Crispy Panko Cauliflower
over rice with peanuts & sweet chili sauce- Sesamzaad
- Gluten
- Tarwe
- Pinda's
- Mosterd
- Ei
- Walnoten
- Paranoten
- Sesamzaad
- Noten
- Cashewnoten
- Amandelnoten
- Hazelnoten
- Macadamianoten
- Pistachenoten
- Pecannoten
- May contain traces of allergens
You'll give this dish an extra crunch with panko, a Japanese breadcrumb with a large grain and a coarse texture.
Ingredients
5 milliliters
Sesame oil
(Contains: Sesamzaad)
25 g
Panko breadcrumbs
(Contains: Gluten, Tarwe)
75 g
Basmati rice
50 g
Slaw mix
½ bunch
Scallions
½ sachet(s)
Sweet chili sauce
½ piece
Garlic
1 teaspoon
Fresh ginger
¼ piece
Red chili pepper
10 g
Salted peanuts
(Contains: Pinda's May be present: Walnoten, Paranoten, Sesamzaad, Noten, Cashewnoten, Amandelnoten, Hazelnoten, Macadamianoten, Pistachenoten, Pecannoten)
150 g
Cauliflower
25 g
Mayonnaise
(Contains: Mosterd, Ei)
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
½ tablespoon
[Reduced salt] soy sauce
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 results, 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.
