August '23 - Sweet & Spicy Orange Veggie Bowls
Ingredients (serves 2):
1 1/4 cup cauliflower cut into bite-size pieces
2 green onions thinly sliced separating the whites from the greens
1 red bell pepper cut lengthwise into 1/4” thick strips
the juice of 1 orange
1/2 cup jasmine rice
1/2 cup julienned cabbage (green or red)
1/4 cup julienned carrots
1 TBSP cornstarch
2 TBSP gluten-free teriyaki sauce
2 TBSP apricot jam
1/2 tsp crushed red pepper flakes
1 TBSP toasted sesame oil
1 TBSP roasted and roughly chopped cashews
cooking oil
salt and pepper to taste
Method:
Preheat your oven to 425
Place your cut cauliflower pieces on a lightly oiled, foil-lined baking sheet. Drizzle them with about 1-1 1/2 TBSP of cooking oil then season with S&P. Stir them around to evenly coat all the pieces then roast in the oven for about 22-24mins or until fork tender (turn the pieces about halfway through)
Heat 1 tsp of cooking oil in a small pot over med-high heat. Add the white portion of the sliced green onions to the hot pot and cook for a couple of mins until softened and fragrant
Add the jasmine rice to that pot with the cooked onion. Then add 1 cup of water and 1/4 tsp of salt. Stir all that to combine. Bring that to a boil and then reduce the heat to med-low and cover with a lid. Let that simmer until the liquid is absorbed and the rice is fully cooked. This should take about 16-18mins.
When the rice is done remove it from the heat and let it rest covered for 2-3 mins then fluff with a fork and set aside until you’re ready to plate.
Heat 1 1/2 tsp of cooking oil in a large pan over med-high heat. Once hot add the cut bell pepper strips and cook those 2-3 mins until tender. Next, add in your cut carrots and cabbage. Season with about 1/4 tsp of salt and a few cracks of black pepper. Cook again for about 3-4 mins until that too is tender. Finally, add about 1 TBSP of water to that pan and cook another 1-2 mins until the liquid cooks off.
In a small ramican add the cornstarch to 2 TBSP of cold water. When those are well combined then add that mixture to a mixing bowl with the orange juice whisking until smooth. Next add the teriyaki sauce, apricot jam, and red pepper flakes. Again whisk to combine.
Heat one more sautee pan over med heat. Add the orange sauce we just made to the hot pan. Season it to taste with a bit of S&P. Cook this down for about 2-3 mins until it slightly thickens and is warmed through.
Now that your cauliflower is roasted to perfection, transfer those pieces into the pan with the warm orange sauce and stir to coat.
To plate put down a bed of your green onion rice, Top that with the sauteed pepper, carrot, and cabbage mixture. Then on top of that a nice pile of the orange cauliflower. Drizzle the bowls with toasted sesame oil (to taste), garnish with the greens of the green onions and roughly chopped roasted cashews.