Baked Sticky Orange Cauliflower

Name: Baked Sticky Orange Cauliflower with Jasmine Rice
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Cauliflower; 240 ML of Almond milk; 20 ML of Soy sauce; 2 Grams of Smoked paprika powder; 2 Grams of Garlic powder; 100 Grams of Plain flour; 90 Grams of Panko bread crumbs; 1 Piece of Garlic cloves; 30 Grams of Ginger; 1 Piece of Orange; 40 Grams of Spring onion; 1 Tbsp of Vegetable oil; 30 Grams of Honey; 14 ML of Sriracha sauce; 8 Grams of Marmite; 15 ML of Tamari; 10 Grams of Corn starch; 150 ML of Water; 10 Grams of Black sesame seeds; 150 Grams of Jasmine rice; 300 ML of Water; 150 Grams of Tenderstem broccoli

with Jasmine Rice

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

Cals 563 · Prot 20 · Carbs 109 · Fat 8

Vegan

45 min

Baked Sticky Orange Cauliflower with Jasmine Rice

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

Cals 563 · Prot 20 · Carbs 109 · Fat 8

Vegan

Ingredients

Cauliflower

400 Grams

Almond milk 2*

240 ML

Soy sauce 9*10*11*

20 ML

Smoked paprika powder

2 Grams

Garlic powder

2 Grams

Plain flour 10*11*

100 Grams

Panko bread crumbs 10*11*12*

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 11*15*

8 Grams

Tamari 9*

15 ML

Corn starch

10 Grams

Water

150 ML

Black sesame seeds 3*

10 Grams

Sides

Jasmine rice

150 Grams

Water

300 ML

Tenderstem broccoli

150 Grams

Allergens

*2 Tree Nuts, *9 Soya, *10 Wheat, *11 Gluten, *12 Lupin, *15 Celery, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2361 / 563
Fats (g)	7.9
of which saturated (g)	2.8
Carbohydrates (g)	109
of which sugars (g)	27
Fibers (g)	11.7
Proteins (g)	20.3
Salt (g)	1.9

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

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

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.

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.

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.

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 ml of the orange juice, the honey, sriracha (spicy!), marmite and tamari. Simmer for 3 min. Add he corn starch mix to the sauce. Simmer for 2 min further or until thickened.

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 tsp orange zest in the orange glaze. Serve the cauliflower and tenderstem alongside the rice. Top with the spring onion and sesame seeds.

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