Nutri-Score witte rijst gekookt - Crispy sesam-bloemkoolstukjes
over rice with crunchy slaw & sweet chili sauce
Wist je dat onze rijst- en granenverpakking nu gemaakt is van papier? Door de verpakking bij het papier weg te gooien, kan deze eenvoudig gerecycleerd worden!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
150 g
Cauliflower florets
50 g
Slaw mix
½ bunch
Scallions
10 milliliters
Soy sauce
(Contains Soy, Wheat)
5 milliliters
Sesame oil
(Contains Sesame)
½ sachet(s)
Sweet chili sauce
25 g
Panko breadcrumbs
(Contains Wheat)
½ piece
Garlic
1 teaspoon
Fresh ginger
¼ piece
Red chili pepper
½ g
Nutri-Score
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
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°. In a large bowl, combine the mayonnaise with the sesame oil, soy sauce and brown sugar. Transfer a third of the sesame mayo to a small bowl and set aside. In another large bowl, mix the panko with a third of the olive oil and a pinch of salt.
Transfer the cauliflower florets to the large bowl with the sesame mayo and mix everything together. Make sure the cauliflower is completely covered in sauce, then put it in the bowl with the panko and mix until fully coated. Spread the cauliflower over a parchment-lined baking sheet and bake for 20 - 25 minutes in the oven.
Prepare 180 ml stock per person. Finely grate the ginger, press or mince the garlic, then deseed and finely chop the red chili pepper (take care, this ingredient is spicy! Use as preferred). Slice the scallion into fine rings, keeping the white and green parts separate.
Heat the rest of the olive oil in a pan with a lid over medium-high heat. Add the garlic, the white part of the scallion, the ginger and the red chili pepper and fry for 1 - 2 minutes. Add the basmati rice and stock, then lower the heat, put the lid on and cook the rice for 10 minutes. Take the pan off the heat and let it stand with the lid on until ready to serve.
Combine the white wine vinegar and sugar in a bowl, then add the slaw mix and mix everything together. Season with salt and pepper to taste and set aside so the flavours can sink in, stirring occasionally. Just before serving, stir the quick-pickled slaw through the rice and season with salt and pepper to taste.
Serve the rice onto plates with the panko cauliflower on top. Serve with the rest of the sesame mayo and garnish with the sweet chili sauce and the scallion greens.