A divine dinner of crispy cauli, sticky sauce and coconut rice. Topped with fresh coriander and toasty pecans, and sided with crispy butternut. Dig in!
Crispy Cauli Bliss Bowl
Crispy Cauli Bliss Bowl
with coconut rice, grapes & pecan nuts
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Butternut
- Cauliflower Florets
- Coconut Cream
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Jasmine Rice
- Panko Breadcrumbs
- Pecan Nuts
- Pomegranate Dressing
- Red Grapes
- Soy Marinade
- Sweet Thai Chilli Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Egg/s
GET ROASTIN’
Preheat the oven to 200°C. Place the butternut chunks on half of a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
CREAMY RICE
Rinse the rice under cold water until it runs clear. Place in a lidded pot, over a medium-high heat with the coconut cream, a sweetener of choice and 100ml of water. Once boiling, reduce the heat and simmer for 15-20 minutes until the cream has been absorbed and the rice is tender. Add water if it starts to dry out. On completion, remove from the heat and fluff up with a fork.
CRUMBING STATION
In two shallow dishes, place 1 egg and 1 tbsp of water, and in the other, the panko breadcrumbs with some seasoning. Coat the cauliflower florets in the egg mixture, then the panko crumbs – press into the florets so it sticks and coats evenly. When the butternut has 15-20 minutes remaining, add the crumbed cauliflower to the other side of the roasting tray. Drizzle over some oil and roast for the remaining time until cooked through and golden.
TOASTY NUTS
Place the pecans in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and roughly chop.
STICKY SAUCE
When the cauli has 5 minutes remaining, return the pan to a medium-high heat. Once hot, add the sweet Thai chilli sauce, pomegranate molasses, grated ginger, grated garlic and soy marinade. Bring to a boil and reduce the heat and leave to simmer for about 5 minutes until reduced and thickened. Add water in 5ml increments if it reduces too quickly. Add in the crumbed cauli and toss until coated.
CRISPY & STICKY DINNER!
Plate up a generous helping of the coconut rice. Top with the sticky, crispy cauli and pour over the remaining sauce. Side with the crispy butternut and sprinkle over the quartered grapes, fresh coriander and the pecan nuts. Stunning!
Butternut - 250g
Jasmine Rice - 100ml
Coconut Cream - 100ml
Panko Breadcrumbs - 80ml
Cauliflower Florets - 150g
Pecan Nuts - 20g
Sweet Thai Chilli Sauce - 15ml
Pomegranate Dressing - 10ml
Fresh Ginger - 10g
Garlic Clove - 1
Soy Marinade - 30ml
Red Grapes - 100g
Fresh Coriander - 4g
GET ROASTIN’
Preheat the oven to 200°C. Place the butternut chunks on half of a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
CREAMY RICE
Rinse the rice under cold water until it runs clear. Place in a lidded pot, over a medium-high heat with the coconut cream, a sweetener of choice and 200ml of water. Once boiling, reduce the heat and simmer for 15-20 minutes until the cream has been absorbed and the rice is tender. Add water if it starts to dry out. On completion, remove from the heat and fluff up with a fork.
CRUMBING STATION
In two shallow dishes, place 2 eggs and 2 tbsp of water, and in the other, the panko breadcrumbs with some seasoning. Coat the cauliflower florets in the egg mixture, then the panko crumbs – press into the florets so it sticks and coats evenly. When the butternut has 15-20 minutes remaining, add the crumbed cauliflower to the other side of the roasting tray. Drizzle over some oil and roast for the remaining time until cooked through and golden.
TOASTY NUTS
Place the pecans in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and roughly chop.
STICKY SAUCE
When the cauli has 5 minutes remaining, return the pan to a medium-high heat. Once hot, add the sweet Thai chilli sauce, pomegranate molasses, grated ginger, grated garlic and soy marinade. Bring to a boil and reduce the heat and leave to simmer for about 5 minutes until reduced and thickened. Add water in 5ml increments if it reduces too quickly. Add in the crumbed cauli and toss until coated.
CRISPY & STICKY DINNER!
Plate up a generous helping of the coconut rice. Top with the sticky, crispy cauli and pour over the remaining sauce. Side with the crispy butternut and sprinkle over the quartered grapes, fresh coriander and the pecan nuts. Stunning!
Butternut - 500g
Jasmine Rice - 200ml
Coconut Cream - 200ml
Panko Breadcrumbs - 160ml
Cauliflower Florets - 300g
Pecan Nuts - 40g
Sweet Thai Chilli Sauce - 30ml
Pomegranate Dressing - 20ml
Fresh Ginger - 20g
Garlic Cloves - 2
Soy Marinade - 60ml
Red Grapes - 200g
Fresh Coriander - 8g
GET ROASTIN’
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
CREAMY RICE
Rinse the rice under cold water until it runs clear. Place in a lidded pot, over a medium-high heat with the coconut cream, a sweetener of choice and 300ml of water. Once boiling, reduce the heat and simmer for 15-20 minutes until the cream has been absorbed and the rice is tender. Add water if it starts to dry out. On completion, remove from the heat and fluff up with a fork.
CRUMBING STATION
In two shallow dishes, place 3 eggs and 3 tbsp of water, and in the other, the panko breadcrumbs with some seasoning. Coat the cauliflower florets in the egg mixture, then the panko crumbs – press into the florets so it sticks and coats evenly. When the butternut has 20-25 minutes remaining, add the crumbed cauliflower to a separate roasting tray. Drizzle over some oil and roast for the remaining time until cooked through and golden.
TOASTY NUTS
Place the pecans in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and roughly chop.
STICKY SAUCE
When the cauli has 5 minutes remaining, return the pan to a medium-high heat. Once hot, add the sweet Thai chilli sauce, pomegranate molasses, grated ginger, grated garlic and soy marinade. Bring to a boil and reduce the heat and leave to simmer for about 5 minutes until reduced and thickened. Add water in 5ml increments if it reduces too quickly. Add in the crumbed cauli and toss until coated.
CRISPY & STICKY DINNER!
Plate up a generous helping of the coconut rice. Top with the sticky, crispy cauli and pour over the remaining sauce. Side with the crispy butternut and sprinkle over the quartered grapes, fresh coriander and the pecan nuts. Stunning!
Butternut - 750g
Jasmine Rice - 300ml
Coconut Cream - 300ml
Panko Breadcrumbs - 240ml
Cauliflower Florets - 450g
Pecan Nuts - 60g
Sweet Thai Chilli Sauce - 45ml
Pomegranate Dressing - 30ml
Fresh Ginger - 30g
Garlic Cloves - 3
Soy Marinade - 90ml
Red Grapes - 300g
Fresh Coriander - 12g
GET ROASTIN’
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
CREAMY RICE
Rinse the rice under cold water until it runs clear. Place in a lidded pot, over a medium-high heat with the coconut cream, a sweetener of choice and 400ml of water. Once boiling, reduce the heat and simmer for 15-20 minutes until the cream has been absorbed and the rice is tender. Add water if it starts to dry out. On completion, remove from the heat and fluff up with a fork.
CRUMBING STATION
In two shallow dishes, place 4 eggs and 4 tbsp of water, and in the other, the panko breadcrumbs with some seasoning. Coat the cauliflower florets in the egg mixture, then the panko crumbs – press into the florets so it sticks and coats evenly. When the butternut has 20-25 minutes remaining, add the crumbed cauliflower to a separate roasting tray. Drizzle over some oil and roast for the remaining time until cooked through and golden.
TOASTY NUTS
Place the pecans in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and roughly chop.
STICKY SAUCE
When the cauli has 5 minutes remaining, return the pan to a medium-high heat. Once hot, add the sweet Thai chilli sauce, pomegranate molasses, grated ginger, grated garlic and soy marinade. Bring to a boil and reduce the heat and leave to simmer for about 5 minutes until reduced and thickened. Add water in 5ml increments if it reduces too quickly. Add in the crumbed cauli and toss until coated.
CRISPY & STICKY DINNER!
Plate up a generous helping of the coconut rice. Top with the sticky, crispy cauli and pour over the remaining sauce. Side with the crispy butternut and sprinkle over the quartered grapes, fresh coriander and the pecan nuts. Stunning!
Butternut - 1kg
Jasmine Rice - 400ml
Coconut Cream - 400ml
Panko Breadcrumbs - 320ml
Cauliflower Florets - 600g
Pecan Nuts - 80g
Sweet Thai Chilli Sauce - 60ml
Pomegranate Dressing - 40ml
Fresh Ginger - 40g
Garlic Cloves - 4
Soy Marinade - 120ml
Red Grapes - 400g
Fresh Coriander - 15g
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