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.
sweet chilli sauce
baby spinach leaves
salt (for the crumb)
salt (for the rice)
rice wine vinegar
soy sauce(ContainsGluten, Soy)
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.