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Cauliflower & Cashew Stir-Fry

with Jasmine Rice

Cooking time

30 minutes




680 /serving

Prepare for things to get a little nutty with this vegetarian stir-fry: those gorgeous buttery brown cashews will be the first things to be forked up (or picked up with chopsticks) from each serving. They join pieces of sweet pepper and florets of cauliflower (roasting it before adding it to the pan gives it just the right texture and brings out its flavour). Serve this stir-fry, in its darkly sweet and richly umami sauce, over fluffy jasmine rice.

We will send you:

  • 3 Garlic cloves
  • 3 Scallions
  • 1 Lime (or lemon)
  • 1 Sweet pepper
  • 1 Cauliflower
  • 315g Jasmine rice
  • 150ml Stir-fry sauce
  • 30ml Sweet soy sauce
  • 30ml Toasted sesame oil
  • 75g Roasted cashews
  • 19g Open Sesame spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Milk, Sesame, Oyster, Soy, Sulphites, Cashews, Wheat

You will need:

Medium pot
Large high-sided pan (or wok)
Sheet pan
Parchment paper
Total Fat
22 g
Saturated Fat
4 g
1820 mg
Total Carbs
106 g
20 g
16 g
9 g
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Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Mise en place
While the rice cooks, zest and cut the lime into 6 wedges. Core and medium-dice the sweet pepper. Remove and discard the core of the cauliflower; cut the cauliflower head into large florets. Cut off and discard the root end of the scallions. Cut two scallions crosswise into 1-inch pieces; thinly slice the remaining scallion. Mince the garlic.
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Roast the cauliflower
On a lined sheet pan, toss the cauliflower with a generous drizzle of oil; season with ⅔ of the spice blend. Arrange in a single, even layer and roast in the oven, stirring halfway through, 14 to 16 minutes, until lightly browned and tender when pierced with a fork.
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Sauté the sweet pepper & cashews
When the cauliflower is almost done roasting, in a large, high-sided pan (or wok), heat a generous drizzle of oil on medium-high. Add the sweet pepper and scallion pieces; season with the remaining spice blend. Sauté, stirring frequently, 2 to 3 minutes, until beginning to soften. Add the cashews and sauté, stirring frequently, 2 to 3 minutes, until fragrant. Add the garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant.
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Finish & serve
To the pan of sweet pepper and cashews, add the roasted cauliflower, stir-fry sauce, sweet soy sauce, juice of 2 lime wedges and ⅔ of the toasted sesame oil. Cook, stirring frequently, 1 to 2 minutes, until combined. To the pot of rice, add the lime zest, sliced scallions and remaining toasted sesame oil; stir to combine. Divide the finished rice between your bowls. Top with the cauliflower stir-fry. Garnish with the remaining lime wedges. Bon appétit!