Bang Bang Cauliflower
with Veggie Stir-Fry & Garlic Rice
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.
The quantities provided above are averages only.
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; May be present: Soy. )
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 bag
baby spinach leaves
1
carrot
2 bunch
spring onions
1
cucumber
Not included in your delivery
olive oil
¼ tsp
salt (for the crumb)
20 g
butter
(Contains Milk;)
1.25 cup
water
¼ tsp
salt (for the rice)
1 tsp
rice wine vinegar
2 tsp
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
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.