Spicy Teriyaki Cauliflower

Name: Spicy Teriyaki Cauliflower with Pepper, Mangetout, Zesty Rice and Peanuts
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 150 Basmati Rice; 300 Cauliflower Florets; 1 Bell Pepper; 1 Garlic Clove**; 1 Lime; 80 Mangetout; 15 Ginger Puree; 50 Teriyaki Sauce; 30 Sriracha Sauce; 25 Salted Peanuts; 300 Water for the Rice; 75 Water for the Sauce

with Pepper, Mangetout, Zesty Rice and Peanuts

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Our Spicy Teriyaki Cauliflower is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:

Veggie

•Spicy

Allergens:

Soya

•Peanut

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

150

Basmati Rice

300

Cauliflower Florets

Bell Pepper

(May contain traces of: Celery)

Garlic Clove**

Lime

Mangetout

Ginger Puree

Teriyaki Sauce

(Contains: Soya)

Sriracha Sauce

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

Not included in your delivery

300

Water for the Rice

Water for the Sauce

Nutritional information

Energy (kJ)2110 kJ

Energy (kcal)504 kcal

Fat9.2 g

of which saturates1.7 g

Carbohydrate89 g

of which sugars20.7 g

Protein15.8 g

Salt2.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Lid

•Baking Tray

•Zester

•Garlic Press

•Pan

•Rolling Pin

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, halve any large cauliflower florets.

Pop the cauliflower onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread them out in a single layer.

When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.

While the cauliflower roasts, halve the pepper and discard the core and seeds. Slice into thin strips.

Peel and grate the garlic (or use a garlic press).

Zest and halve the lime.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the pepper and fry until just soft, 3-4 mins. Continue to stir while it cooks.

Add the mangetout, ginger puree and garlic. Fry for 1-2 mins.

Stir the teriyaki sauce, sriracha and water for the sauce (see pantry for amount) into the veg pan. Lower the heat, stir and simmer until slightly thickened, 3-4 mins.

Crush the peanuts in the unopened sachet using a rolling pin.

Once the cauliflower has finished roasting, add to your veg pan and toss to coat in the spicy sauce.

Add a squeeze of lime juice. Season to taste and add a splash more waterif needed.