Beautifully roasted cauli doused in a sticky sauce of orange juice, ginger, garlic, soy sauce, rice wine vinegar, and chilli flakes. Served on a bed of corn, pickled bell peppers, and baby marrow fried rice. Sprinkled with coriander and spring onion. Comfort food, here I come!
Sticky Orange Cauli & Fried Rice
Sticky Orange Cauli & Fried Rice
with fresh coriander, spring onion & chilli flakes
Hands on Time: 20 - 35 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Baby Marrow
- Cauliflower Florets
- Corn
- Cornflour
- Dried Chilli Flakes
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Jasmine Rice
- Orange Juice
- Pickled Bell Peppers
- Soy-vinegar
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s (optional)
- Sugar/Sweetener/Honey
CAULIFLOWER POWER!
Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray, coat in oil and season. Roast in the hot oven for 20-25 minutes until cooked through and starting to crisp.
RICE, RICE, BABY
Place the rinsed rice in a pot. Submerge in 150ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Remove from the heat and steam, with the lid on, for a further 10 minutes until cooked and tender. On completion, drain if necessary, and fluff up with a fork.
OPTIONAL EGG & FRIED RICE
When the rice has 10 minutes remaining, crack an egg into a bowl. Add some seasoning and whisk until fully combined. Place a pan (large enough for the rice) over a medium-high heat with a drizzle of oil. When hot, add the baby marrow rounds and the corn and fry for 3-5 minutes until softened and browned, shifting occasionally. Add the pickled pepper slices and the spring onion whites and fry for 1-2 minutes until slightly softened, shifting constantly. Add the whisked egg (if using) and fry for 1-2 minutes until cooked through and scrambled, shifting constantly. Mix in the cooked rice and ½ the soy-vinegar. Remove from the pan, season to taste and cover to keep warm.
WHEN THE CAULI IS DONE...
In a bowl, mix the cornflour with 20ml of water until fully dissolved. Return the pan, wiped down if necessary, to a medium heat. Add the orange juice, the remaining soy-vinegar, the grated ginger and garlic, the loosened cornflour, 10ml of a sweetener of choice, and ½ the chilli flakes (to taste). Mix until fully combined. Leave to simmer for 2-3 minutes until slightly reduced, thickened and sticky. Remove from the heat and toss through the roasted cauliflower until fully coated.
PILE IT UP!
Pile up a generous helping of the veggie fried rice. Top with the sticky orange cauli and drizzle over the remaining sauce. Sprinkle over the remaining chilli flakes, the rinsed coriander and the spring onion greens. Dig in, Chef!
Cauliflower Florets - 150g
Jasmine Rice - 75ml
Baby Marrow - 100g
Corn - 50g
Pickled Bell Peppers - 30g
Spring Onion - 1
Soy-vinegar - 30ml
Cornflour - 10ml
Orange Juice - 50ml
Fresh Ginger - 10g
Garlic Clove - 1
Dried Chilli Flakes - 2,5ml
Fresh Coriander - 4g
CAULIFLOWER POWER!
Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray, coat in oil and season. Roast in the hot oven for 20-25 minutes until cooked through and starting to crisp.
RICE, RICE, BABY
Place the rinsed rice in a pot. Submerge in 300ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Remove from the heat and steam, with the lid on, for a further 10 minutes until cooked and tender. On completion, drain if necessary, and fluff up with a fork.
OPTIONAL EGG & FRIED RICE
When the rice has 10 minutes remaining, crack 2 eggs into a bowl. Add some seasoning and whisk until fully combined. Place a pan (large enough for the rice) over a medium-high heat with a drizzle of oil. When hot, add the baby marrow rounds and the corn and fry for 4-6 minutes until softened and browned, shifting occasionally. Add the pickled pepper slices and the spring onion whites and fry for 1-2 minutes until slightly softened, shifting constantly. Add the whisked egg (if using) and fry for 1-2 minutes until cooked through and scrambled, shifting constantly. Mix in the cooked rice and ½ the soy-vinegar. Remove from the pan, season to taste and cover to keep warm.
WHEN THE CAULI IS DONE...
In a bowl, mix the cornflour with 40ml of water until fully dissolved. Return the pan, wiped down if necessary, to a medium heat. Add the orange juice, the remaining soy-vinegar, the grated ginger and garlic, the loosened cornflour, 20ml of a sweetener of choice, and ½ the chilli flakes (to taste). Mix until fully combined. Leave to simmer for 3-4 minutes until slightly reduced, thickened and sticky. Remove from the heat and toss through the roasted cauliflower until fully coated.
PILE IT UP!
Pile up a generous helping of the veggie fried rice. Top with the sticky orange cauli and drizzle over the remaining sauce. Sprinkle over the remaining chilli flakes, the rinsed coriander and the spring onion greens. Dig in, Chef!
Cauliflower Florets - 300g
Jasmine Rice - 150ml
Baby Marrow - 200g
Corn - 100g
Pickled Bell Peppers - 60g
Spring Onions - 2
Soy-vinegar - 60ml
Cornflour - 20ml
Orange Juice - 100ml
Fresh Ginger - 20g
Garlic Cloves - 2
Dried Chilli Flakes - 5ml
Fresh Coriander - 8g
CAULIFLOWER POWER!
Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray, coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp.
RICE, RICE, BABY
Place the rinsed rice in a pot. Submerge in 450ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Remove from the heat and steam, with the lid on, for a further 10 minutes until cooked and tender. On completion, drain if necessary, and fluff up with a fork.
OPTIONAL EGG & FRIED RICE
When the rice has 10 minutes remaining, crack 2 eggs into a bowl. Add some seasoning and whisk until fully combined. Place a pan (large enough for the rice) over a medium-high heat with a drizzle of oil. When hot, add the baby marrow rounds and the corn and fry for 5-7 minutes until softened and browned, shifting occasionally. Add the pickled pepper slices and the spring onion whites and fry for 2-3 minutes until slightly softened, shifting constantly. Add the whisked egg (if using) and fry for 2-3 minutes until cooked through and scrambled, shifting constantly. Mix in the cooked rice and ½ the soy-vinegar. Remove from the pan, season to taste and cover to keep warm.
WHEN THE CAULI IS DONE...
In a bowl, mix the cornflour with 60ml of water until fully dissolved. Return the pan, wiped down if necessary, to a medium heat. Add the orange juice, the remaining soy-vinegar, the grated ginger and garlic, the loosened cornflour, 30ml of a sweetener of choice, and ½ the chilli flakes (to taste). Mix until fully combined. Leave to simmer for 4-5 minutes until slightly reduced, thickened and sticky. Remove from the heat and toss through the roasted cauliflower until fully coated.
PILE IT UP!
Pile up a generous helping of the veggie fried rice. Top with the sticky orange cauli and drizzle over the remaining sauce. Sprinkle over the remaining chilli flakes, the rinsed coriander and the spring onion greens. Dig in, Chef!
Cauliflower Florets - 450g
Jasmine Rice - 225ml
Baby Marrow - 300g
Corn - 150g
Pickled Bell Peppers - 90g
Spring Onions - 3
Soy-vinegar - 90ml
Cornflour - 30ml
Orange Juice - 150ml
Fresh Ginger - 30g
Garlic Cloves - 3
Dried Chilli Flakes - 7,5ml
Fresh Coriander - 12g
CAULIFLOWER POWER!
Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray, coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp.
RICE, RICE, BABY
Place the rinsed rice in a pot. Submerge in 600ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Remove from the heat and steam, with the lid on, for a further 10 minutes until cooked and tender. On completion, drain if necessary, and fluff up with a fork.
OPTIONAL EGG & FRIED RICE
When the rice has 10 minutes remaining, crack 3 eggs into a bowl. Add some seasoning and whisk until fully combined. Place a pan (large enough for the rice) over a medium-high heat with a drizzle of oil. When hot, add the baby marrow rounds and the corn and fry for 5-7 minutes until softened and browned, shifting occasionally. Add the pickled pepper slices and the spring onion whites and fry for 2-3 minutes until slightly softened, shifting constantly. Add the whisked egg (if using) and fry for 2-3 minutes until cooked through and scrambled, shifting constantly. Mix in the cooked rice and ½ the soy-vinegar. Remove from the pan, season to taste and cover to keep warm.
WHEN THE CAULI IS DONE...
In a bowl, mix the cornflour with 80ml of water until fully dissolved. Return the pan, wiped down if necessary, to a medium heat. Add the orange juice, the remaining soy-vinegar, the grated ginger and garlic, the loosened cornflour, 40ml of a sweetener of choice, and ½ the chilli flakes (to taste). Mix until fully combined. Leave to simmer for 5-6 minutes until slightly reduced, thickened and sticky. Remove from the heat and toss through the roasted cauliflower until fully coated.
PILE IT UP!
Pile up a generous helping of the veggie fried rice. Top with the sticky orange cauli and drizzle over the remaining sauce. Sprinkle over the remaining chilli flakes, the rinsed coriander and the spring onion greens. Dig in, Chef!
Cauliflower Florets - 600g
Jasmine Rice - 300ml
Baby Marrow - 400g
Corn - 200g
Pickled Bell Peppers - 120g
Spring Onions - 4
Soy-vinegar - 120ml
Cornflour - 40ml
Orange Juice - 200ml
Fresh Ginger - 40g
Garlic Cloves - 4
Dried Chilli Flakes - 10ml
Fresh Coriander - 15g
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