Cauliflower Teriyaki

Some of you may have seen during the week that I witnessed honey harvesting! My uncle had set up the equipment in our garden months ago, so seeing what nature had brought to life was pretty cool. Obviously, I was dying to try out the honey in a recipe, and this gorgeous Cauliflower Teriyaki was a good shout. It’s a new and improved recipe from my last, and far lower in calories since I use cauliflower rice as a base. Please do try out the recipe and give me your feedback. Here’s hitting off my Japanese cuisine week as my next venture is figuring out how to nail sushi!

Ingredients:

  • Cauliflower, 1, (25 kcal)
  • Cauliflower rice, 250 g, (45 kcal)
  • Spring onion, 2 stalks, 13 g (4 kcal)
  • Green chilli, 9 g, deseeded, (4 kcal)
  • Red pepper, 2, 250 g, (100 kcal)
  • Chicken breast (chopped into small cubes), 400 g (660 kcal)
  • Fresh ginger, 10 g, (5 kcal)
  • Honey, 40 g, 122 kcal
  • Fresh basil, 5 g, (2 kcal)
  • Dark soy sauce, 30 mL, (34 kcal)
  • Olive oil, 40 g, (342 kcal)
  • Garlic clove, 2, (26 kcal)
  • Juice of 1/2 lime
  • Salt and pepper to taste

This recipe serves 3 and the calories per serving: 456

For a vegan recipe, simply substitute the chicken for baked tofu and the honey for agave syrup.

Method:

  1. Break the cauliflower up into florets, spritz with some salt and pepper and drizzle with some olive oil. Bake at 180 degrees Celsius for 25 mins.
  2. Dice the chicken breasts. On a separate or washed chopping board, finely chop the ginger, garlic, red peppers, spring onion, basil and chili, leaving aside for now.
  3. Add the chopped ginger, chili and garlic to a hot pan over medium heat, drizzled with some olive oil. Fry for a minute and then add the chopped red peppers. Fry for 3 mins.
  4. Add the diced chicken breasts and cook for approx. 10 mins in the same pan as the garlic, ginger and peppers.
  5. Add the olive oil, honey, soy sauce, lime juice and stir well.
  6. Add the baked cauliflower, basil and spring onion (leave a little aside for garnish) to the pan and stir well. Allow the sauce to reduce over low heat for a further 10 mins.
  7. I used bagged fresh frozen cauliflower rice – simply microwave it and it will be done in time for the sauce.
  8. Separate the rice out into 3 bowls and then separate the contents of the pan out into the bowls, above the rice. Garnish with the remaining spring onion and the chopped (DESEEDED!) chilis. Enjoy!

Recipe video:

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