All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Cauliflower for a whole meal? You've never had cauliflower like this before. Coated in delightful tempura, fried to perfection, then given a nice sheen with the Thai sweet chili sauce… It's like cauliflower leveled up and left all the other vegetation in the dust. (A nice healthy dust, but a dust nonetheless.)
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Pull strings from snap peas and halve. If string is hard to find and remove, make a cut very thin lengthwise along the string.
Trim and thinly slice green onions, keeping white and green portions separate.
Cut cauliflower into bite-sized pieces.
Start the Cauliflower
Once water is boiling, add cauliflower and ½ tsp. salt. Cover, and stir occasionally until tender, 3-4 minutes.
Drain cauliflower in a colander and set aside.
Wipe pot clean and reserve.
Make the Rice
Bring rice and 1½ cups water to a boil in pot used to cook cauliflower.
Reduce to a simmer, cover, and cook until rice is tender, 14-17 minutes.
Stir in snap peas and white portions of green onions. Remove from burner and set aside covered.
While rice cooks, heat oil and batter cauliflower.
Heat Oil and Batter Cauliflower
Place a medium non-stick pan over medium heat and add canola oil. Heat oil, 3-5 minutes.
While canola oil heats, add tempura, ¼ cup water, and a pinch of salt and pepper to a mixing bowl and stir until a thin batter like pancake batter forms. If too thick, add additional cold water, 1 Tbsp. at a time, until correct consistency is reached.
Add cauliflower to bowl and toss to coat completely.
Fry Cauliflower and Finish Dish
Line a plate with a paper towel.
Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Working in batches if necessary, add cauliflower to hot oil and flip occasionally until crispy and golden brown, 5-6 minutes.
Transfer cooked cauliflower to towel-lined plate.
Combine soy sauce and sweet chili sauce in another mixing bowl. Add cauliflower and toss to coat.
Plate dish as pictured on front of card, topping rice with cauliflower and garnishing with green portions of green onions. Bon appétit!
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