BBQ Tempura Cauliflower Rice Bowls
with Pickled Shallot & Radishes plus Chipotle Ranch Dressing
- Milk
- Wheat
- Eggs
For these veggie rice bowls, you’ll toss crispy bites of tempura cauliflower in a tangy BBQ sauce until perfectly glazed. It's served alongside fluffy cilantro rice and quick-pickled shallot and radishes for a hit of acidity and crunch. Top everything with a drizzle of creamy chipotle ranch to bring the whole meal together.
Ingredients
8 tablespoon
BBQ Sauce
1 teaspoon
Chipotle Powder
1 tablespoon
Fry Seasoning
10 teaspoon
White Wine Vinegar
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
3 unit
Radishes
10 ounce
Cauliflower Florets
1.5 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
¾ cup
Jasmine Rice
¼ ounce
Cilantro
1 unit
Shallot
Not included in your delivery
2 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
½ teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Halve, peel, and thinly slice shallot. Trim and thinly slice radishes into rounds. Cut cauliflower into bite-size pieces if necessary. Roughly chop cilantro.
In a small bowl, combine ranch dressing with as much chipotle powder as you like; set aside.
In a second small bowl, combine shallot, radishes, vinegar, ⅓ cup hot water, ½ tsp sugar, and a pinch of salt (½ cup hot water and 1 tsp sugar for 4 servings); stir until sugar has dissolved.
Set aside until ready to serve.
In a small pot, combine rice, 1¼ cups water (2½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, in a large bowl, combine tempura batter mix, Fry Seasoning, and ⅓ cup cold water (⅔ cup for 4 servings). TIP: If mixture seems too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency. Stir in cauliflower until fully coated.
Heat a ⅓-inch layer of oil in a large, heavy-bottomed pan over medium-high heat.
Once oil is hot enough that a drop of batter sizzles when added to pan, working in batches, add coated cauliflower in a single layer. (Wash out bowl; reserve.)
Cook, turning occasionally, until golden brown and crispy, 5-8 minutes.
Using a slotted spoon, transfer to a paper-towel-lined plate. Immediately season with salt and pepper.
Place BBQ sauce in bowl used for cauliflower. Add fried cauliflower; toss until thoroughly coated in sauce.
Fluff rice with a fork; stir in half the cilantro.
Divide rice between shallow bowls; top with BBQ cauliflower, and pickled shallot and radishes (draining first). Drizzle with chipotle ranch dressing and sprinkle with as much remaining cilantro as you like. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tasty combination of crispy BBQ cauliflower, tangy pickled veggies, and creamy chipotle ranch 🍲.
- Ease of prep: Most found it surprisingly easy to make, though some struggled with the tempura batter sticking to the cauliflower.
- Suggestions: Consider baking the cauliflower for a lighter option; increase tempura batter by 10% for better coverage.
- Portions: Several mentioned wanting more cauliflower in the dish.
- Texture: Customers praised the contrasting textures — crispy cauliflower, crunchy pickles, and fluffy rice.
