Bang Bang Cauliflower
4 People
202 Cals
Bang Bang Cauliflower
4 People
202 Cals
About the recipe
Crispy • Spicy • Sweet • Fresh • Gluten Free • Dairy FreeThis Bang Bang Cauliflower is seriously delicious.Golden, crispy roasted cauliflower is tossed through a sticky, sweet and tangy Bang Bang sauce with fresh mint and Thai basil, crunchy roasted cashews and spring onion, then piled over creamy whipped avocado.The magic is in the contrast — hot crispy cauliflower, cool creamy avocado, fresh herbs, crunchy cashews and that glossy sauce bringing everything together.Unlike traditional Bang Bang recipes, there's no deep frying, heavy batter or mayonnaise here. The cauliflower is simply tossed with a little rice flour and extra virgin olive oil, then roasted until beautifully golden and caramelised around the edges.I've also kept the chilli out of the Bang Bang sauce itself. Instead, drizzle your favourite sweet chilli sauce, chilli sauce or chilli oil over the finished dish. This means everyone can make it as mild or as fiery as they like.Serve it as a vibrant vegetable dish, pile it over steamed jasmine rice, or add tofu, chicken, chickpeas or edamame for extra protein and turn it into a complete meal.The whipped avocado is optional — but I absolutely love it. It's cool, creamy and fresh and works beautifully with the sweet, salty and tangy cauliflower.This is one of those recipes that proves vegetables can be anything but boring.
Nutrition Per Serving
202
Calories
8g
Fat
2g
Saturates
16g
Sugars
918mg
Salt
7g
Protein
28g
Carbs
5g
Fibre
Ingredients
ROASTED CAULIFLOWER
- 1 large cauliflower cut into bite-sized florets
- 2 generous tablespoons rice flour
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- 3 –4 tablespoons extra virgin olive oil or avocado oil
BANG BANG SAUCE
- 4 tablespoons pure maple syrup
- 4 tablespoons gluten-free tamari soy sauce
- 4 tablespoons rice vinegar
- ½ teaspoon toasted sesame oil
TO FINISH
- 60 g roasted cashews roughly chopped
- 3 spring onions finely sliced
- Handful fresh Thai basil or coriander leaves
- Handful fresh mint leaves
- 1 tablespoon sesame or hemp seeds
- Crispy shallots optional
- Sweet chilli sauce chilli sauce or your favourite chilli oil, to drizzle
- Fresh lime cheeks to serve
WHIPPED AVOCADO — OPTIONAL
- 1 ripe avocado
- Juice of 1 lime
- ½ teaspoon sea salt
- 120 ml water
- 1 tablespoon avocado oil or extra virgin olive oil
Method
- Preheat your oven to 200°C fan-forced.
- Place the cauliflower into a large mixing bowl. Add the rice flour, onion powder, garlic powder and sea salt and toss well to coat.
- Drizzle over the olive or avocado oil and toss again until the cauliflower is lightly and evenly coated.
- Spread the cauliflower over a lined baking tray in a single layer.
- Roast for approximately 30 minutes, turning once during cooking, until beautifully golden, caramelised and crisp around the edges.
- Meanwhile, make the Bang Bang sauce by combining the maple syrup, tamari, rice vinegar and sesame oil. I don't add chilli to the sauce at this stage. Adding it at the end means everyone can adjust the heat to their own taste.
- Make the whipped avocado, if using, by blending the avocado, lime juice, sea salt, water and oil until smooth, light and creamy.
- Remove the roasted cauliflower from the oven and transfer it immediately to a large mixing bowl.
- Add the fresh herbs, half the roasted cashews, spring onions, sesame or hemp seeds and crispy shallots, if using.
- Pour over the Bang Bang sauce and toss gently until the hot cauliflower is beautifully coated.
- Spread the whipped avocado generously over the base of a serving plate.
- Pile the Bang Bang Cauliflower over the avocado.
- Finish with the remaining roasted cashews, extra spring onion and a drizzle of sweet chilli sauce, chilli sauce or chilli oil.
- Garnish with fresh lime cheeks and serve immediately.
NOTES + INSPIRATION
MAKE IT YOUR OWN
The beauty of this Bang Bang Cauliflower is that you can dial the heat up or down depending on what you love. I keep the chilli out of the main sauce and add sweet chilli sauce, chilli oil or fresh chilli at the end — perfect when you're feeding people who like different levels of heat. THE FRESH HERBS MATTER
Don't skip the herbs! Fresh mint combined with Thai basil or coriander completely transforms this dish, balancing the sweet, salty Bang Bang sauce and making everything taste fresh and vibrant. FOR THAT BEAUTIFUL CRUNCH
I love roasted cashews here, but toasted macadamia nuts or flaked toasted almonds are also delicious. Finish with sesame seeds and, if you love them, a scattering of crispy shallots. THE WHIPPED AVOCADO
This is completely optional, but absolutely delicious. The cool, creamy avocado is beautiful against the warm, crispy cauliflower and punchy Bang Bang sauce. You could also serve the cauliflower over hummus or whipped tofu for added protein. MAKE IT A COMPLETE MEAL
Serve with steamed jasmine or brown rice and add edamame, chickpeas or crispy tofu for a plant-based meal. For extra protein, it's also wonderful with grilled chicken, prawns or scallops. MAKE A BANG BANG BOWL
Layer jasmine rice into bowls with Bang Bang Cauliflower, avocado, cucumber, edamame and plenty of fresh herbs. Finish with lime and your favourite chilli sauce. FOR THE CRISPIEST CAULIFLOWER
Give your cauliflower plenty of room on the baking tray. If the florets are crowded together they'll steam rather than roast. Two trays are better than one overcrowded tray. SERVE IT STRAIGHT AWAY
For the best texture, toss the roasted cauliflower with the Bang Bang sauce just before serving. You'll get that wonderful combination of crisp edges and sticky, glossy sauce. A LITTLE EXTRA LIME
Serve plenty of fresh lime alongside. That final squeeze of acidity cuts beautifully through the sweetness of the maple and brings the whole dish to life.
The beauty of this Bang Bang Cauliflower is that you can dial the heat up or down depending on what you love. I keep the chilli out of the main sauce and add sweet chilli sauce, chilli oil or fresh chilli at the end — perfect when you're feeding people who like different levels of heat. THE FRESH HERBS MATTER
Don't skip the herbs! Fresh mint combined with Thai basil or coriander completely transforms this dish, balancing the sweet, salty Bang Bang sauce and making everything taste fresh and vibrant. FOR THAT BEAUTIFUL CRUNCH
I love roasted cashews here, but toasted macadamia nuts or flaked toasted almonds are also delicious. Finish with sesame seeds and, if you love them, a scattering of crispy shallots. THE WHIPPED AVOCADO
This is completely optional, but absolutely delicious. The cool, creamy avocado is beautiful against the warm, crispy cauliflower and punchy Bang Bang sauce. You could also serve the cauliflower over hummus or whipped tofu for added protein. MAKE IT A COMPLETE MEAL
Serve with steamed jasmine or brown rice and add edamame, chickpeas or crispy tofu for a plant-based meal. For extra protein, it's also wonderful with grilled chicken, prawns or scallops. MAKE A BANG BANG BOWL
Layer jasmine rice into bowls with Bang Bang Cauliflower, avocado, cucumber, edamame and plenty of fresh herbs. Finish with lime and your favourite chilli sauce. FOR THE CRISPIEST CAULIFLOWER
Give your cauliflower plenty of room on the baking tray. If the florets are crowded together they'll steam rather than roast. Two trays are better than one overcrowded tray. SERVE IT STRAIGHT AWAY
For the best texture, toss the roasted cauliflower with the Bang Bang sauce just before serving. You'll get that wonderful combination of crisp edges and sticky, glossy sauce. A LITTLE EXTRA LIME
Serve plenty of fresh lime alongside. That final squeeze of acidity cuts beautifully through the sweetness of the maple and brings the whole dish to life.
