Sesame-Soy Cauliflower Bowl
with Jasmine Rice, Ginger Veggies & Pickled Onion
- Sesame
- Soy
- Gluten
- Eggs
- Peanuts
- May contain traces of allergens
- Wheat
- Sesame
- Milk
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
- Fish
This dish is all about the little differences. It starts as a classic rice bowl, but the toppings are full of flavour twists. The roast cauliflower is finished in a frying pan with sesame, garlic and kecap manis - think caramelised edges and a sweet, sticky sauce. The carrot and snow peas get a gingery boost and the onion is pickled to balance the rich flavours. With a fried egg on top and crushed peanuts scattered over, it's a delightful dinner that really delivers.
Ingredients
1 packet
jasmine rice
1 portion
cauliflower
1 knob
ginger
2 clove
garlic
1 unit
carrot
1 bag
snow peas
½ unit
onion
1 sachet
sesame seeds
(Contains: Sesame; )
1 sachet
kecap manis
(Contains: Soy; )
1 bunch
spring onion
1 bunch
Asian Greens
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
1 tub
mayonnaise
(Contains: Eggs; May be present: Wheat, Sesame, Soy, Almond, Cashew, Fish)
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
¼ cup
rice wine vinegar
¼ cup
water (for the pickle)
1 tsp
salt
1 tsp
sugar
1.5 tbs
soy sauce
(Contains: Soy, Gluten; )
2 unit
egg
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. In a medium saucepan, bring the water (for the rice) to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek
While the rice is cooking, cut the cauliflower into small florets. Place on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Spread out in a single layer and bake until tender, 15-20 minutes.
While the cauliflower is roasting, finely grate the ginger. Finely chop the garlic (or use a garlic press). Cut the carrot (unpeeled) into thin matchsticks or thin half-moons. Trim and thinly slice the snow peas into matchsticks (or trim and roughly chop). Roughly chop the Asian greens. Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, water and a good pinch of sugar and salt. Scrunch the red onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the ginger, carrot and snow peas and cook until just softened, 2-3 minutes. Add the Asian greens and cook, tossing, until just wilted, 1-2 minutes. Transfer to a plate and cover to keep warm. Return the pan to a medium-high heat with a drizzle of olive oil. Add the roasted cauliflower, garlic and sesame seeds. Cook, tossing, until fragrant, 1-2 minutes. Add the kecap manis and soy sauce and cook until coated, 1 minute. Transfer to a bowl and cover to keep warm.
Wipe out the pan and return to a medium-high heat with a drizzle of olive oil. Crack in the eggs and fry until the yolks are cooked to your liking, 4-5 minutes. TIP: This will give soft yolks, fry for 6-7 minutes to get firm yolks. Thinly slice the spring onion.
Drain the pickled onion. Divide the jasmine rice between bowls and top with the cauliflower, carrot, Asian greens, snow peas and pickled onion. Top with the fried eggs and sprinkle with spring onion and crushed peanuts. Serve with the mayonnaise.
