Bang Bang Cauliflower by Good Food

Ingredients

• 1 small head Cauliflower, cut into small florets (approx. 350g prepped weight)
• 125g Plain flour
• 200ml Milk (dairy or non-dairy)
• 75g Panko breadcrumbs
• 1 tsp Paprika
• 1 tsp Garlic granules
• 80g Sweet chilli sauce
• 20g Sriracha
• 1 Lime, juiced
• 1 tsp Maple syrup or honey
• 1 tbsp Toasted sesame seeds
• 1 Red chilli, finely sliced, to serve
• 4 Spring onions, finely sliced, to serve
• Pinch Salt
• Large grind Black pepper

Instructions

1. Preheat your oven to 220°C (200°C fan/Gas Mark 7) and line a large baking tray with baking parchment to prevent sticking.
2. Prepare the batter: In a large bowl, combine the plain flour, paprika, garlic granules, a generous grind of black pepper, and a pinch of salt. Gradually whisk in the milk until you achieve a smooth batter that is thick enough to visibly coat the back of a spoon.
3. Bread the cauliflower: Place the panko breadcrumbs in a separate shallow bowl. Take each cauliflower floret, dip it thoroughly into the batter mix, allowing any excess to drip off, then immediately toss it in the breadcrumbs, pressing gently to ensure an even coating. Arrange the coated florets in a single layer on the prepared baking tray.
4. Bake the cauliflower: Transfer the baking tray to the preheated oven and bake for 25-30 minutes. Halfway through the cooking time (around 12-15 minutes), gently flip the cauliflower florets to ensure they brown evenly on all sides, resulting in a golden brown and crispy exterior.
5. Make the Bang Bang sauce: While the cauliflower bakes, combine all the sauce ingredients—sweet chilli sauce, sriracha, lime juice, maple syrup or honey, and a light seasoning of salt and pepper—in a medium bowl. Whisk everything together until thoroughly combined and smooth.
6. Coat the cauliflower: Once the cauliflower is baked to crispy perfection, remove it from the oven and immediately transfer it to a large mixing bowl. Pour the prepared Bang Bang sauce over the hot cauliflower and gently toss until all the florets are evenly coated and glistening with sauce.
7. Serve: Transfer the coated cauliflower to a serving dish. Sprinkle generously with toasted sesame seeds, and garnish with finely sliced red chilli and spring onions for added freshness and a pop of color. Serve immediately as a starter or side dish.