Bang Bang Cauliflower with Chili Mayo
over rice with crunchy vegetables
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The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet(s)
Sweet chili sauce
25 g
Panko breadcrumbs
(Contains: Tarwe)
100 g
Cauliflower florets
½ piece
Garlic
75 g
Jasmine rice
75 g
Spinach
½ piece
Carrot
¼ piece
Red onion
½ piece
Persian cucumber
10 milliliters
Soy sauce
(Contains: Tarwe, Soja)
1 sachet(s)
Sesame seeds
(Contains: Sesamzaad May be present: Noten, Pinda's)
25 g
Mayonnaise
(Contains: Mosterd, Ei)
Not included in your delivery
250 milliliters
Low sodium vegetable stock
¾ tablespoon
Olive oil
1 teaspoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock in a pot or saucepan and boil the rice for 12 - 15 minutes, covered, then drain and set aside.
- In a large bowl, combine the mayonnaise with the sweet chili sauce.
- Transfer half of this to a small bowl and set aside.
- In a second large bowl, combine the panko with a pinch of salt and a light drizzle of olive oil.
If you don't have an air fryer, go to step 3!
- Coat the cauliflower florets first with the chili mayonnaise and then with the panko mixture.
- Transfer one by one to the air fryer basket.
- Air-fry for 20 minutes at 180°C, shaking and tossing every 5 minutes (see Tip).
Tip: cooking time may vary according to your air fryer model.
You can now skip ahead to step 4!
- Preheat the oven to 200°C.
- Coat the cauliflower florets first with the chili mayonnaise and then with the panko mixture.
- Transfer the cauliflower to a parchment-lined baking sheet and roast in the oven for 20 - 25 minutes (see Tip).
Tip: for the best results, don't crowd the cauliflower; use two baking sheets if necessary.
- Cut the carrot into thin crescents.
- Chop the onion and crush or mince the garlic.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the carrot for 4 - 6 minutes.
- Add the spinach, garlic, onion and soy sauce, then fry for 2 more minutes. Season to taste with salt and pepper.
- Thinly slice the cucumber.
- Make the 'bang bang' sauce by combining the reserved chili mayonnaise with the white wine vinegar.
Did you know… cucumbers are low in calories and mostly made up of water, but they still contain vitamins and minerals, so they're a great way to stay hydrated and get your essential nutrients at the same time.
- Serve the rice on deep plates.
- Top with the fried vegetables, the cucumber and the cauliflower.
- Serve with the 'bang bang' sauce and garnish with the sesame seeds.
