Bang Bang Cauliflower
Bang Bang Cauliflower
Brighten up your dinner plate with this delicious crispy cauliflower and dipping sauce.
Crispy Cauliflower
Ingredients:
1 whole head cauliflower cut into chunks
1 1/2 cup natural yoghurt (3-5% fat) or ¾ cup of lower fat natural yoghurt (1-2%) and ¾ cup of sour cream
1 cup of cornmeal flour or 1/3 cup cornflour and 2/3 cup plain/high grade flour or GF flour
½ - 2 teaspoons chili powder (depending on spice level you like, I use 1tsp which is middle of the road)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon salt
1 teaspoon black pepper
1/3 cup breadcrumbs e.g. panko
Bang Bang Sauce
Ingredients:
1/2 cup mayonnaise or ¼ cup mayo and ¼ cup of natural yoghurt
2 tbsp sweet chilli sauce
1 tablespoon sushi vinegar
Sriracha to taste
Adapt it: You can use fresh garlic if you prefer in the cauliflower
To serve:
Handful of fresh parsley finely chopped
How to make:
Preheat oven to 190degrees C and prepare a lined baking tray.
Next add the yoghurt and/or sour cream, cornmeal flour (or cornflour and regular flour), chilli powder, garlic powder, onion powder, paprika, salt, and black pepper to a large bowl. Mix until you have a thick batter.
Add the cauliflower chunks to the bowl and stir through the batter until they are evenly coated.
Sprinkle the breadcrumbs over the cauliflower and mix through.
Place the cauliflower onto the lined tray and make sure the chunks aren’t touching. Use two trays if needed.
Bake in the oven for 15 minutes, then turn over the chunks and bake for another 15-20 minutes until the cauliflower is tender and the outside is crispy. Flip over each floret and then bake for an additional 15 minutes.
While the cauliflower is baking, make the bang bang sauce by mixing the ingredients together. Cover and set aside
Remove from the oven, sprinkle with parsley and serve with the bang bang sauce
This is a great dish served alongside meat, fish, seafood, panfried tofu, poached eggs and some green veggies or salad.
