Thai Sweet Chili Fried Cauliflower

with snap peas and basmati rice

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Eggs, Wheat, Soy

Calories Conscious
Vegetarian
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 you!
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.)

In Your Box (serves 2)

  • 3 oz. Snap Peas
  • Info
    ⅕ fl. oz. Tamari Soy Sauce
  • 2 Green Onions
  • 12 oz. Cauliflower Florets
  • ¾ cup Basmati Rice
  • 2 fl. oz. Sweet Chili Sauce
  • Info
    ½ cup Tempura Mix
  • 6 fl. oz. Canola Oil

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.

  • Nutrition (per serving)

  • Calories
    588
  • Carbohydrates
    111g
  • Fat
    10g
  • Protein
    13g
  • Sodium
    1990mg

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Colander
  • 1 Medium Non-Stick Pan
  • 2 Mixing Bowls

Before You Cook

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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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