When this recipe says bang bang, it MEANS bang.....BANG. A spicy little number hailing from the streets and stalls if China. It has been brought into Western culture and even trademarked by some American food chains!
It's creamy, sweet and SPICY! Eat it alone or pile on top of noodles or rice for a bulkier meal. You can used this sauce to coat chicken, prawns, noodles, vegetables or whatever you fancy!
Bang Bang Cauliflower
Prep time: 10 mins
Cook time: 35 mins
Preheat oven to 200℃
1 Cauliflower, cut into bite size florets
½ tsp Paprika
2 tbsp Chinese Five Spice
300g Panko Breadcrumbs
1 tbsp Maple Syrup
2 tbsp Sweet Chilli Sauce
125ml Siracha Mayo (5 large tbsp)
1 Spring Onion, sliced
1 Red Chili, sliced
3 tbsp Sesame Seeds
Toss the coated cauliflower in sesame seeds, chilli and spring onion to finish. Serve with rice for a bulkier meal.
Soak the cauliflower in the milk overnight (or for at least 1 hour)
Mix the breadcrumbs, paprika, garlic powder, five spice and plenty salt and pepper in a bowl
Drain the cauliflower from the milk and roll around in the breadcrumb mix, giving each a good squeeze to ensure the breadcrumbs stick to the florets fully
Place the breaded florets on a baking tray, ensuring they aren’t touching and bake in the over for 25-30 minutes until golden
Make the sauce by mixing the mayo, sweet chilli and maple together until smooth
When the cauliflower is done, toss it through the sauce
Finally, scatter over the spring onions, chilli and sesame seeds
and remember, anyone can cook!