Bang bang cauliflower
Seriously, who knew cauliflower could be such a chameleon. I mean, once it’s prepped and tossed up in the sweet and spicy chilli sauce it’s hard to believe that it’s even cauliflower hidden under there!
WHY I LOVE CAULIFLOWER:
I love cauliflower in vegetarian cooking for its versatility. You can turn it into soup, rice and now even deliciously batter-coated bites! Cauliflower has a great dense and meaty texture, so it’s really satiating as far as veggies go. It also contains tons of vitamins, fibre and antioxidants. So basically you should be making this recipe on the reg. (I know I’ve been…)
This bang bang cauliflower can be served up as a main dish over rice, or served up for as an Asian style appetizer. You could even serve these as a veggie option at a holiday party. Just leave some toothpicks by the bowl and let your guests pick away!
Cauliflower is such a great ingredient at this time of year. It’s one of my favourite vegetables as there are so many amazing things you can do with it – grate it down and stir through spices and coconut milk to serve with a spicy curry, roast it in olive oil and cumin for a beautiful side or even cut it into cauliflower steaks and bake it in the oven for a really delicious main dish.
This bang bang cauliflower is my new favourite snack. The outer crust is deliciously crunchy, while the inside is soft and crumbly. It’s perfect served with the sweet and spicy sauce drizzled over the top. We made it in the office recently and they all vanished within seconds!
So I think my favourite part about this bang bang cauliflower is the batter coating. This really “disguises” the cauliflower and turns it into something special! The batter is SUPER easy to make too. 1 part flour to 1 part milk. (I use gluten-free flour and almond milk.) There’s no eggs needed for the batter so this recipe is also vegan-friendly!
Once the batter is mixed up, use a pair of tongs or a fork and dip each piece of the cauliflower into the batter. Let any excess batter drip off and place all the cauliflower on a baking pan. You could also fry the battered cauliflower if you want to, (which omg is so good) but for this recipe, to keep it a bit on the healthier side we’re going to bake it!
You want to make sure you oven is nice and hot before baking the cauliflower bites. 450 degrees F works perfectly, and I like to place my baking pan on the top rack of the oven. Depending on your oven, you may need to adjust the baking time slightly. For me, baking them for 15 minutes on one side, then flipping them and baking them for 10 minutes on the other side works perfectly.
INGREDIENTS
DIRECTIONS
WHY I LOVE CAULIFLOWER:
I love cauliflower in vegetarian cooking for its versatility. You can turn it into soup, rice and now even deliciously batter-coated bites! Cauliflower has a great dense and meaty texture, so it’s really satiating as far as veggies go. It also contains tons of vitamins, fibre and antioxidants. So basically you should be making this recipe on the reg. (I know I’ve been…)
This bang bang cauliflower can be served up as a main dish over rice, or served up for as an Asian style appetizer. You could even serve these as a veggie option at a holiday party. Just leave some toothpicks by the bowl and let your guests pick away!
Cauliflower is such a great ingredient at this time of year. It’s one of my favourite vegetables as there are so many amazing things you can do with it – grate it down and stir through spices and coconut milk to serve with a spicy curry, roast it in olive oil and cumin for a beautiful side or even cut it into cauliflower steaks and bake it in the oven for a really delicious main dish.
This bang bang cauliflower is my new favourite snack. The outer crust is deliciously crunchy, while the inside is soft and crumbly. It’s perfect served with the sweet and spicy sauce drizzled over the top. We made it in the office recently and they all vanished within seconds!
So I think my favourite part about this bang bang cauliflower is the batter coating. This really “disguises” the cauliflower and turns it into something special! The batter is SUPER easy to make too. 1 part flour to 1 part milk. (I use gluten-free flour and almond milk.) There’s no eggs needed for the batter so this recipe is also vegan-friendly!
Once the batter is mixed up, use a pair of tongs or a fork and dip each piece of the cauliflower into the batter. Let any excess batter drip off and place all the cauliflower on a baking pan. You could also fry the battered cauliflower if you want to, (which omg is so good) but for this recipe, to keep it a bit on the healthier side we’re going to bake it!
You want to make sure you oven is nice and hot before baking the cauliflower bites. 450 degrees F works perfectly, and I like to place my baking pan on the top rack of the oven. Depending on your oven, you may need to adjust the baking time slightly. For me, baking them for 15 minutes on one side, then flipping them and baking them for 10 minutes on the other side works perfectly.
INGREDIENTS
- 3 tbsp. extra-virgin olive oil
- 2 tbsp. sweet chili sauce
- 1 tbsp. sriracha
- Juice of 1 lime
- 3 cloves garlic, minced
- 1 medium cauliflower, cut into florets
- kosher salt
- Freshly ground black pepper
- 1 tsp. Chopped cilantro, for garnish
DIRECTIONS
- Preheat oven to 425º. In a small bowl, whisk together olive oil, sweet chili sauce, Sriracha, lime juice, and garlic.
- On a large baking sheet, toss cauliflower in sauce until fully coated. Season generously with salt and pepper. Spread into an even layer and roast until slightly charred and tender, 30 to 35 minutes. Garnish with cilantro and serve.
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