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 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 2people
Calories 302kcal
Cost $10
Ingredients
1small head of cauliflower
3garlic cloves
2tbspolive oilextra virgin
1long red chilli
1/4cupraw cashews
1tbspmaple syrup
2tbspsoy sauce
2tbspwater
2tbsprice wine vinegar
To serve
spring onionsliced
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.