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Dinner bowl with rice and cauliflower on a marble bench
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Bang Bang Cauliflower

Sweet, spicy and loaded with veggies, this Bang Bang Cauliflower is a delicious, punchy vegan-friendly dinner!
Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 people
Calories 302kcal
Cost $10

Ingredients

  • 1 small head of cauliflower
  • 3 garlic cloves
  • 2 tbsp olive oil extra virgin
  • 1 long red chilli
  • 1/4 cup raw cashews
  • 1 tbsp maple syrup
  • 2 tbsp soy sauce
  • 2 tbsp water
  • 2 tbsp rice wine vinegar

To serve

  • spring onion sliced
  • sesame seeds
  • cooked white rice

Instructions

  • Preheat oven to 200C, cut cauliflower into small bite-size florets, coat in oil, season with salt and pepper, place on a baking tray, cook in the oven for 18-20 mins until golden. *Tip - if you'd like to use the whole cauliflower, place the leafy stems into the oven at the last 8 minutes.
  • Finely chop garlic, and fresh red chilli (de-seed to preference). Heat oil in a pan on a medium heat, sauté garlic and chilli for 2-3 minutes, add soy sauce, rice wine vinegar, maple syrup, water and combine, leave sauce on a low heat for 2-4 minutes until it thickens slightly, then turn off and set aside.
  • Once cauliflower is cooked mix into the sauce, along with cashew nuts, cover completely.
  • Serve the cauliflower over a bed of rice, sprinkle with sesame seeds and garnish with spring onion.

Notes

This recipe is by Eat Earthly meal kits - if you live in Melbourne, Australia be sure to check them out at eatearthly.com.au.

Nutrition

Calories: 302kcal | Carbohydrates: 23g | Protein: 8g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 1052mg | Potassium: 654mg | Fiber: 4g | Sugar: 11g | Vitamin A: 215IU | Vitamin C: 98mg | Calcium: 62mg | Iron: 2mg