Bang Bang Cauliflower with Chili Mayo
over garlic rice with crunchy vegetables
Bang bang! This recipe is normally made using chicken. The name comes from the utensil that is used to tenderise the chicken meat.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 sachet(s)
Sweet chili sauce
25 g
Panko breadcrumbs
(Contains Wheat)
100 g
Cauliflower florets
½ piece
Garlic
75 g
Jasmine rice
75 g
Spinach
½ piece
Carrot
¼ piece
Onion
½ piece
[Persian] cucumber
10 milliliters
Soy sauce
(Contains Soy, Wheat)
1 sachet(s)
Sesame seeds
(Contains Sesame May be present Tree nuts, Peanuts)
25 g
Mayonnaise
(Contains Mustard, Egg)
Not included in your delivery
1.25 tablespoon
Olive oil
250 milliliters
Water
1 teaspoon
White wine vinegar
to taste
Salt
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. In a large bowl, combine the mayonnaise with the sweet chili sauce. Transfer half of this to a small bowl and set aside. In a second large bowl, combine the panko with a pinch of salt and a light drizzle of olive oil.
Transfer the cauliflower florets to the large bowl and coat with the chili mayonnaise, then transfer to the panko and toss well to coat. Transfer the cauliflower to a parchment-lined baking sheet and roast in the oven for 20 - 25 minutes (see Tip).
Tip: for the best results, don't crowd the cauliflower; use two baking sheets if necessary.
Crush or mince the garlic. Heat a drizzle of olive oil in a pot or saucepan over a low heat. Fry the garlic for 1 - 2 minutes, then add the rice and the water (see pantry for amount). Boil the rice for 10 - 12 minutes, covered, then take the pan off the heat and allow to rest for 5 minutes. Drain if necessary and set aside.
Roughly chop the spinach and remove any thick stems. Cut the carrot into thin crescents and chop the onion. Thinly slice the cucumber.
Did you know... spinach is full of nutrients but it is particularly rich in iron, which is essential for transporting oxygen throughout the body. This helps us feel energised.
Heat a drizzle of olive oil in a frying pan and fry the carrot for 4 - 6 minutes, then stir in the spinach, onion and soy sauce and fry for 2 more minutes. Meanwhile, make the 'bang bang' sauce by combining the reserved chili mayonnaise with the white wine vinegar.
Serve the garlic rice on deep plates. Top with the fried vegetables and panko cauliflower. Serve with the 'bang bang' sauce and the cucumber. Garnish with the sesame seeds.