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Korean-Style Cauliflower & Sesame-Veggie Rice Bowl

Korean-Style Cauliflower & Sesame-Veggie Rice Bowl

with Roasted Cashews

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Why should meat be the star of Korean-style food? As this tasty cauliflower shows, veg is just as well equipped to be transformed by this mixture of flavours. Enjoy!

Tags:Veggie
Allergens:SoyGlutenSesameTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 portion

cauliflower

¾ cup

jasmine rice

1 unit

carrot

1 bunch

baby bok choy

1 bunch

Asian greens

1 bunch

spring onions

1 bunch

coriander

1 unit

long red chilli

1 clove

garlic

1 knob

ginger

1 packet

sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

1 packet

roasted cashews

(ContainsTree NutsMay be present Milk, Peanuts, Soy, Sesame)

Not included in your delivery

olive oil

3 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

1 tbs

honey

1 tbs

rice wine vinegar

1 tbs

sesame oil

(ContainsSesame)

1.25 cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2450 kJ
Fat18.5 g
of which saturates2.8 g
Carbohydrate82.3 g
of which sugars22.5 g
Dietary Fibre0 g
Protein17.5 g
Cholesterol0 mg
Sodium1420 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Knife
Lid
Saucepan
Sieve
Grater
Aluminum Foil
Large Pan
Plate
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into 2 cm florets and cut the stalk into 2 cm pieces. Place the cauliflower florets on the oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and place in the oven to bake for 15-20 minutes, or until golden and just tender (the cauliflower will finish the cooking in step 4).

2

While the cauliflower is cooking, rinse the Jasmine rice well. Add the water (for the rice) to a medium saucepan and bring to the boil. Add the rice, stir, reduce the heat to low and cover with a lid. Cook for 11-12 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and the water has absorbed. TIP: Don't lift the lid while the rice is resting so you don't lose any steam!

3

While the rice is cooking, peel and crush the garlic. Finely grate the ginger. Cut the carrot (unpeeled) into 0.5 cm batons. Roughly chop the baby bok choy and Asian greens. Finely slice the spring onion (keep the white and green parts separate). Finely chop the coriander leaves. Finely slice the long red chilli (if using).

4

In a small bowl, combine the garlic, ginger, 2/3 of the soy sauce, the honey, rice wine vinegar, 1/2 of the sesame oil and the sesame seeds. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the cooked cauliflower,garlic-ginger sauce and roasted cashews and cook, stirring regularly, for 3-4 minutes, or until the sauce thickens and becomes sticky. Set the cauliflower aside on a plate and cover with foil to keep warm.

5

Return the large pan to a medium high heat and add a drizzle of olive oil. Add the carrot and cook for 2 minutes. Add the bok choy, Asian greens, spring onion (white parts), remaining soy sauce, remaining sesame oil and water (1 tbs for 2 people/ 2 tbs for 4 people). Cook, stirring regularly, for 2 minutes, or until tender.

6

Divide the rice between bowls and top with the veggies and Korean-style cauliflower. Garnish with spring onion (green parts), coriander and long red chilli (if using). TIP: Some like it hot but if you don’t, just hold back on the chilli.