Bang Bang Cauliflower
with Stir-Fried Veggies and Garlic Rice
- Cereals containing gluten
- Wheat
- Soya
Ingredients
300 grams
Cauliflower Florets
64 grams
Sweet Chilli Sauce
2 unit(s)
Spring Onion
2 sachet(s)
Mayonnaise
50 grams
Panko Breadcrumbs
(Contains: Cereals containing gluten)
150 grams
Jasmine Rice
25 milliliter(s)
Soy Sauce
(Contains: Cereals containing gluten, Wheat, Soya)
15 milliliter(s)
Rice Vinegar
2 unit(s)
Garlic Clove
120 grams
Coleslaw Mix
60 grams
Baby Corn
1 sachet(s)
Ginger Puree
Nutritional information
Instructions
Preheat your oven to 200°C. Pop the cauliflower florets into a large mixing bowl. Season with salt and pepper then stir in half the mayonnaise and half the sweet chilli sauce. Make sure the florets are well coated. In another bowl, mix the panko breadcrumbs with the olive oil (see ingredients for amount). Season with salt and mix well so the crumbs are well coated in the oil. Tip the crumbs onto the florets and toss to coat evenly. Carefully transfer the florets to a lined baking tray and roast on the top shelf of your oven until golden and crispy, 20-25 mins. Discard any crumbs which are left in the bowl.
Meanwhile, trim and thinly slice the spring onion (keeping the white and green parts separate). Halve the baby corn lengthways. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil (along with a knob of butter, if you have any) in a medium saucepan (with a tight-fitting lid) on medium-high heat. When the oil is hot, add half the garlic and stir-fry until fragrant, 1 min. Stir in the rice, 0.25 tsp of salt and the cold water for the rice (see ingredients for amount). Cover with the lid and bring to the boil. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
In a small bowl, combine the rice wine vinegar, the remaining sweet chilli sauce and the remaining mayonnaise. Keep aside for now.
Five mins before the cauliflower and rice are ready, heat a drizzle of oil in a large frying pan or wok on medium-high heat. When the oil is hot, add the white part of the spring onion, the ginger puree and remaining garlic and stir-fry until fragrant, 30 secs. Next, add the coleslaw mix and baby corn and stir-fry until just soft, 3-4 mins. Pour in the soy sauce and cook for 1 further min, then remove from the heat.
When everything is ready, divide the garlic rice between your serving bowls. Top with the stir-fried veggies and then the crumbed cauliflower. Drizzle over the bang bang sauce and finish by scattering over the green part of the spring onion. Enjoy!
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