Bang Bang Cauliflower
Crispy roasted cauliflower florets tossed in a sweet-and-spicy chilli sauce, plus a hint of lime - what's not to love? This is a bold, flavour-packed dish that works perfectly as an appetiser, taco filling or as part of a satisfying weeknight meal.
Substitute:
- No spring onions? Top with chopped fresh coriander instead.
- No plain flour? Use any flour of your choice.
- No maple syrup? Use agave syrup instead.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 2
Ingredients:
1 cauliflower (cut into small florets)
1 tsp smoked paprika
40 g plain flour
1 tsp garlic powder
100 ml milk of choice
1 tsp olive oil
70 g panko breadcrumbs
1 tsp sesame seeds
2 spring onions (sliced)
For the sauce:
70 g sweet chilli sauce
15 g sriracha
1 lime (juiced)
1 tbsp maple syrup
salt (to taste)
Recipe:
Heat the oven to 220C/200C fan/gas mark 7. Line a large baking tray with baking paper and add the breadcrumbs to a large, shallow bowl. Set aside.
Add the flour, paprika and garlic powder to another mixing bowl with a generous pinch of salt. Gradually whisk in the milk and olive oil until you have a smooth batter that’s thick enough to coat a spoon.
Toss each floret in the batter mix, tap off any excess, then toss in the breadcrumbs to coat. Transfer to the lined baking tray, and repeat with all the cauliflower florets.
Bake for 25-30 minutes, until golden brown and crispy, turning halfway through so they bake evenly.
Meanwhile, add all the sauce ingredients to a bowl. Whisk to combine and lightly season with salt.
Add the cooked cauliflower to a large bowl. Mix through the sauce until they are all coated. Sprinkle over the sesame seeds so they stick to the sauce, and top with the spring onions. Enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days.
