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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R271.09
for 4 servings · R67.77 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Honey needs 40 mlOrganic Apple Cider Vinegar with Honey and Ginger 500 ml 500 ml at R139.99 · 8% of packR11.20
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Cornflour needs 85 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Kimchi needs 40 gAsian Kimchi Flavoured Noodles 88 g 88 g at R19.99 · 45% of packR9.09
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Cauliflower Florets needs 800 gBroccoli & Cauliflower Florets 700 g 700 g at R56.99 · 1.14× packR65.13
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Edamame Beans needs 200 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 40% of packR36.00
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Jasmine Rice needs 300 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Avocados needs 2Ripen at Home Loose Avocado R19.99 · whole pack (size can't be divided)R19.99
Not in the Woolies basket — source these elsewhere:
- That Mayo (Vegan)
- Panko Breadcrumbs
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Crumbed Cauli & Avo Bowl?
The preparation time for Crumbed Cauli & Avo Bowl with a sticky honey-garlic glaze is between 10 and 25 minutes.
What is the total time required to make Crumbed Cauli & Avo Bowl with a sticky honey-garlic glaze?
The total time required to make Crumbed Cauli & Avo Bowl with a sticky honey-garlic glaze is between 35 and 50 minutes.
How many servings does Crumbed Cauli & Avo Bowl provide?
4 servings
What are the main ingredients in Crumbed Cauli & Avo Bowl?
Avocado, Cauliflower Florets, Cornflour, Edamame Beans, Garlic, Honey, Jasmine Rice, Kimchi, Panko Breadcrumb, Radish, Spring Onion, That Mayo (Vegan)
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. 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! 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.
What should be prepared from my kitchen to make Crumbed Cauli & Avo Bowl?
Avocado, Cauliflower Florets, Cornflour, Edamame Beans, Garlic, Honey, Jasmine Rice, Kimchi, Panko Breadcrumb, Radish, Spring Onion, That Mayo (Vegan)
How many calories does Crumbed Cauli & Avo Bowl have?
1003 calories
How much fat content does Crumbed Cauli & Avo Bowl have?
grams