HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBang Bang Cauliflower
Bang Bang Cauliflower

Bang Bang Cauliflower

with Veggie Stir-Fry & Garlic Rice

Read more

If you're a fan of the traditional Chinese street food, Bang Bang Chicken, but you've been looking for a veggie version, you're in luck! We’ve given it a remix using crumbed and baked cauliflower instead of chicken, plus an easy take on the signature sauce to create a dish that has all the flavour and "Bang!" of the original.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 portion


1 packet



1 packet

sweet chilli sauce

1 packet

panko breadcrumbs


2 clove


1 packet

jasmine rice

1 bag

baby spinach leaves



2 bunch

spring onions



Not included in your delivery

olive oil

¼ tsp

salt (for the crumb)

20 g



1.25 cup


¼ tsp

salt (for the rice)

1 tsp

rice wine vinegar

2 tsp

soy sauce

(ContainsGluten, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3661 kJ
Fat40.6 g
of which saturates8.5 g
Carbohydrate111.8 g
of which sugars31.5 g
Dietary Fibre0 g
Protein12 g
Cholesterol0 mg
Sodium1675 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. In a large bowl, combine 1/2 the mayonnaise and 1/2 the sweet chilli sauce. On a plate, combine the panko breadcrumbs, the salt (for the crumb) and a good drizzle of olive oil. Toss the cauliflower in the sweet chilli mayonnaise until well coated. Take a handful of cauliflower and coat with the panko breadcrumbs. Transfer to an oven tray lined with baking paper. Repeat with the remaining cauliflower. Spread out in a single layer, then bake until tender, 25-30 minutes. TIP: Make sure the cauliflower is well spaced out on the tray to help it cook evenly! TIP: If the cauliflower doesn't fit in a single layer, divide between two trays!


While the cauliflower is baking, finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water and salt (for the rice), stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, roughly chop the baby spinach leaves. Thinly slice the carrot (unpeeled) into half-moons. Thinly slice the spring onion, keeping the white and green parts separate. Thinly slice the cucumber.


In a small bowl, combine the rice wine vinegar, a good pinch of chilli flakes (if using), the remaining sweet chilli sauce and the remaining mayonnaise. TIP: Use as much or as little chilli flakes as you like!


When the rice has 5 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the carrot and cook, tossing, until tender, 4-6 minutes. Add the baby spinach, white parts of the spring onion and soy sauce and cook, tossing, until wilted, 1-2 minutes.


Divide the garlic rice between bowls and top with the crumbed cauliflower, stir-fried veggies and cucumber. Drizzle with the bang bang sauce and sprinkle with the green parts of the spring onion.