Bang Bang Cauliflower & Garlic Rice
with Soy Veggies & Peanuts
- Milk
- Eggs
- Sulphites
- Gluten
- Soy
- Peanuts
- May contain traces of allergens
- Soy
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Milk
- Traces of Brazil Nut
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
Sweet with a punch of flavour that will send your tastebuds into a new dimension. We're talking about roasted cauliflower that's been soaking up those mango chilli sauces in the oven. Drizzle with a sriracha mayo and you'll be eating with the stars tonight!
Ingredients
1 portion
cauliflower
1 sachet
Southeast Asian Spice Blend
2 clove
garlic
1 packet
jasmine rice
1
carrot
1 bunch
spring onion
1 packet
sriracha
(May be present: Soy)
1 packet
mayonnaise
(Contains: Eggs; May be present: Soy, Fish, Wheat, Cashew, Almond, Sesame)
1 packet
Mango Chilli Sauce
(Contains: Sulphites; )
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Soy, Wheat, Cashew, Almond, Sesame, Milk, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
1 bunch
Asian Greens
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk; )
1.5 cup
water
½ tbs
soy sauce
(Contains: Gluten, Soy; )
1 tsp
rice wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut cauliflower into small florets. • Transfer cauliflower to a lined oven tray. Sprinkle with Southeast Asian spice blend and drizzle generously with olive oil. • Roast until tender and brown around the edges, 20-25 minutes. • In the last 5 minutes, drizzle mango chilli sauce over cauliflower and continue roasting.
• Meanwhile, finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to the pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, roughly chop Asian greens. Thinly slice carrot into half-moons. Thinly slice spring onion.
• In a small bowl, combine the rice wine vinegar, sriracha and mayonnaise. Set aside.
• When the rice has 5 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot, tossing, until tender, 3-4 minutes. • Add Asian greens and the soy sauce and cook, tossing, until wilted, 1-2 minutes.
• Divide garlic rice between bowls. Top with bang bang cauliflower and soy veggies. • Drizzle with sriracha mayo sauce. Sprinkle with crushed peanuts and spring onion to serve. Enjoy!
