HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSesame Soy Cauliflower Bowl
Sesame-Soy Cauliflower Bowl

Sesame-Soy Cauliflower Bowl

with Jasmine Rice, Ginger Veggies & Pickled Onion

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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.


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Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

jasmine rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

1 portion


1 knob


2 clove


1 unit


1 bag

snow peas

½ unit

red onion

1 sachet

sesame seeds


1 sachet

kecap manis


1 bunch

spring onion

1 bunch

Asian greens

1 packet

crushed peanuts


1 tub



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


1 tsp


1.5 tbs

soy sauce

(ContainsSoy, Gluten)

2 unit


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3320 kJ
Fat27.7 g
of which saturates3.9 g
Carbohydrate104 g
of which sugars33 g
Dietary Fibre0 g
Protein27.1 g
Cholesterol0 mg
Sodium1320 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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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.