Salt, pepper & chilli cauliflower

Name: Salt, pepper & chilli cauliflower
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: ½ tsp Sichuan peppercorns; ½ tsp black peppercorns; ¼ tsp salt; 1 tbsp Essential Vegetable Oil; 1 Essential Cauliflower, cut into small florets, leaves shredded; 1 red chilli, sliced; 3 Essential Salad Onions, sliced; 250 g pouch ready-cooked long grain rice; 2 tsp reduced-salt soy sauce; ½ tbsp miso paste; ½ tsp brown sugar; 20 g roasted cashew nuts (unsalted), chopped

Sichuan peppercorns bring a citrussy, tongue-tingling flavour here. Including the cauliflower leaves cuts down on waste and adds a deliciously crunchy texture.

0 out of 5 stars(0) Rate this recipe

VeganVegetarianSource of fibre

Serves2
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

½ tsp Sichuan peppercorns
½ tsp black peppercorns
¼ tsp salt
1 tbsp Essential Vegetable Oil
1 Essential Cauliflower, cut into small florets, leaves shredded
1 red chilli, sliced
3 Essential Salad Onions, sliced
250g pouch ready-cooked long grain rice
2 tsp reduced-salt soy sauce
½ tbsp miso paste
½ tsp brown sugar
20g roasted cashew nuts (unsalted), chopped

Crush both types of peppercorns in a mortar and pestle to a powder, then tip into a large bowl with salt and oil. Toss in the cauliflower florets and leaves until coated.
Heat a large frying pan over a high heat, then add the cauliflower. Cook for 15 minutes, only turning every 5 minutes to achieve a deep golden colour on each side of the florets. Add the chilli and salad onions, then cook for 2 minutes more, until slightly softened.
Meanwhile, heat the rice according to pack instructions. In a small bowl, combine the soy sauce, miso and sugar. Divide the rice between 2 bowls, top with the cauliflower, drizzle over the sauce and scatter over the cashews.

Typical values per serving when made using specific products in recipe