Bang Bang Cauliflower

Bang Bang Cauliflwer

  • Ingredients
    100g plain flour
    1 tsp smoked paprika
    1/2 tsp cayenne pepper
    1/2 tp garlic granules
    1 tsp Smoked Maldon Salt
    150ml milk
    150g panko breadcrumbs
    1 cauliflower, broken into florets and leaves removed
    3 tbsp Siracha
    3 tbsp sweet chilli sauce
    1 tbsp runny honey
    1 limed, juiced
    1 tbsp hoisin sauce
    1 tbsp toasted sesame seeds
    Garnish: sliced spring onions, extra sesame seeds, lime wedges


Looking for a spicy, flavoursome side dish to jazz-up your dinner this week? Try our lip-smackingly good Bang-Bang Cauliflower! It’s quick, easy and packs a punch of flavour from the spices of smoked paprika and cayenne pepper. We also sweeten the dish through the use of runny honey and lime juice to give a zesty kick.

Why is it called ‘Bang-Bang’? It is actually derived from the Chinese cuisine and manner in which meat would be tenderized from using a stick or a hammer, creating a ‘banging’-like motion when hitting against the protein.

Make sure to add a generous sprinkle of Maldon Salt, as the salt will make sure the cauliflower retains its flavour and texture whilst roasting – avoiding a soggy cauli!

1. Heat the oven to 180C.
2. Line a large baking tray with paper.
3. In a large bowl mix together the flour, spices, Smoked Maldon Salt and cracked black pepper. Slowly whisk in the milk until you have a smooth batter.
4. Add the panko to a shallow bowl. First dip the cauliflower florets in the batter and then coat them in the panko, making sure each piece is well coated, before arranging on the baking tray.
5. Roast them in the oven for 25 – 30 mins, turning them halfway, until they are crispy and golden.
6. While they are cooking, add all the ingredients for the sauce in a small pan and gently heat so it is just warm and melted.
7. When the cauliflower is cooked remove from the oven and then toss in the sticky sauce and sprinkle with sesame seeds, spring onions and serve with lime wedges.

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