What are the main ingredients in Crumbed Cauli & Avo Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Crumbed Cauli & Avo Bowl?

Calories: 1003, Carbs: 145 grams, Fat: grams, Protein: 20.5 grams, Sugar: 20.8 grams, Salt: 525 grams

How do I prepare Crumbed Cauli & Avo Bowl?

CRUMBING STATION: Preheat the oven to 200°C. In a shallow dish, whisk ¾ of the cornflour with 40ml of water. Prepare a second shallow dish containing the breadcrumbs. Coat the cauliflower pieces in the cornflour mixture, then the breadcrumbs – press the crumb into the pieces so it sticks and coats evenly. Place on a lightly greased roasting tray and roast in the hot oven for 25-30 minutes until cooked through and golden, shifting halfway. NICE RICE: Place the rinsed rice in a pot. Submerge in 300ml of salted water, pop on a lid, and place over medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for 10 minutes until cooked. Drain if necessary, fluff up with a fork, and cover to keep warm. SLICE IT UP: Boil the kettle. Halve the avocado and remove the pip. Scoop out the avocado flesh. Slice the avocado, season and set aside. BEAN THERE, DONE THAT: Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion and set aside for serving. Rinse and slice the radish into rounds. STICKY SAUCE: When the cauli has 5 minutes remaining, place a pan over medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the honey and a splash of water. Mix until fully combined. Bring the mixture up to the boil for 1-2 minutes until reduced and sticky. Remove from the heat and toss through the crispy cauli. LOADED DINNER!: Plate up the rice, the plump edamame beans, the radish rounds, the avo slices, the chopped kimchi, and the crispy & sticky cauli. Sprinkle over the spring onion slices. Side with a dollop of the mayo. Get munching, Chef!

What should be prepared from my kitchen to make Crumbed Cauli & Avo Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Crumbed Cauli & Avo Bowl

Name: Crumbed Cauli & Avo Bowl
Prep time: 10 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

Feast on panko crumbed cauli florets tossed in a sticky garlic & honey glaze. Served with Jasmine rice, edamame beans, avo slices, kimchi, spring onions, and radish rounds. Side with a dollop of vegan That Mayo for dunking – it’s not too good to be true!

Crumbed Cauli & Avo Bowl

with a sticky honey-garlic glaze

Hands on Time: 10 - 25 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Cauliflower Florets
Cornflour
Edamame Beans
Garlic Clove
Garlic Cloves
Honey
Jasmine Rice
Kimchi
Panko Breadcrumbs
Radish
Spring Onion
Spring Onions
That Mayo (Vegan)

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

CRUMBING STATION
Preheat the oven to 200°C. In a shallow dish, whisk ¾ of the cornflour with 20ml of water. Prepare a second shallow dish containing the breadcrumbs. Coat the cauliflower pieces in the cornflour mixture, then the breadcrumbs – press the crumb into the pieces so it sticks and coats evenly. Place on a lightly greased roasting tray and roast in the hot oven for 25-30 minutes until cooked through and golden, shifting halfway.
NICE RICE
Place the rinsed rice in a pot. Submerge in 150ml of salted water, pop on a lid, and place over medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for 10 minutes until cooked. Drain if necessary, fluff up with a fork, and cover to keep warm.
SLICE IT UP
Boil the kettle. Halve the avocado and set aside the half containing the pip for another meal. Scoop out the avocado from the remaining half. Slice the avocado, season, and set aside.
BEAN THERE, DONE THAT
Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion and set aside for serving. Rinse and slice the radish into rounds.
STICKY SAUCE
When the cauli has 5 minutes remaining, place a pan over medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the honey and a splash of water. Mix until fully combined. Bring the mixture up to the boil for 1-2 minutes until reduced and sticky. Remove from the heat and toss through the crispy cauli.
LOADED DINNER!
Plate up the rice, the plump edamame beans, the radish rounds, the avo slices, the chopped kimchi, and the crispy & sticky cauli. Sprinkle over the spring onion slices. Side with a dollop of the mayo. Get munching, Chef!

Cornflour - 20ml
Panko Breadcrumbs - 50ml
Cauliflower Florets - 200g
Jasmine Rice - 75ml
Avocado - 1
Edamame Beans - 50g
Radish - 20g
Garlic Clove - 1
Honey - 10ml
Kimchi - 10g
Spring Onion - 1
That Mayo (Vegan) - 45ml

Download the Recipe

Serves 2

CRUMBING STATION
Preheat the oven to 200°C. In a shallow dish, whisk ¾ of the cornflour with 40ml of water. Prepare a second shallow dish containing the breadcrumbs. Coat the cauliflower pieces in the cornflour mixture, then the breadcrumbs – press the crumb into the pieces so it sticks and coats evenly. Place on a lightly greased roasting tray and roast in the hot oven for 25-30 minutes until cooked through and golden, shifting halfway.
NICE RICE
Place the rinsed rice in a pot. Submerge in 300ml of salted water, pop on a lid, and place over medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for 10 minutes until cooked. Drain if necessary, fluff up with a fork, and cover to keep warm.
SLICE IT UP
Boil the kettle. Halve the avocado and remove the pip. Scoop out the avocado flesh. Slice the avocado, season and set aside.
BEAN THERE, DONE THAT
Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion and set aside for serving. Rinse and slice the radish into rounds.
STICKY SAUCE
When the cauli has 5 minutes remaining, place a pan over medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the honey and a splash of water. Mix until fully combined. Bring the mixture up to the boil for 1-2 minutes until reduced and sticky. Remove from the heat and toss through the crispy cauli.
LOADED DINNER!
Plate up the rice, the plump edamame beans, the radish rounds, the avo slices, the chopped kimchi, and the crispy & sticky cauli. Sprinkle over the spring onion slices. Side with a dollop of the mayo. Get munching, Chef!

Cornflour - 40ml
Panko Breadcrumbs - 100ml
Cauliflower Florets - 400g
Jasmine Rice - 150ml
Avocado - 1
Edamame Beans - 100g
Radish - 40g
Garlic Clove - 1
Honey - 20ml
Kimchi - 20g
Spring Onion - 1
That Mayo (Vegan) - 85ml

Download the Recipe

Serves 3

CRUMBING STATION
Preheat the oven to 200°C. In a shallow dish, whisk ¾ of the cornflour with 60ml of water. Prepare a second shallow dish containing the breadcrumbs. Coat the cauliflower pieces in the cornflour mixture, then the breadcrumbs – press the crumb into the pieces so it sticks and coats evenly. Place on a lightly greased roasting tray and roast in the hot oven for 30-35 minutes until cooked through and golden, shifting halfway.
NICE RICE
Place the rinsed rice in a pot. Submerge in 450ml of salted water, pop on a lid, and place over medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for 10 minutes until cooked. Drain if necessary, fluff up with a fork, and cover to keep warm.
SLICE IT UP
Boil the kettle. Halve the avocados and set aside one of the halves containing the pip for another meal. Scoop out the avocado from the remaining halves. Slice the avocado, season, and set aside.
BEAN THERE, DONE THAT
Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion and set aside for serving. Rinse and slice the radish into rounds.
STICKY SAUCE
When the cauli has 5 minutes remaining, place a pan over medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the honey and a splash of water. Mix until fully combined. Bring the mixture up to the boil for 2-3 minutes until reduced and sticky. Remove from the heat and toss through the crispy cauli.
LOADED DINNER!
Plate up the rice, the plump edamame beans, the radish rounds, the avo slices, the chopped kimchi, and the crispy & sticky cauli. Sprinkle over the spring onion slices. Side with a dollop of the mayo. Get munching, Chef!

Cornflour - 60ml
Panko Breadcrumbs - 150ml
Cauliflower Florets - 600g
Jasmine Rice - 225ml
Avocados - 2
Edamame Beans - 150g
Radish - 60g
Garlic Cloves - 2
Honey - 30ml
Kimchi - 30g
Spring Onions - 2
That Mayo (Vegan) - 125ml

Download the Recipe

Serves 4

CRUMBING STATION
Preheat the oven to 200°C. In a shallow dish, whisk ¾ of the cornflour with 80ml of water. Prepare a second shallow dish containing the breadcrumbs. Coat the cauliflower pieces in the cornflour mixture, then the breadcrumbs – press the crumb into the pieces so it sticks and coats evenly. Place on a lightly greased roasting tray and roast in the hot oven for 35-40 minutes until cooked through and golden, shifting halfway.
NICE RICE
Place the rinsed rice in a pot. Submerge in 600ml of salted water, pop on a lid, and place over medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for 10 minutes until cooked. Drain if necessary, fluff up with a fork, and cover to keep warm.
SLICE IT UP
Boil the kettle. Halve the avocados and remove the pips. Scoop out the avocado flesh. Slice the avocado, season and set aside.
BEAN THERE, DONE THAT
Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion and set aside for serving. Rinse and slice the radish into rounds.
STICKY SAUCE
When the cauli has 5 minutes remaining, place a pan over medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the honey and a splash of water. Mix until fully combined. Bring the mixture up to the boil for 2-3 minutes until reduced and sticky. Remove from the heat and toss through the crispy cauli.
LOADED DINNER!
Plate up the rice, the plump edamame beans, the radish rounds, the avo slices, the chopped kimchi, and the crispy & sticky cauli. Sprinkle over the spring onion slices. Side with a dollop of the mayo. Get munching, Chef!