Crispy Panko Cauliflower
over rice with peanuts & sweet chili sauce
Today, you'll make crispy sesame cauliflower pieces by first dipping cauliflower in sesame mayonnaise, and then giving it a panko crust.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
5 milliliters
Sesame oil
(Contains Sesame)
25 g
Panko breadcrumbs
(Contains Wheat)
75 g
Basmati rice
50 g
Slaw mix
½ bunch
Spring onion
½ sachet(s)
Sweet chili sauce
½ piece
Garlic
1 teaspoon
Fresh ginger
¼ piece
Red chili pepper
10 g
Salted peanuts
(Contains Peanuts May be present Tree nuts, Sesame)
150 g
Cauliflower
Not included in your delivery
1 teaspoon
Brown sugar
1 teaspoon
Sugar
¾ tablespoon
Olive oil
180 milliliters
Low sodium vegetable stock
¾ tablespoon
White wine vinegar
1.5 tablespoon
[Plant-based] mayonnaise
½ tablespoon
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. In a large bowl, combine the mayonnaise with sesame oil, soy sauce and brown sugar. Transfer a third of this to a small bowl and set aside. Transfer the panko to another large bowl along with a pinch of salt and a light drizzle of olive oil. Toss well to combine.
Cut the head of the cauliflower into florets. Coat the cauliflower first with the sesame mayonnaise and then with the panko. Transfer the cauliflower to a parchment-lined baking sheet and roast in the oven for 20 - 25 minutes (see Tip).
Tip: for the best result, be sure to space the cauliflower florets apart, using an extra baking sheet if necessary.
Prepare the stock. Finely grate the ginger and crush or mince the garlic. Deseed and finely chop the red chili pepper*. Chop the scallion into thin rings and separate the white part from the greens.
*Take care, this ingredient is spicy! Use as preferred.
Heat a drizzle of olive oil in a pot or saucepan over medium-high heat. Fry the garlic with the white part of the scallion, the ginger and the chili pepper for 1 - 2 minutes. Add the rice and the stock, then lower the heat and cover with the lid. Boil the rice for 10 minutes, covered, then remove from the heat and allow to stand until serving.
In a bowl, combine the white wine vinegar with the sugar. Transfer the slaw mix to the bowl, season to taste with salt and pepper and toss well to combine. Set aside until serving, stirring every so often. Shortly before serving, stir the slaw into the rice and season to taste with salt and pepper.
Serve the rice on plates and top with the panko cauliflower. Serve with the sweet chili sauce and the rest of the sesame mayo. Garnish with the scallion greens and the peanuts.