Bang Bang Cauliflower
A delicious vegan Bang Bang Cauliflower recipe, perfect for a plant-based dinner. The cauliflower florets are roasted until golden, then tossed in a sweet and savory bang bang sauce with cashews, and served over white rice.
Ingredients
- cauliflower
- garlic
- long red chilli
- raw cashews
- maple syrup
- soy sauce
- water
- rice wine vinegar
- olive oil
- olive oil
- Spring Onion
- Sesame seeds
- white rice
- salt
- pepper
Method
- 1
Preheat your oven to 200°C (400°F).
- 2
Cut the cauliflower into small, bite-sized florets.
- 3
Place the florets into a large bowl. Drizzle with olive oil, and season with salt and pepper.
- 4
Use your hands to toss the cauliflower, ensuring each piece is evenly coated.
- 5
Spread the cauliflower in a single layer on a baking tray.
- 6
Bake in the preheated oven for 18-20 minutes, or until the florets are golden brown.
- 7
While the cauliflower is baking, prepare the sauce. Finely chop the long red chilli and crush the garlic cloves.
- 8
Heat oil in a pan or wok over medium heat. Sauté the garlic and chilli for 2-3 minutes until fragrant.
- 9
Add the soy sauce, rice wine vinegar, maple syrup, and water to the pan. Stir to combine and let the sauce simmer on low heat for 2-4 minutes until it thickens slightly.
- 10
Once the cauliflower is cooked, add it directly to the pan with the sauce.
- 11
Add the raw cashews to the pan.
- 12
Stir everything together, ensuring the cauliflower and cashews are completely coated in the bang bang sauce.
- 13
To serve, create a bed of cooked white rice in a bowl and top with the bang bang cauliflower.
- 14
Garnish with a sprinkle of sesame seeds and freshly chopped spring onion.
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