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Hoisin-Glazed Cauliflower & Shrimp Bowls
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Hoisin-Glazed Cauliflower & Shrimp Bowls

Hoisin-Glazed Cauliflower & Shrimp Bowls

with Loaded Veggie Rice & Sesame Seeds

This vegan dinner idea is one balanced flavor bomb of a meal, thanks to some of our favorite umami-rich condiments. Crisp-roasted cauliflower is coated in a velvety blend of hoisin, katsu sauce, and sweet Thai chili sauce—a combination that’s hard to beat! Fragrant fried rice, bejeweled with tender-crisp carrots and sweet peas, is the perfect bed for nestling the savory-sweet glazed cauliflower. Finish with a sprinkle of scallion greens and nutty sesame seeds for crunchy contrast.

Tags:
New
Spicy
Allergens:
Sesame
Soy
Wheat
Shellfish

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

Total Time30 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

10 ounce

Cauliflower Florets

2 unit

Scallions

9 ounce

Carrots

1 tablespoon

Sesame Oil

(Contains Sesame)

½ cup

Jasmine Rice

1 unit

Veggie Stock Concentrate

4 ounce

Peas

4 tablespoon

Katsu Sauce

(Contains Soy, Wheat)

2 tablespoon

Hoisin Sauce

(Contains Soy, Wheat)

1 ounce

Sweet Thai Chili Sauce

1 teaspoon

Korean Chili Flakes

1 tablespoon

Sesame Seeds

(Contains Sesame)

10 ounce

Shrimp

(Contains Shellfish)

Not included in your delivery

Salt

Pepper

6 teaspoon

Cooking Oil

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Nutrition Values

/ per serving
Calories750 kcal
Fat24 g
Saturated Fat3.5 g
Carbohydrate98 g
Sugar38 g
Dietary Fiber10 g
Protein29 g
Cholesterol215 mg
Sodium1940 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

Baking Sheet
Peeler
Small pot
Paper Towel
Large Pan
Medium Bowl

Instructions

Roast Cauliflower
1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim cauliflower into bite-size pieces. • Toss cauliflower on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until tender, 20-25 minutes.

Prep
2

• Meanwhile, trim and thinly slice scallions, separating whites from greens. Trim, peel, and quarter carrots lengthwise; thinly slice crosswise into quarter-moons.

Cook Rice
3

• Heat a drizzle of oil and half the sesame oil in a small pot (use all the sesame oil and a medium pot for 4 servings) over medium-high heat. Add scallion whites and cook, stirring occasionally, 1-2 minutes. • Add rice, stock concentrate, 1 cup water (2 cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cover and cook until rice is tender, 15-18 minutes. Keep covered off heat until Step 6.

Rinse shrimp under cold water; pat dry with paper towels. Heat a large drizzle of oil in a large pan over high heat. Add shrimp or turkey and season with salt and pepper. Cook, stirring frequently, until cooked through, 3-4 minutes for shrimp or 4-6 minutes for turkey. Turn off heat; transfer to a plate. Wipe out pan.

Cook Carrots & Peas
4

• While rice cooks, heat a drizzle of oil in a large pan over medium-high heat. Add carrots and a pinch of salt; stir to combine. Cover and cook, stirring occasionally, until lightly browned and almost cooked through, 5-7 minutes. • Uncover and add peas and ¼ cup water (½ cup for 4 servings). Cook until carrots and peas are tender and water has completely evaporated, 1-2 minutes. Taste and season with salt and pepper. Transfer to a plate.

Use pan used for shrimp or turkey here.

Glaze Cauliflower
5

• When cauliflower is almost done roasting, combine katsu sauce, hoisin, chili sauce, 1 tsp water (2 tsp for 4 servings), and a pinch of chili flakes in a medium microwave-safe bowl. • Microwave until warmed, 20-30 seconds. Taste and season with salt and pepper if needed. • Transfer roasted cauliflower to bowl with sauce; toss to combine.

Finish & Serve
6

• To pot with rice, add carrots and peas and half the scallion greens. Stir to combine; taste and season with salt and pepper if needed. • Divide rice between shallow bowls and top with glazed cauliflower. Sprinkle with sesame seeds and remaining scallion greens. Serve.

Add shrimp or turkey to rice along with carrots and peas.

Shrimp are fully cooked when internal temperature reaches 145°.

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