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| Ingredient | Weight | Measure |
|---|---|---|
| Sesame oil | 1.50 oz | 1/4 cup |
| 5-spice seasoning | ---Value Not Available | 1 Tbsp |
| Salt | ---Value Not Available | 1 tsp |
| Cauliflower heads, quartered, sliced 1/2-inch thick | 4 lb | 3 each |
| Sweet chili sauce | 10.50 oz | 3/4 cup |
| Ingredient | Weight | Measure |
|---|---|---|
| Water, cool approx. 72°F | 1 lb 2.00 oz | 2 1/4 cups |
| Butter, unsalted | 4 oz | 1/2 cup |
| Gold Medal™ Corn Muffin Mix (11442) | 10 oz | 1/8 box |
| Gold Medal™ All-Purpose Flour (12610) | 6 oz | 1 1/4 cups |
| Kosher salt | ---Value Not Available | 1/2 tsp |
| Eggs, large | 8 oz | 4 each |
| 5-spice seasoning | ---Value Not Available | 1/4 cup |
| Ingredient | Weight | Measure |
|---|---|---|
| Vegetable fried rice, prepared | 3 lb 12.00 oz | 12 cups |
| Green onions, thinly sliced | 6 oz | 3/4 cup |
Combine sesame oil, 5-spice seasoning and salt in a small bowl.
Place cauliflower slices on parchment-lined sheet pan; brush oil mixture over top of each piece.
Roast as directed then remove from oven and drizzle with sweet chili sauce; set aside.
| Bake | Temp | Time |
|---|---|---|
Convection Oven* |
425°F |
22-25 minutes |
Standard Oven |
450°F |
25-30 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 11 minutes of baking.
Heat water and butter in a large saucepan to a rolling boil; add muffin mix, flour and salt then stir to combine.
Stir vigorously about 1 minute over medium heat or until mixture forms a ball; remove from heat.
Cool slightly, about 5 minutes; transfer to mixer bowl fitted with paddle attachment.
Add eggs, 1 at a time, mixing and scraping bowl after each addition until incorporated.
Place batter in piping bag fitted with large star tip; pipe 6-inch strips onto grease, parchment-lined sheet pan.
Freeze approx. 30 minutes or until firm.
Place a few partially frozen churros at a time into fryer preheated to 350°F; submerge approx. 3-4 minutes until cooked through.
Remove and toss in 5-spice seasoning; set aside.
Place 1 cup (5 oz) fried rice into serving bowl; add 2/3 cup (3.75 oz) Chili Roasted Cauliflower.
Garnish with 2 Tbsp (0.5 oz) sliced green onions and serve 2, 5-Spiced Cornbread Churros on the side.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 48g | 73% |
| Saturated Fat | 12g | 59% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 12g | % Value Not Available |
| Polyunsaturated Fat | 19g | % Value Not Available |
| Omega-3 | 2g | % Value Not Available |
| Cholesterol | 170mg | 56% |
| Sodium | 1250mg | 52% |
| Total Carbohydrate | 75g | 25% |
| Dietary Fiber | 8g | 32% |
| Soluble Fiber | 1g | % Value Not Available |
| Insoluble Fiber | 5g | % Value Not Available |
| Sugars | 15g | % Value Not Available |
| Protein | 15g | % Value Not Available |
| Vitamin D | Value Not Available | 8% |
| Calcium | Value Not Available | 15% |
| Iron | Value Not Available | 30% |
| Potassium | 880mg | 25% |
| Vitamin A | Value Not Available | 45% |
| Vitamin C | Value Not Available | 70% |
| Vitamin E | Value Not Available | 20% |
| Thiamin | Value Not Available | 30% |
| Riboflavin | Value Not Available | 25% |
| Niacin | Value Not Available | 20% |
| Vitamin B6 | Value Not Available | 30% |
| Folic Acid | Value Not Available | 45% |
| Vitamin B12 | Value Not Available | 8% |
| Pantothenic Acid | Value Not Available | 20% |
| Phosphorus | Value Not Available | 25% |
| Magnesium | Value Not Available | 15% |
| Zinc | Value Not Available | 10% |
| Manganese | Value Not Available | 90% |
| Selenium | Value Not Available | 60% |
| Copper | Value Not Available | 15% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice test. | ||
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