Baked Sticky Orange Cauliflower

with Jasmine Rice

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vegan
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Instructions

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1 Prep

Preheat the oven to 200°C/180°C fan. Chop or break the cauliflower into bite-sized pieces. Mix the almond milksoy sauce, smoked paprika, garlic powder and flour in a bowl - this is your batter. Place the panko breadcrumbs in a second shallow bowl.

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2 Bake

Turn the cauliflower florets in the batter until coated. Then, turn them in the panko breadrcrumbs until coated. Place them on a lined baking tray, drizzle with oil and bake for 25 min or until tender and starting to brown. 

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3 Cook rice

Meanwhile, rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

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4 Prep glaze

Meanwhile, peel and mince the garlic. Slice the ginger into 3-4 pieces (skin-on). Wash the orange thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Juice the orange. Finely chop the spring onion. In a small bowl, mix the corn starch and measured water

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5 Make glaze

Heat a large pan over a medium heat with a drizzle of oil. Add the garlic and ginger. Fry for 1 min. Add the 50/75/100 ml of the orange juice, the honeysriracha (spicy!), marmite and tamari. Simmer for 3 min. Add he corn starch mix to the sauce. Simmer for 2 min further or until thickened. 

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6 Serve

Meanwhile, trim the broccoli. Cook the broccoli in a pot of salted boiling water for 3-4 min or until tender. Drain once tender. Toss the cauliflower and 1/1.5/2 tsp orange zest in the orange glaze. Serve the cauliflower and tenderstem alongside the rice. Top with the spring onion and sesame seeds.

Tips for fussy eaters

Sensitive to heat? Go easy on the sriracha sauce!

Pro tip

Don't glaze the cauliflower until ready to serve.

In this recipe, you'll smother baked cauliflower in a sticky sweet orange sauce before topping it with nutty sesame seeds.

Cooking Time: 45 min

Cals 858 · Prot 27 · Carbs 187 · Fat 7

Dairy-Free

Ingredients

Number of people

Cauliflower

Cauliflower 400 Grams
Almond milk 240 ML
Soy sauce 20 ML
Smoked paprika powder 2 Grams
Garlic powder 2 Grams
Plain flour 100 Grams
Panko bread crumbs 90 Grams

Orange glaze

Garlic cloves 1 Piece
Ginger 30 Grams
Orange 1 Piece
Spring onion 40 Grams
Vegetable oil 1 Tbsp
Honey 30 Grams
Sriracha sauce 14 ML
Marmite 8 Grams
Tamari 15 ML
Corn starch 10 Grams
Water 150 ML
Black sesame seeds 10 Grams

Sides

Jasmine rice 150 Grams
Water 300 ML
Tenderstem broccoli 150 Grams

In this recipe, you'll smother baked cauliflower in a sticky sweet orange sauce before topping it with nutty sesame seeds.

Cooking Time: 45 min

Cals 858 · Prot 27 · Carbs 187 · Fat 7

Dairy-Free

Instructions

photo

1 Prep

Preheat the oven to 200°C/180°C fan. Chop or break the cauliflower into bite-sized pieces. Mix the almond milksoy sauce, smoked paprika, garlic powder and flour in a bowl - this is your batter. Place the panko breadcrumbs in a second shallow bowl.

photo

2 Bake

Turn the cauliflower florets in the batter until coated. Then, turn them in the panko breadrcrumbs until coated. Place them on a lined baking tray, drizzle with oil and bake for 25 min or until tender and starting to brown. 

photo

3 Cook rice

Meanwhile, rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

photo

4 Prep glaze

Meanwhile, peel and mince the garlic. Slice the ginger into 3-4 pieces (skin-on). Wash the orange thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Juice the orange. Finely chop the spring onion. In a small bowl, mix the corn starch and measured water

photo

5 Make glaze

Heat a large pan over a medium heat with a drizzle of oil. Add the garlic and ginger. Fry for 1 min. Add the 50/75/100 ml of the orange juice, the honeysriracha (spicy!), marmite and tamari. Simmer for 3 min. Add he corn starch mix to the sauce. Simmer for 2 min further or until thickened. 

photo

6 Serve

Meanwhile, trim the broccoli. Cook the broccoli in a pot of salted boiling water for 3-4 min or until tender. Drain once tender. Toss the cauliflower and 1/1.5/2 tsp orange zest in the orange glaze. Serve the cauliflower and tenderstem alongside the rice. Top with the spring onion and sesame seeds.

Tips for fussy eaters

Sensitive to heat? Go easy on the sriracha sauce!

Pro tip

Don't glaze the cauliflower until ready to serve.

Ingredients

Number of people

Cauliflower

Cauliflower 400 Grams
Almond milk 240 ML
Soy sauce 20 ML
Smoked paprika powder 2 Grams
Garlic powder 2 Grams
Plain flour 100 Grams
Panko bread crumbs 90 Grams

Orange glaze

Garlic cloves 1 Piece
Ginger 30 Grams
Orange 1 Piece
Spring onion 40 Grams
Vegetable oil 1 Tbsp
Honey 30 Grams
Sriracha sauce 14 ML
Marmite 8 Grams
Tamari 15 ML
Corn starch 10 Grams
Water 150 ML
Black sesame seeds 10 Grams

Sides

Jasmine rice 150 Grams
Water 300 ML
Tenderstem broccoli 150 Grams
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