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BBQ Tempura Cauliflower Rice Bowls
BBQ Tempura Cauliflower Rice Bowls

BBQ Tempura Cauliflower Rice Bowls

with Pickled Shallot & Radishes plus Chipotle Ranch Dressing

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.

Tags:
Veggie
New
Seasonal
Allergens:
Eggs
Milk
Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

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

Not included in your delivery

Salt

Pepper

Cooking Oil

Sugar

Nutrition Values

/ per serving
Calories830 kcal
Fat26 g
Saturated Fat4 g
Carbohydrate130 g
Sugar33 g
Dietary Fiber5 g
Protein12 g
Cholesterol5 mg
Sodium1520 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pan
Small Bowl
Large Bowl
Small pot
Slotted Spoon
Paper Towel

Instructions

Prep
1

• 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.

Pickle Shallot & Radishes
2

• 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.

Cook Rice
3

• 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.

Make Batter & Coat Cauliflower
4

• 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.

Fry Cauliflower
5

• 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.

Toss Cauliflower
6

• Place BBQ sauce in bowl used for cauliflower. Add fried cauliflower; toss until thoroughly coated in sauce.

Finish & Serve
7

• 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.

Meal right image

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