Crispy Cauli Bliss Bowl

Name: Crispy Cauli Bliss Bowl
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
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

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

with coconut rice, grapes & pecan nuts

4.5

55 reviews

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Egg/s

Serves 1

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!

Download the Recipe

Serves 2

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!

Download the Recipe

Serves 3

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!

Download the Recipe

Serves 4

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!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Crispy Cauli Bliss Bowl?

The preparation time for Crispy Cauli Bliss Bowl with coconut rice, grapes & pecan nuts is between 25 and 40 minutes.

What is the total time required to make Crispy Cauli Bliss Bowl with coconut rice, grapes & pecan nuts?

The total time required to make Crispy Cauli Bliss Bowl with coconut rice, grapes & pecan nuts is between 40 and 60 minutes.

How many servings does Crispy Cauli Bliss Bowl provide?

4 servings

What are the main ingredients in Crispy Cauli Bliss Bowl?

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

What is the nutritional information of Crispy Cauli Bliss Bowl?

Calories: 1051, Carbs: 148 grams, Fat: grams, Protein: 23.7 grams, Sugar: 21.1 grams, Salt: 1699 grams

How do I prepare Crispy Cauli Bliss Bowl?

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. 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! 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.