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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit
Shallot
3 unit
Radishes
¼ ounce
Cilantro
1 teaspoon
Chipotle Powder
1 tablespoon
Fry Seasoning
1.5 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
10 teaspoon
White Wine Vinegar
82 g
Tempura Batter
(Contains: Eggs, Milk, Wheat)
¾ cup
Jasmine Rice
½ cup
BBQ Sauce
10 ounce
Cauliflower Florets
Salt
Pepper
Cooking Oil
Sugar
• 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, 1/3 cup hot water, 1⁄2 tsp sugar, and a pinch of salt (1⁄2 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, 1 1⁄4 cups water (2 1⁄2 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 1/3 cup cold water (2/3 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 1/3-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.