Bang Bang Cauliflower & Garlic Rice
with Soy Veggies & Peanuts
Sweet with a punch of flavour that will send your tastebuds into a new dimension. We're talking about roasted cauliflower that's been soaking up those mango chilli sauces in the oven. Drizzle with a sriracha mayo and you'll be eating with the stars tonight!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 portion
cauliflower
1 sachet
Southeast Asian Spice Blend
2 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
carrot
1 bunch
spring onion
1 packet
sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
mayonnaise
(Contains Egg; )
1 packet
Mango Chilli Sauce
(Contains Sulphites; )
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 bunch
Asian Greens
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
½ tbs
soy sauce
(Contains Gluten, Soy; )
1 tsp
rice wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut cauliflower into small florets. • Transfer cauliflower to a lined oven tray. Sprinkle with Southeast Asian spice blend and drizzle generously with olive oil. • Roast until tender and brown around the edges, 20-25 minutes. • In the last 5 minutes, drizzle mango chilli sauce over cauliflower and continue roasting.
• Meanwhile, finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to the pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, roughly chop Asian greens. Thinly slice carrot into half-moons. Thinly slice spring onion.
• In a small bowl, combine the rice wine vinegar, sriracha and mayonnaise. Set aside.
• When the rice has 5 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot, tossing, until tender, 3-4 minutes. • Add Asian greens and the soy sauce and cook, tossing, until wilted, 1-2 minutes.
• Divide garlic rice between bowls. Top with bang bang cauliflower and soy veggies. • Drizzle with sriracha mayo sauce. Sprinkle with crushed peanuts and spring onion to serve. Enjoy!