Ingredients

  • 1 head cauliflower cut into bite-sized florets
  • 1 cup all-purpose flour
  • 1 cup water
  • 1 tsp salt
  •  tsp pepper
  • 2 tbsp safflower oil divided
  • ½ tbsp fresh garlic minced
  • ½ tbsp fresh ginger minced
  • ½ cup orange juice
  • ¼ cup maple syrup
  • 2 tbsp tamari
  • 1 tbsp rice vinegar
  • ¼ tsp red chili flakes
  • 1 tbsp cornstarch
  • 1 bunch asparagus trimmed
  • 1 Lotus Foods Organic White Jasmine Heat & Eat Rice Pouch
  • 1 scallion sliced (optional)
  • Sesame seeds optional
  • 1

    Preheat oven to 425°F.

  • 2

    Set up steamer basket in a large pot with ~2 inches of water. The water level should be low enough that it does not touch the steamer basket. Make sure the pot has a secure lid.

  • 3

    Bring the water in the pot to a boil and add the cauliflower to the steamer basket. Steam for 6 mins.

  • 4

    While the cauliflower is steaming, combine the flour, water, salt and pepper into a large bowl. The batter should be thick, but still drip off a spoon slowly - you may need to add more water, 1 tbsp at a time.

  • 5

    Using a basting brush, coat the bottom of a baking sheet with 1 tbsp of safflower oil.

  • 6

    Add the cauliflower to the batter in small batches, stir to coat. Using a wire skimmer, remove the cauliflower and allow the excess batter to drip back into the bowl. Add the battered cauliflower to the baking sheet. Repeat until all the cauliflower is battered.

  • 7

    Bake the cauliflower in the oven on the middle rack. After 15 mins, flip each piece and lightly baste with the remaining safflower oil. Bake for another 10 mins.

  • 8

    While the cauliflower is baking, combine the garlic, ginger, orange juice, maple syrup, tamari, rice vinegar and red chili flakes in a small saucepan. Stir to combine. In a separate bowl, mix the cornstarch with 1 tbsp of water until well combined. Add the cornstarch slurry to the saucepan and bring to a simmer. Continue to cook, stirring frequently, until the sauce has reduced.

  • 9

    Prepare steamer basket as described above. Steam the asparagus for 3-5 mins. Set aside.

  • 10

    Remove cauliflower from the oven when it has a browned crust and coat it with the orange sauce by drizzling it over it on the baking sheet and then gently turning the cauliflower over with a spatula until fully coated.

  • 11

    Return baking sheet to the oven and bake until the sauce is sticky, and the cauliflower is crispy (~6-8 mins).

  • 12

    Prepare rice per directions on package.

  • 13

    Serve the cauliflower immediately over the rice and add the steamed asparagus spears. Garnish with sliced scallions and sesame seeds.