BANG BANG CAULIFLOWER
This quick fix dinner was one of my favourite things to make at university. More recently, I have made some new tweaks to the recipe which make it (in my opinion) out of this world. Cauliflower skeptics, this one is for you!
INGREDIENTS
Serves 4
FOR THE CAULIFLOWER
2 large heads of cauliflower, in large florets
90g flour
120ml water
1/2tsp chilli powder
1/2tsp Chinese five-spice powder
FOR THE SAUCE
2tbsp butter (or oil)
3 garlic cloves, finely chopped
1-inch piece fresh ginger, finely chopped
4tbsp water
2tbsp gochujang paste
2tbsp honey
1tbsp light soy sauce
1tbsp dark soy sauce
1tbsp rice wine vinegar
1tbsp cornflour, mixed with 1tbsp water
1tbsp sesame seeds
METHOD
1
Preheat the oven to 245°C. Line a large baking tray with baking parchment and set aside.
2
In a large bowl, mix together the flour, chilli powder and five-spice powder. Add in the water, stirring until you have a thick batter. Dip each cauliflower floret into this batter, allow the excess to drip off, then place onto the baking tray. Bake for 20 minutes.
3
Meanwhile, prepare the sauce. Heat the butter (or oil) in a large saucepan over medium-low heat. Once hot, add the garlic and ginger and sizzle away for 30 seconds or so. Add the water, gochujang paste, honey, soy sauces and rice wine vinegar. Whack up the heat, bring to a boil, and allow to bubble away for 5 minutes. Stir frequently so it doesn't catch at the bottom. After five minutes, add the cornflour/water mixture, and bubble away for a final minute, or until thickened. Set aside until ready to use.
4
After the cauliflower has had it's 20 minutes, brush some of the sauce on top of each piece of cauliflower. Return to the oven for a final 5 minutes.
5
Meanwhile, toast the sesame seeds in a dry frying pan over medium heat. Give them a shake every now and then so they don't catch too much. This doesn't take long so keep an eye on them!
6
Once the cauliflower is out of the oven, toss in the remaining sauce until nicely coated, then top with the sesame seeds and serve!
Serving Suggestion
This is lovely with some plain white rice.
icheffedit Tip