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Bang Bang Cauliflower VIEW OUR PLANS

with Veggie Stir-Fry & Garlic Rice

VEGETARIAN

If you're a fan of the traditional Chinese street food, Bang Bang Chicken, but you've been looking for a Preparation Time 35 minutes
veggie version, you're in luck! We’ve given it a remix using crumbed and baked cauliflower instead of
chicken, plus an easy take on the signature sauce to create a dish that has all the flavour and "Bang!" of the Cooking difficulty Easy
original.

Tags: Veggie

Allergens: Egg • Gluten • Milk • Soy

Always refer to the product label for the most accurate ingredient and allergen information.

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1 of 5 complete

Ingredients serving amount 2 4

1 portion 1 packet
cauliflower mayonnaise
(Contains Egg)

1 packet 1 packet
sweet chilli sauce panko breadcrumbs
(Contains Gluten)

2 clove 1 packet
Nutritional Values per serving

garlic jasmine rice

Energy (kJ) 3915 kJ
(May be present Tree Nuts, Gluten, Milk,
Peanuts, Sesame, Soy)
Fat 41.3 g

1 bunch 1 unit of which saturates 8.5 g

Asian greens carrot
Carbohydrate 119.3 g

of which sugars 37.9 g

1 bunch 1 pinch
spring onions chilli flakes Protein 16.2 g

Sodium 1741 mg
1 unit
The average adult daily energy intake is 8700
cucumber
kJ

Not included in your delivery

tbs ¼ tsp
olive oil salt (for the crumb)

20 g 1.25 cup
butter water
(Contains Milk)

¼ tsp 1 tsp
salt (for the rice) rice wine vinegar

2 tsp
soy sauce
(Contains Gluten, Soy)

Utensils
• Baking Paper • Baking Tray • Lid • Medium Non-Stick Pan • Medium Pan

Instructions PDF

Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. In a large bowl,
1 combine 1/2 the mayonnaise and 1/2 the sweet chilli sauce. On a plate, combine the panko
breadcrumbs, the salt (for the crumb) and a good drizzle of olive oil. Toss the cauliflower in the
sweet chilli mayonnaise until well coated. Take a handful of cauliflower and coat with the panko
breadcrumbs, then repeat with the remaining cauliflower. Transfer to an oven tray lined with
baking paper. Spread out in a single layer and then bake until tender, 25-30 minutes.

TIP: If the cauliflower doesn't fit in a single layer, spread across two trays!

While the cauliflower is baking, finely chop the garlic (or use a garlic press). In a medium
2 saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook
until fragrant, 1-2 minutes. Add the jasmine rice, water and salt (for the rice), stir, and bring to the
boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat
and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, roughly chop the Asian greens. Thinly slice the carrot (unpeeled) into
3 half-moons. Thinly slice the spring onion, keeping the white and green parts separate. Thinly slice
the cucumber.

In a small bowl, combine the rice wine vinegar, a good pinch of chilli flakes (if using), the
4 remaining sweet chilli sauce and the remaining mayonnaise.

TIP: Use as much or as little chilli flakes as you like!

When the rice has 5 minutes cook time remaining, heat a drizzle of olive oil in a medium frying
5 pan over a medium-high heat. Add the carrot and cook, tossing, until tender, 3-4 minutes. Add the
Asian greens, white parts of the spring onion and the soy sauce and cook, tossing, until wilted, 1-2
minutes.

Divide the garlic rice between bowls and top with the crumbed cauliflower, stir-fried veggies and
6 cucumber. Drizzle with the bang bang sauce and sprinkle with the green parts of the spring onion
to serve.

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