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.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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;)
2 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. )
½ tin
baby corn spears
1
carrot
1 bunch
spring onion
1
cucumber
1 pinch
chilli flakes
Not included in your delivery
1
olive oil
¼ tsp
salt
20 g
butter
(Contains Milk;)
1.25 cup
water
1 tsp
rice wine vinegar
½ tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
Preheat oven to 220°/200°C fan-forced. Cut cauliflower into small florets. In a large bowl, combine 1/2 the mayonnaise and 1/2 the sweet chilli sauce. On a plate, combine panko breadcrumbs, the salt and a good drizzle of olive oil. Toss cauliflower in the sweet chilli mayonnaise until well coated. Take a handful of cauliflower and coat in panko breadcrumbs. Transfer to a lined oven tray. Repeat with remaining cauliflower. Spread out evenly, then bake until tender, 25-30 minutes.
TIP: If the cauliflower doesn't fit in a single layer, spread it across two oven trays.
While cauliflower is baking, finely chop garlic. In a medium saucepan, melt the butter and a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. Add jasmine rice. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat. Keep covered until rice is tender and all water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
While rice is cooking, drain the baby corn spears. Thinly slice carrot into half-moons. Thinly slice spring onion, keeping the white and green parts separate. Thinly slice cucumber.
In a small bowl, combine the rice wine vinegar, chilli flakes (if using) and remaining sweet chilli sauce and mayo.
TIP: Use as much or as little chilli flakes as you like!
When rice has 5 minutes remaining, heat a drizzle of olive oil in a large frying pan over medium-high heat. Stir fry the carrot until softened, 3-4 minutes. Add baby corn and cook until tender, 2-3 minutes. Add the soy sauce and white parts of spring onion and cook, tossing, until wilted, 1 minute.
Divide garlic rice between bowls. Top with bang bang cauliflower, stir-fried veggies and cucumber. Drizzled with bang bang sauce and sprinkle with green spring onion to serve.