Bang Bang Cauliflower with Chili Mayo
over garlic rice with crunchy vegetables- Gluten
- Tarwe
- Soja
- Sesamzaad
- Mosterd
- Ei
- Walnoten
- Hazelnoten
- Noten
- Macadamianoten
- Cashewnoten
- Paranoten
- Pecannoten
- Amandelnoten
- Pinda's
- Pistachenoten
- May contain traces of allergens
This recipe is inspired by Bang Bang Chicken, a popular Chinese street food dish; "bàng" means "stick" in Mandarin, referring to the utensil which is traditionaly used to tenderise the meat.
Ingredients
1 sachet(s)
Sweet chili sauce
25 g
Panko breadcrumbs
(Contains: Gluten, 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: Soja, Gluten, Tarwe)
1 sachet(s)
Sesame seeds
(Contains: Sesamzaad May be present: Walnoten, Hazelnoten, Noten, Macadamianoten, Cashewnoten, Paranoten, Pecannoten, Amandelnoten, Pinda's, Pistachenoten)
25 g
Sriracha mayo
(Contains: Mosterd, Soja, Ei)
Not included in your delivery
1.25 tablespoon
Olive oil
250 milliliters
Water for the rice
1 teaspoon
White wine vinegar
to taste
Salt
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- 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.
- Transfer the cauliflower florets to the large bowl and coat with the chili mayonnaise.
- Transfer to the panko and toss well to coat.
- Transfer the cauliflower to a parchment-lined baking sheet and roast in the oven for 20 - 25 minutes (see Tip).
Tip: use two baking sheets if necessary.
- Crush or mince the garlic.
- Heat a drizzle of olive oil in a pot or saucepan over a low heat. Fry the garlic for 1 - 2 minutes, then add the rice and the water (see pantry for amount).
- Boil the rice for 10 - 12 minutes, covered, then take the pan off the heat and allow to rest for 5 minutes.
- Drain if necessary and set aside.
- Roughly chop the spinach and remove any thick stems.
- Cut the carrot into thin crescents and chop the onion.
- Thinly slice the cucumber.
Did you know... spinach is full of nutrients but it is particularly rich in iron, which is essential for transporting oxygen throughout the body. This helps us feel energised.
- Heat a drizzle of olive oil in a frying pan and fry the carrot for 4 - 6 minutes.
- Stir in the spinach, onion and soy sauce and fry for 2 more minutes.
- Meanwhile, make the 'bang bang' sauce by combining the reserved chili mayonnaise with the white wine vinegar.
- Serve the garlic rice on deep plates.
- Top with the fried vegetables and panko cauliflower.
- Serve with the 'bang bang' sauce and the cucumber. Garnish with the sesame seeds.
