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:
- 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.
- 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.
- 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.
- Add the diced chicken breasts and cook for approx. 10 mins in the same pan as the garlic, ginger and peppers.
- Add the olive oil, honey, soy sauce, lime juice and stir well.
- 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.
- I used bagged fresh frozen cauliflower rice – simply microwave it and it will be done in time for the sauce.
- 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:
The Food Anatomist 