Nicky's Kitchen SanctuaryBang Bang Cauliflower
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Ingredients
Serves 4- 1 medium cauliflower (approx. 600g (1.3lbs) once the leaves are cut off)
- 1/4 tsp white pepper
- ½ tsp celery salt
- 2 tbsp olive oil
- 3/4 tsp garlic salt
- 4 spring onions (scallions, sliced)
- 1 egg
- 1 tsp honey
- 120 ml (½ cup) buttermilk
- 120 ml (½ cup) mayonnaise
- 1 red chilli (thinly slices)
- 1 tbsp sriracha chilli sauce
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 150 g (3 cups) panko breadcrumbs
- 2 tbsp sweet chilli sauce
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Steps
- Step 1
Preheat the oven to 200C/400F (fan).
- Step 2
Start by making the bang bang sauce. Place the mayonnaise, sweet chilli sauce, sriracha, and honey in a small bowl and mix together, then put to one side while you make the crispy cauliflower.
- Step 3
Place the 120ml (1/2 cup) buttermilk, 1 egg, 1/4 tsp garlic salt, 1/4 tsp white pepper and 1/2 tsp salt in a bowl and lightly whisk to combine.
- Step 4
Place the panko, paprika, remaining 1/2 tsp of salt, pepper, garlic salt, celery salt, white pepper, and olive oil in a second bowl and mix together until the olive oil is combined with the breadcrumbs evenly.
- Step 5
Dip the cauliflower pieces in the buttermilk mixture to coat, then dredge in the panko mixture.
- Step 6
Place the coated cauliflower on a baking tray.
- Step 7
Place the baking tray in the oven and cook for 20-25 minutes, until the cauliflower is tender and the coating is golden.
- Step 8
Transfer the cooked crispy cauliflower to a serving bowl and drizzle over half the sauce.
- Step 9
Sprinkle over the spring onions and sliced chilli, then serve with the remaining bang bang sauce for dipping.
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Preheat the oven to 200C/400F (fan).
Source: Nicky's Kitchen Sanctuary
