Bang Bang Cauliflower

Crispy baked panko-coated caulifower pieces smothered in a spicy, creamy bang bang sauce. A great vegetarian starter or party food!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200C/400F.

Step 2

Start by making the bang bang sauce. Place the 120ml (½ cups) mayonnaise, 2 tbsp sweet chilli sauce, 1 tbsp sriracha and 1 tsp honey in a small bowl and mix together, then put to one side while you make the crispy cauliflower.

Step 3

Place the 120ml (½ cup) buttermilk, 1 egg, ¼ tsp garlic salt, ¼ tsp white pepper and ½ tsp salt in a bowl and lightly whisk to combine.

Step 4

Place the 150g (3 cups) panko, 1 tsp paprika, remaining ½ tsp of salt, ½ tsp pepper, ½ tsp garlic salt, ½ tsp celery salt, ¼ tsp white pepper and 2 tbsp of olive oil in a second bowl and mix together until the olive oil is combined with the breadcrumbs evenly.

Step 5

Dip the cauliflower pieces in the buttermilk mixture to coat, then dredge in the panko mixture.

Step 6

Place the coated cauliflower on a baking tray.

Step 7

Place the baking tray in the oven and cook for 20-25 minutes, until the cauliflower is tender and the coating is golden.

Step 8

Transfer the cooked crispy cauliflower to a serving bowl and drizzle over half the sauce.

Step 9

Sprinkle over the spring onions and sliced chilli, then serve with the remaining bang bang sauce for dipping.

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