Bang Bang Cauliflower
with Stir-Fried Veggies & Garlic Rice
We've given the popular Chinese recipe a remix, using panko-crumbed and baked cauliflower instead of chicken. Top it off with a quick and creamy bang bang sauce for 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.
Ingredients
1 portion
cauliflower
1 packet
mayonnaise
(Contains Egg;)
1 packet
sweet chilli sauce
1 packet
panko breadcrumbs
(Contains Gluten, Wheat;)
2 clove
garlic
1 packet
jasmine rice
1
carrot
1
capsicum
1 bunch
spring onion
1
cucumber
1 pinch
chilli flakes
Not included in your delivery
1
olive oil
20 g
butter
1.25 cup
water
1 tsp
rice wine vinegar
½ tbs
soy sauce
(Contains Gluten, Soy;)
¼ tsp
salt
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°/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 and a good drizzle of olive oil. Toss the cauliflower in the sweet chilli mayonnaise until well coated, then take a handful of cauliflower and coat with the panko breadcrumbs. Transfer to a lined oven tray. Repeat with the remaining cauliflower. Spread out evenly, then bake until tender, 25-30 minutes.
TIP: If the cauliflower doesn't fit in a single layer, spread across two trays!
While the cauliflower is baking, finely chop the garlic. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the water and a generous pinch of salt to the pan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the capsicum. Thinly slice the carrot 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, chilli flakes (if using) and the remaining sweet chilli sauce and mayonnaise.
TIP: Use as much or as little chilli flakes as you like!
When the rice has 5 minutes remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Stir-fry the carrot and capsicum until tender, 4-6 minutes. Add the white parts of the spring onion and the soy sauce and cook, tossing, until wilted, 1 minute.
Divide the garlic rice between bowls. Top with the bang bang cauliflower, stir-fried veggies and cucumber. Serve drizzled with the bang bang sauce and sprinkled with the green parts of the spring onion.
