Bang bang cauliflower
If you want some banging chilli flavours, try these crisp coated cauliflower florets with a creamy spicy bang bang sauce for an irresistible starter, side dish or light meal. Each serving provides 795 kcal, 19.5g protein, 62g carbohydrate (of which 26g sugars), 49g fat (of which 4g saturates), 12g fibre and 3.1g salt.
Ingredients
- Oat milk100 ml
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.
- 5
To make the bang bang sauce, mix all the ingredients together and season with 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 ≈ 300 g
Nutrition values are estimates. - means data is unavailable.
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