Bang Bang Cauliflower
Crispy baked panko-coated cauliflower pieces smothered in a spicy, creamy bang bang sauce. A great vegetarian starter or party food!
Equipment
- oven
- mixing bowl
- baking tray
Ingredients
Crispy Cauliflower
- 1 medium cauliflower approx. 600g (1.3lbs) once the leaves are cut off
- 120 ml buttermilk (½ cup)
- ¾ teaspoon garlic salt
- ¼ teaspoon white pepper
- 1 teaspoon salt
- 150 g panko breadcrumbs (3 cups)
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon celery salt
- ¼ teaspoon white pepper
- 2 tablespoon olive oil
Bang Bang Sauce
- 120 ml mayonnaise (½ cup)
- 2 tablespoon sweet chilli sauce
- 1 tablespoon sriracha chilli sauce
- 1 teaspoon honey
To Serve
- 4 spring onions scallions sliced
- 1 red chilli thinly sliced
Instructions
Preparation
- Preheat the oven to 200C/400F (fan).
- Start by making the bang bang sauce. Place the mayonnaise, sweet chilli sauce, sriracha, and honey in a small bowl and mix together, then put to one side while you make the crispy cauliflower.
- Place the buttermilk, egg, garlic salt, white pepper and salt in a bowl and lightly whisk to combine.
- Place the panko, paprika, remaining salt, pepper, garlic salt, celery salt, white pepper, and olive oil in a second bowl and mix together until the olive oil is combined with the breadcrumbs evenly.
- Dip the cauliflower pieces in the buttermilk mixture to coat, then dredge in the panko mixture.
- Place the coated cauliflower on a baking tray.
- Place the baking tray in the oven and cook for 20-25 minutes, until the cauliflower is tender and the coating is golden.
- Transfer the cooked crispy cauliflower to a serving bowl and drizzle over half the sauce.
- Sprinkle over the spring onions and sliced chilli, then serve with the remaining bang bang sauce for dipping.
Notes
The bang bang sauce can be made ahead, covered and refrigerated for up to a week. The crispy cauliflower tastes best when cooked and eaten right away. However you can make and cook the cauliflower ahead and reheat later if you prefer. Cook the cauliflower as per the recipe, then quickly cool, cover and refrigerate for up to a day. Reheat in the oven at 200c/400f on a baking tray, uncovered for 10-12 minutes, until piping hot throughout. If you want to fry the cauliflower instead of baking, coat the cauliflower the same way except you can leave the olive oil out of the panko coating, then shallow fry the cauliflower pieces in about 1cm of hot oil, over medium-to-high heat, turning a couple of times during cooking, until golden. This should take about 5-6 minutes.
Nutrition
Serving: 1servingCalories: 471kcalCarbohydrates: 37gProtein: 9gFat: 33gSaturated Fat: 6gPolyunsaturated Fat: 15gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 36mgSodium: 1957mgFiber: 5gSugar: 13g
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