Crispy Sesame Cauliflower Bites with Rice and Ginger
A delicious vegetarian meal featuring crispy baked cauliflower bites coated in a sweet and spicy chili sauce, served over ginger-infused rice with a fresh white cabbage and carrot slaw.
Ingredients
- 10.5 oz Cauliflower florets
- 3.5 oz White cabbage and carrot mix
- 1 stalk Scallion (green part sliced for garnish, white part used in rice)
- 1.75 oz Panko breadcrumbs
- 1.75 oz Mayonnaise
- 20 ml Soy sauce (approx. 1 1/3 tbsp)
- 10 ml Sesame oil (approx. 2 tsp)
- 1 packet Sweet-spicy chili sauce (approx. 1/4 cup)
- 2.5 oz Basmati rice
- 1 clove Garlic
- 0.75 inch Fresh ginger (approx. 2 cm)
- 0.5 piece Red chili pepper (use less if sensitive to spice)
- 1.5 tbsp Olive oil (1 tbsp for cooking + 1/2 tbsp for mixture)
- 1 tbsp White wine vinegar (15 ml)
- 2 tsp Brown sugar
- 1 tsp Sugar (or to taste)
- 0.25 piece Vegetable stock cube (for broth)
- 6 fl oz Water (approx. 180 ml, for rice)
- 0 to taste Salt and pepper
Instructions
- Preheat the oven to 400°F (200°C). In a large bowl, mix the mayonnaise with the sesame oil, soy sauce, and brown sugar. Reserve 1/3 of the sweet-spicy chili sauce for garnishing later. Mix the remaining chili sauce into the mayonnaise mixture and set aside in a small bowl. In another large bowl, place the panko breadcrumbs and set aside. In a third large bowl, mix 1/2 tbsp of olive oil per person (1 tbsp total) with a pinch of salt.
- Add the cauliflower florets to the large bowl with the mayonnaise-sesame mixture and mix well to ensure the cauliflower is fully coated. Transfer the coated cauliflower to the bowl with the panko breadcrumbs and toss until evenly coated. Spread the breaded cauliflower pieces out on a parchment-lined baking sheet or tray. Roast in the preheated oven for 20-25 minutes, or until the cauliflower is soft and the coating is golden brown and crispy.
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