Korean-style Cauliflower Bites

Name: Korean-style Cauliflower Bites with Sushi Rice and Sesame Slaw
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 150 Grams of Sushi rice; 1 Tsp of Salt; 300 ML of Water; 15 ML of Rice vinegar; 400 Grams of Cauliflower; 20 Grams of Corn starch; 1 Tbsp of Vegetable oil; 2 Piece of Garlic cloves; 15 Grams of Gochujang; 20 ML of Soy sauce; 8 Grams of Ketchup; 15 Grams of Agave syrup; 30 ML of Water; 1 Piece of Carrot; 1 Piece of Cucumber; 40 Grams of Spring onion; 1 Piece of Lime; 15 ML of Sweet soy sauce; 20 Grams of Tahini; 25 Grams of Vegan mayonnaise; 15 ML of Sesame oil; 100 Grams of Edamame beans; 10 Grams of Black sesame seeds

with Sushi Rice and Sesame Slaw

Enjoy this delicious Korean inspired supper with crispy cauliflower and sticky sushi rice!

96 Reviews

Cals 774 · Prot 21 · Carbs 123 · Fat 28

Vegan

Global Eats

Air Fryer

35 min

Korean-style Cauliflower Bites with Sushi Rice and Sesame Slaw

Enjoy this delicious Korean inspired supper with crispy cauliflower and sticky sushi rice!

96 Reviews

Cals 774 · Prot 21 · Carbs 123 · Fat 28

Vegan

Global Eats

Air Fryer

Ingredients

Rice

Sushi rice

150 Grams

Salt

0.5 Tsp

Water

300 ML

Rice vinegar

15 ML

Fried cauliflower

Cauliflower

400 Grams

Corn starch

20 Grams

Vegetable oil

1 Tbsp

Garlic cloves

2 Piece

Gochujang 9*

15 Grams

Soy sauce 9*10*11*

20 ML

Ketchup

8 Grams

Agave syrup

15 Grams

Water

30 ML

Sesame slaw

Carrot

1 Piece

Cucumber

1 Piece

Spring onion

40 Grams

Lime

1 Piece

Sweet soy sauce 9*10*11*14*

15 ML

Tahini 3*

20 Grams

Vegan mayonnaise

25 Grams

Sesame oil 3*9*

15 ML

Edamame beans 9*

100 Grams

Black sesame seeds 3*

10 Grams

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *14 Sulphur Dioxide, *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)	3061 / 774
Fats (g)	28.1
of which saturated (g)	2.6
Carbohydrates (g)	123
of which sugars (g)	28.1
Fibers (g)	12.9
Proteins (g)	21.1
Salt (g)	3.3

*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 Cook rice

Rinse the sushi rice in cold water.
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 15 min or until the water is absorbed and the rice is cooked.
Once cooked, remove the pan from the heat and let cool slightly.
Once cooled, fold in the rice vinegar.

2 Prep cauliflower

Meanwhile, chop the cauliflower into bite-sized pieces.
Place in a large bowl.
Add the corn starch and a pinch of salt.
Toss until coated.

3 Fry

Heat a large pan over a medium heat with a drizzle of oil.
Fry the coated cauliflower for 2-3 min.
Cover and continue to cook for 3-4 min on each side until crispy and cooked through.

Tip! If using an air fryer, preheat to 200°C. Add the cauliflower to the air fryer basket with a drizzle or spray of oil. Air fry for 12-15 min until cooked through and crispy, tossing halfway. Cook in batches if necessary.

4 Make salad

Meanwhile, peel and thinly slice or grate the carrot.
Chop the cucumber into thin sticks.
Finely chop the spring onion.
Cut the lime into wedges.
In a large bowl, combine the sweet soy sauce, tahini, mayonnaise, sesame oil and a squeeze of lime juice to taste.
Add the carrot, cucumber and edamame beans to the bowl with the dressing.
Toss to coat.

5 Finish cauliflower

Peel and mince the garlic.
Add the garlic, Gochujang (spicy!), soy sauce, ketchup, agave and a splash of water to the pan with the cauliflower.
Toss until the cauliflower is coated in the sauce.

Tip! If using an air fryer, heat the garlic, Gochujang, soy sauce, ketchup, agave and splash of water in a pan over medium heat. Add the crispy cauliflower and toss to coat.