Sprouts & Cauliflower (v) Recipe
Jasmine rice, chili crunch oil, red cabbage, cucumber, avocado, daikon, radish, carrots, yum yum sauce, and ginger soy.
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Ingredients
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Grains
Vegetables
Condiments
Fruits
Method
Preparation
- 1
Cook the Jasmine Rice
Rinse the jasmine rice under cold water until the water runs clear. Combine 1 cup of rinsed jasmine rice with 1.5 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- 2
Cooking
- 3
Cook the Cauliflower
In a large skillet over medium heat, add the chili crunch oil. Once hot, add the cauliflower florets and sauté for about 5-7 minutes until they are tender and slightly browned. Season with salt and pepper to taste, then remove from heat.
Assembly
- 4
Assemble the Dish
In a large bowl, start by adding a generous scoop of cooked jasmine rice as the base. Arrange the sautéed cauliflower, red cabbage, cucumber, daikon, radish, and carrots on top of the rice. Place the avocado slices around the dish.
- 5
Finish with Sauces
Drizzle ginger soy sauce over the assembled dish and add dollops of yum yum sauce according to your taste preference. Optionally, add more chili crunch oil for extra flavor.