Bang Bang Cauliflower
with fragrant rice and sweet chilli sauce
4.5
(242)
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:
Dairy Free
•Family Friendly
•Veggie
Allergens:
Cereals containing gluten
•Wheat
•Soya
•Sulphites
•Egg
•Mustard
The quantities provided above are averages only.
Total35 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
300 grams
Cauliflower
1 unit(s)
Carrot
1 unit(s)
Scallion
½ unit(s)
Cucumber
2 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Soy Sauce
(Contains: Cereals containing gluten, Wheat, Soya)
½ sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
2 sachet(s)
Aioli
(Contains: Egg, Mustard)
150 grams
Jasmine Rice
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3066 kJ
Energy (kcal)733 kcal
Fat34.1 g
of which saturates3 g
Carbohydrate97.8 g
of which sugars19.9 g
Dietary Fiber1.1 g
Protein16.8 g
Salt2.9 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
•Pot
•Lid
Cooking steps
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 and 1 tbsp oil (double both for 4p).
- Add the breadcrumb mix to the florets and toss to coat evenly.
2
- Pop the coated cauliflower onto a lined baking tray and arrange in a single layer—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
- Add 300ml cold salted water (double for 4p) 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.
- Leave to cook for 12 mins, then remove the pot from the heat (still covered) and leave to the side 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 pieces about 1cm thick.
- Trim half the cucumber (double for 4p). Halve lengthways then 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.
- When the pan is hot, add the carrot and fry until tender, 4-5 mins.
- Add soy sauce and white pieces of scallion and cook for 1-2 mins.
- Remove pan from heat and cover to keep the carrot warm. Season with salt and pepper.
- To make the bang bang sauce combine half the vinegar (double for 4p), the sweet chilli sauce and remaining aioli in a bowl.
6
- Divide the rice between bowls.
- Top with crispy cauliflower, fried carrot and sliced cucumber.
- Drizzle with bang bang sauce and finish with a sprinkling of green scallion.
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