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Bang Bang Cauliflower Nuggets

with Sesame Wedges and Garlicky Green Beans
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
611 kcal
Protein
: 
13.2g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Sesame
  • Egg
  • Mustard
  • Wheat
  • Cereals containing gluten
  • Hazelnuts
  • Pecan Nuts
  • Brazil nuts
  • Nuts
  • Almonds
  • Macadamia Nuts
  • Peanut
  • Pistachio nuts
  • Cashew nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

5 grams

Black Sesame Seeds

(Contains: Sesame May contain traces of: Hazelnuts, Pecan Nuts, Brazil nuts, Nuts, Almonds, Macadamia Nuts, Peanut, Pistachio nuts, Cashew nuts)

300 grams

Cauliflower Florets

96 grams

Mayonnaise

(Contains: Egg, Mustard)

50 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

1 sachet(s)

Chinese Five Spice

32 grams

Sweet Chilli Sauce

15 grams

Sriracha Sauce

1 unit(s)

Garlic Clove

1 unit(s)

Spring Onion

150 grams

Green Beans

Not included in your delivery

1 tbsp

Honey

1 tbsp

Olive Oil for the Crumb

Energy (kJ)2555 kJ
Energy (kcal)611 kcal
Fat19.2 g
of which saturates2 g
Carbohydrate93.6 g
of which sugars24.5 g
Dietary Fibre12 g
Protein13.2 g
Salt1.8 g
Potassium1374.8 mg
Calcium41.3 mg
Iron1.4 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the black sesame seeds, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

2

Meanwhile, add two thirds of the mayonnaise to a mixing bowl (we will use the rest for the sauce). Season with salt and pepper and mix together. Stir in the florets, making sure they are well coated in the mayo. In another bowl, mix the panko breadcrumbs with the Chinese five spice. Season the crumbs with salt and stir in the oil for the breadcrumbs (see ingredients for amount). Tip the florets into the bowl of crumbs, and toss to coat evenly.

3

Carefully transfer the florets to a lined baking tray. Move the wedges baking tray down to the middle shelf of the oven and roast on the top shelf of your oven until golden and crispy, 20-25 mins. Discard any crumbs that are left in the bowl.

4

Meanwhile, put the sweet chilli sauce, sriracha, remaining mayo and the honey (see ingredients for amount) into a bowl. Stir to combine. This is your creamy, sweet and spicy bang bang sauce! Pop it aside for now. Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion. Trim the green beans.

5

Heat a drizzle of oil in a frying pan on medium-high heat. Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the garlic, turn the heat down to medium and cook for 30 secs. Then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Remove the pan from the heat.

6

When everything is ready, transfer the cauli nuggets to your serving plates. Drizzle over two thirds of the bang bang sauce and sprinkle over the spring onion. Serve the sesame wedges and garlicky green beans alongside. Pop the remaining bang bang sauce on the side for dipping. Enjoy!


Olivia - please cook for 4P and see if there is too much in the oven or it is ok. Also if cauli coats ok in crumbs and bake nicely so they are crisp. Please let me know how it goes, and final cook time also. thanks!

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