Crispy Bang Bang Cauliflower

• total time: 30 minutes

Ingredients

as you know, I absolutely love cooking with cauliflower. this lovely vegetable never fails to surprise me with all the wonderful ways you can prepare it 🤯

so today, we’re doing it, bang bang style. served alongside a spicy spring onion mayo, which brings it all together 🔥

as always, my full recipe can be found below - thanks to @jessicainthekitchen for recipe inspo here - and as always, let me know if you give it a go 👇

INGREDIENTS (serves 4-6)

CAULI

1 head cauliflower, chopped into florets

100g flour

50g cornflour

2 tbsp garlic powder

1 tbsp gochujang paste

170ml oat milk + 2 tsp lemon juice / apple cider vinegar (‘buttermilk’ mix)

100g panko breadcrumbs

Salt + pepper

SAUCE

4 tbsp mayo

1 tbsp gochujang paste

1 tbsp agave / sweetener of choice

1 garlic clove, minced

1 tbsp water (to loosen)

DIP

4 tbsp mayo

1 tsp gochujang

1 garlic clove, minced

2 spring onions, finely chopped

1 lime, juiced

Directions

Preheat oven to 220 degrees celsius. Break down cauli into bitesize florets.

For the batter, in a bowl mix the flour, cornflour, 1 tbsp garlic powder, gochujang, buttermilk mix, salt + pepper.

Whisk well to combine - the batter should be loose pancake like consistency. If the batter is too thick, thin out with a splash more milk or water.

In a separate bowl, add the panko breadcrumbs, seasoning with salt, pepper + 1 tbsp garlic powder.

Toss the cauliflower in the batter mixture, coating fully, then add to the panko to coat completely. Place evenly spread out on a lined baking tray, Bake for 25-30 mins, or until cooked through.

Meanwhile, in a mixing bowl, combine the sauce ingredients. Do the same for the dip ingredients, seasoning both to taste.

Remove the cauli from oven, then toss through the sauce. Return to oven for another 2-3 mins for the sauce to soak in.

Remove from oven, top with sesame seeds, spring onion, red chilli, serve with the dip, eat immediately and enjoy!