Buffalo Cauliflower Sticky Rice Bowls

Say hello to your next rice bowl. Veetee Sticky Rice is piled high with buffalo glazed cauliflower and a crunchy shredded carrot and pickled red cabbage slaw. Creamy avocado slices bring it all together for a vibrant, flavour-packed bowl that’s spicy, fresh, and utterly satisfying. This recipe is a brilliant way to up your fibre intake, packed with vibrant vegetables. The most delicious sticky rice is only minutes away, thanks to Veetee’s steam filtered process which gives you perfect results every time.

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Ingredients

cauliflower 1 (chopped)
smoked paprika 1 tbsp
garlic granules 2 tsp
plain flour 40 g
buttermilk 250 g
hot sauce 50 g
honey 1 tbsp
carrot 2 (grated)
pickled red cabbage 150 g (drained)
avocado 3 (sliced)
Veetee heat & eat sticky rice pots 520 g
sesame seeds 1 tbsp (toasted)

Method

Cook the buffalo cauliflower

Chop the cauliflower into small florets - you can chop the stalks into small pieces and use them too.
Heat the air fryer to 200C.
In a large bowl mix together the smoked paprika, garlic granules, plain flour and buttermilk until you have a smooth batter.
Add the cauliflower to the bowl and mix well to coat.
Add the cauliflower to the air fryer and cook at 200C for 18 - 20 minutes.
Mix together the buffalo hot sauce and honey. Drizzle over the cauliflower and toss together then cook for another 5 - 7 minutes.

Prep the other ingredients

Make the ‘slaw - coarsely grate the carrots and add to a bowl with the drained pickled red cabbage.
Sprinkle over some of the pickled cabbage liquid from the jar. Mix well and season with salt and pepper.
Slice the avocado in half, remove the stone and thinly slice the avocado flesh.

Cook the sticky rice

Microwave the Veetee Sticky Rice according to the pack instructions (usually 2 minutes).

Plate Up

Sprinkle the sesame seeds over the buffalo cauliflower.
Divide the Veetee Sticky Rice between bowls. Top with the buffalo cauliflower, 'slaw and avocado. Tuck in and enjoy!

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