the shallots and cut them into rings. Clean chili pepper and finely dice. Coarsely chop the macadamia nuts.
Sauté the long grain rice in the oil (I). Stir the coconut milk until smooth and mix it with the water and a little salt into the long grain rice. Bring to the boil once and cook in a closed saucepan on the lowest heat for 15-20 minutes.
Fry the shallots in the remaining oil until golden brown. Quickly fold in turmeric, coriander, curry, cardamom, ginger, cumin seed and chili cubes. Fill up with orange juice and let it bubble up. Stir maizena (cornstarch) with a little water until smooth, stir into orange sauce and simmer gently for 10 minutes. Season with salt. In the meantime, blanch the cauliflower florets in salted water for 5-8 min al dente.
Remove with a skimmer, drain well in a sieve and add to the orange sauce form with the shiitake mushrooms. Simmer gently for another 2-3 minutes.
Arrange the cauliflower, sprinkle the plucked cilantro leaves on top.
Arrange the coconut rice in a baking dish and sprinkle the nuts on top.
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