Bang Bang Cauliflower
with fragrant rice and sweet chilli sauce
This crispy baked bang bang cauliflower really lives up to its name. Served with fluffy fragrant rice, charred carrot and rich sweet chilli aioli, this truly is a knock-out dish.
Tags:
Family Friendly
•Veggie
•Climate Conscious
Allergens:
Wheat
•Soya
•Sulphites
•Egg
•Mustard
Total Time35 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
1 pack(s)
Breadcrumbs
(Contains Wheat)
300 grams
Cauliflower
1 unit(s)
Carrot
2 unit(s)
Scallion
1 unit(s)
Cucumber
1 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
½ sachet(s)
Red Wine Vinegar
(Contains Sulphites)
2 sachet(s)
Aioli
(Contains Egg, Mustard)
150 grams
Jasmine Rice
Not included in your delivery
¼ tsp
Salt
1 tbsp
Oil
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3626 kJ
Energy (kcal)867 kcal
Fat40.7 g
of which saturates4.2 g
Carbohydrate111.1 g
of which sugars23.1 g
Dietary Fiber0.4 g
Protein16.3 g
Cholesterol0 mg
Salt3.98 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
•Pan with Lid
•Pot with Lid
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Chop the cauliflower into florets. Halve any large florets.
- Pop the florets into a mixing bowl. Add half the aioli and toss to coat.
- In a separate bowl, mix the breadcrumbs with ¼ tsp salt (per 2P) and 1 tbsp oil (per 2P).
- Add the breadcrumb mix to the florets and toss to coat evenly.
2
- Pop the coated cauliflower onto a lined baking tray.
- Arrange in a single layer—make sure it's well spaced out.
- When the oven is hot, roast on the top shelf until golden and crispy, 20-25 mins.
TIP: If the florets don't fit in a single spaced out layer spread them across two baking trays.
3
- Meanwhile, add 300ml cold salted water (per 2P) to a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 12 mins, then remove the pot from the heat.
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
4
- Meanwhile, trim the carrot then halve lengthways (no need to peel). Slice widthways into 1cm thick pieces.
- Trim the cucumber and halve lengthways. Thinly slice widthways.
- Trim and thinly slice the scallion. Separate the green portions from the white.
5
- Place a large pan over high heat with a drizzle of oil.
- Once hot, fry the carrot until tender, 4-5 mins.
- Add soy sauce and the whites of the scallion and cook for 1-2 mins.
- Remove the pan from the heat and cover to keep the veg warm. Season with salt and pepper.
- To make the bang bang sauce, combine half a sachet of vinegar (per 2P), the sweet chilli sauce and the remaining aioli in a bowl.
6
- Fluff up the rice with a fork and divide between bowls.
- Top with crispy cauliflower, fried veg and sliced cucumber.
- Finish with a drizzle of bang bang sauce and a sprinkling of green scallion.
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