Appetizers

Bang Bang Cauliflower

Crispy baked panko-coated caulifower pieces smothered in a spicy, creamy bang bang sauce. A great vegetarian starter or party food!

Cauliflower

•1 medium cauliflower

•120 ml (½ cup) buttermilk or yoghurt

•1 egg

•1 tsp garlic salt

•1 tsp white pepper (divided)

•1 tsp salt (divided)

•150 g (3 cups) panko breadcrumbs

•1 tsp paprika

•½ tsp black pepper

•½ tsp celery salt

•¼ tsp white pepper

•2 tbsp olive oil

Bang Bang Sauce:

120 ml (½ cup) mayonnaise

2 tbsp sweet chilli sauce

1 tbsp sriracha chilli sauce

1 tsp honey

To Serve

4 spring onions - scallions, sliced

1 red chilli - thinly slices

INSTRUCTIONS

• Preheat the oven to 200C/400F (fan).
• Start by making the bang bang sauce. Place the mayonnaise, sweet chilli sauce, sriracha, and honey in a small bowl and mix together, then put to one side while you make the crispy cauliflower.
• Place the 120ml (½ cup) buttermilk, 1 egg, ¼ tsp garlic salt, ¼ tsp      white pepper and ½ tsp salt in a bowl and lightly whisk to combine.
• Place the panko, paprika, remaining ½ tsp of salt, pepper, garlic salt, celery salt, white pepper, and olive oil in a second bowl and mix together until the olive oil is combined with the breadcrumbs evenly.
• Dip the cauliflower pieces in the buttermilk mixture to coat, then dredge in the panko mixture.
• Place the coated cauliflower on a baking tray.
• Place the baking tray in the oven and cook for 20-25 minutes, until the cauliflower is tender and the coating is golden.
• Transfer the cooked crispy cauliflower to a serving bowl and drizzle over half the sauce.
• Sprinkle over the spring onions and sliced chilli, then serve with  the remaining bang bang sauce for dipping.