General Tso Cauliflower with Smashed Cucumber Salad
with rice and peanuts- Soja
- Tarwe
- Sesamzaad
- Pinda's
- Selderij
- May contain traces of allergens
- Noten
- Sesamzaad
- Walnoten
- Hazelnoten
- Macadamianoten
- Cashewnoten
- Paranoten
- Pecannoten
- Amandelnoten
- Pinda's
- Pistachenoten
Ingredients
5.4 g
Ginger paste
1 piece
Garlic
25 g
Hoisin sauce
(Contains: Soja, Tarwe, Sesamzaad)
30 g
Tomato ketchup
250 g
Cauliflower
5 milliliters
Sesame oil
(Contains: Sesamzaad)
¼ piece
Red chili pepper
5 g
Fresh coriander
(May be present: Selderij)
½ piece
Persian cucumber
10 g
Unsalted peanuts
(Contains: Pinda's May be present: Noten, Sesamzaad)
½ sachet(s)
Sesame seeds
(Contains: Sesamzaad May be present: Noten, Walnoten, Hazelnoten, Macadamianoten, Cashewnoten, Paranoten, Pecannoten, Amandelnoten, Pinda's, Pistachenoten)
75 g
Jasmine rice
Not included in your delivery
1 tablespoon
[Reduced salt] soy sauce
3.5 tablespoon
Flour
1.5 tablespoon
Cornstarch [or flour]
50 milliliters
[Plant-based] milk
½ tablespoon
White balsamic vinegar
3 tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and cook the rice for 8 - 11 minutes, then drain and set aside.
- Cut the head of the cauliflower into florets.
- In bowl, mix the cornstarch with the flour, a pinch of salt and stir in the milk until it reaches a smooth batter.
- Heat the sunflower oil in a large deep frying pan over medium-high heat. When the oil is nice and hot, carefully fry the cauliflower for 4 - 5 minutes or until golden-brown. Transfer to the large plate and set aside.
- Meanwhile, cut the cucumber lengthwise into 4 cm pieces. Smash the cucumber using a rolling pin or the bottom of a pan. Add a pinch of salt and transfer to a salad bowl.
- Crush or mince the garlic. Cut the top off the red chili pepper*, then roll it in your hands to release the seeds. Allow the seeds to fall out as desired, then finely dice.
- In small bowl mix the hoisin, ketchup, ginger paste, red chili pepper*, white wine vinegar with half of the soy sauce and half of the garlic.
*Take care, this ingredient is spicy! Use as preferred.
- Roughly chop the coriander and the peanuts.
- Remove any remaining liquid from the cucumber, using a sieve.
- Add the sesame oil, coriander, peanuts, the rest of the soy sauce, and the garlic. Season to taste with salt and pepper.
- Heat a clean wok or deep-frying pan over high heat. Add the sauce and bring to a boil. Then add the cauliflower and sesame seeds and stir-fry until evenly coated.
- Serve the rice on deep plates and top with the General Tso cauliflower.
- Serve with the cucumber salad.
Did you know... cauliflower is very nutrient-dense; it contains calcium for strong bones and teeth, vitamin C to boost immunity, potassium for healthy blood pressure and fibre for gut health.
