Bang bang cauliflower
Crisp baked cauliflower with a creamy, spicy sriracha mayonnaise sauce. Serve as a starter or side dish. For a vegan version, choose vegan sriracha mayonnaise.
Ingredients
- Paprika¼ tsp
- garlic powder¼ tsp
- Oat milk100 ml
- Sweet chilli sauce1 tbsp
Instructions
6 steps- 1
Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.
- 2
In a shallow bowl, mix the breadcrumbs, salt, pepper, paprika and garlic powder.
- 3
Dip the cauliflower florets in the milk, then roll them in the breadcrumb mix. Place them on the baking tray, making sure they aren’t touching.
- 4
Bake for 20-25 minutes, until starting to turn crisp and golden brown. Using a fish slice, turn them over and cook for a further 5-8 minutes, or until golden brown all over. Leave to cool.
220°C
- 5
For the sauce, combine the sriracha mayonnaise, sweet chilli sauce and maple syrup. Add salt to taste.
- 6
To serve, drizzle the bang bang sauce over the cauliflower and scatter over the red chilli and spring onions.
Nutrition
1 serving ≈ 360 g
Nutrition values are estimates. - means data is unavailable.
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