Spicy Teriyaki Cauliflower
with Pepper, Mangetout, Zesty Rice and Peanuts
Our Spicy Teriyaki Cauliflower is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150
Basmati Rice
300
Cauliflower Florets
1
Bell Pepper
(May contain Celery)
1
Garlic Clove
1
Lime
80
Mangetout
15
Ginger Puree
50
Teriyaki Sauce
(Contains Soya)
30
Sriracha Sauce
25
Salted Peanuts
(Contains Peanut May contain Nuts)
Not included in your delivery
300
Water for the Rice
75
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, halve any large cauliflower florets.
Pop the cauliflower onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread them out in a single layer.
When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.
While the cauliflower roasts, halve the pepper and discard the core and seeds. Slice into thin strips.
Peel and grate the garlic (or use a garlic press).
Zest and halve the lime.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the pepper and fry until just soft, 3-4 mins. Continue to stir while it cooks.
Add the mangetout, ginger puree and garlic. Fry for 1-2 mins.
Stir the teriyaki sauce, sriracha and water for the sauce (see pantry for amount) into the veg pan. Lower the heat, stir and simmer until slightly thickened, 3-4 mins.
Crush the peanuts in the unopened sachet using a rolling pin.
Once the cauliflower has finished roasting, add to your veg pan and toss to coat in the spicy sauce.
Add a squeeze of lime juice. Season to taste and add a splash more waterif needed.
Fluff up your rice with a fork and stir in the lime zest. Share between your bowls.
Top with your teriyaki vegetables, then sprinkle over the crushed peanuts.
Serve any remaining lime wedges alongside.
Enjoy!
