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General Tso's Cauliflower with Smashed Cucumber

Name: General Tso's Cauliflower with Smashed Cucumber over rice with peanuts, coriander & sesame seeds
Total time: 25 min
Yield: 2
Cuisine: Chinese
Ingredients: 10 g Ginger paste; 2 piece Garlic; 50 g Hoisin sauce; 60 g Tomato ketchup; 500 g Cauliflower; 10 milliliters Sesame oil; ½ piece Red chili pepper; 10 g Fresh coriander; 1 piece Persian cucumber; 20 g Unsalted peanuts; 10 g Sesame seeds; 150 g Jasmine rice; 2 tablespoon [Reduced salt] soy sauce; 60 g Flour; 3 tablespoon Cornstarch [or flour]; 100 milliliters [Plant-based] milk; 90 milliliters Sunflower oil; 1 tablespoon White wine vinegar

over rice with peanuts, coriander & sesame seeds

4.0(22)

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Calories

797 kcal

Protein

22.5g protein

Total

25 minutes

Difficulty

Medium

Plant-based

Extra Veggies

Allergens:

Gluten
Tarwe
Sesamzaad
Soja
Pinda's
Noten
Sesamzaad
May contain traces of allergens

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

5.4 g

Ginger paste

1 piece

Garlic

25 g

Hoisin sauce

(Contains: Gluten, Tarwe, Sesamzaad, Soja)

30 g

Tomato ketchup

250 g

Cauliflower

5 milliliters

Sesame oil

(Contains: Sesamzaad)

¼ piece

Red chili pepper

5 g

Fresh coriander

½ piece

Persian cucumber

10 g

Unsalted peanuts

(Contains: Pinda's May be present: Noten, Sesamzaad)

5 g

Sesame seeds

(Contains: Sesamzaad)

75 g

Jasmine rice

Not included in your delivery

1 tablespoon

[Reduced salt] soy sauce

30 g

Flour

1.5 tablespoon

Cornstarch [or flour]

50 milliliters

[Plant-based] milk

45 milliliters

Sunflower oil

½ tablespoon

White wine vinegar

Nutrition Values

Energy (kJ)3333 kJ

Calories797 kcal

Fat37.1 g

Saturated Fat5.3 g

Carbohydrate97.5 g

Sugar22.1 g

Dietary Fiber8.7 g

Protein22.5 g

Salt3.1 g

Potassium294.4 mg

Calcium86 mg

Iron2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Boil plenty of water in a pot or saucepan and cook the rice for 8 - 11 minutes, then drain and set aside.
Halve the cucumber lengthways and cut it into 4cm chunks.
Smash the cucumber with a rolling pin or the base of a pan. Transfer to a salad bowl and add a pinch of salt, then set aside.
Cut the head of the cauliflower into florets.

In a bowl, combine the cornstarch with the flour, a pinch of salt and the milk, so as to make a smooth batter.
Coat the cauliflower with the batter.
Heat the sunflower oil in a large deep frying pan over medium-high heat. Carefully fry the cauliflower for 4 - 5 minutes or until golden-brown.
Transfer to a large plate and set aside.

Did you know... the cauliflower in this recipe contains vitamin B6, a nutrient that supports the immune system.

Crush or mince the garlic.
Roughly chop the coriander and the peanuts.
Drain the cucumber and return to the salad bowl. Add the sesame oil, the coriander and the peanuts, along with half each of the soy sauce and the garlic.
Deseed and finely chop the red chili pepper*.

*Take care, this ingredient is spicy! Use as preferred.

Heat a clean wok or deep-frying pan over high heat. Add the hoisin sauce, the ketchup, the ginger paste, the chili pepper and the white wine vinegar, along with the rest of the soy sauce and the garlic.
Bring to a boil, then add the cauliflower and the sesame seeds. Stir-fry until evenly coated.
Serve everything on deep plates.