Bang Bang Cauliflower & Garlic Rice
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Bang Bang Cauliflower & Garlic Rice

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!

Tags:
Climate Superstar
Veggie
Allergens:
Milk
Egg
Sulphites
Gluten
Soy
Peanut

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

Total Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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

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Nutrition Values

Energy (kJ)3584 kJ
Fat43.6 g
of which saturates11.1 g
Carbohydrate95.6 g
of which sugars26.6 g
Protein17.1 g
Sodium1450 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.

Utensils

Baking Tray
Baking Paper
Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• 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!

3
3

• Meanwhile, roughly chop Asian greens. Thinly slice carrot into half-moons. Thinly slice spring onion.

4
4

• In a small bowl, combine the rice wine vinegar, sriracha and mayonnaise. Set aside.

5
5

• 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.

6
6

• 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!