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Bang Bang Cauliflower with Creamy Sriracha Sauce

This vegetarian dish certainly lives up to its name. Serve this meat-free recipe for the ultimate kick-start to the warmer months.

Bang Bang Cauliflower with Creamy Sriracha Sauce

½ cup rice flour
3 tsp Sichuan pepper, crushed
1 tsp sea salt
1.2kg cauliflower, cut into medium florets
3 eggs
2 cloves garlic, crushed
2 tsp

Sriracha chilli sauce

2 cups panko breadcrumbs
Peanut oil, for deep frying
3 green spring onions, sliced thinly on diagonal
2 medium red chilli, thinly sliced on diagonal
1 cup coriander leaves

Steamed jasmine rice, to serve

Creamy Sriracha Sauce

½ cup whole egg mayonnaise
2 tbsp sweet chilli sauce
1 tbsp fish sauce (optional: Leave out for vegetarian dish)
2 tsp Sriracha chilli sauce
1½ tbsp lime juice

Combine flour, pepper and salt in a zip-lock bag. Add cauliflower. Seal and shake until coated. Whisk eggs, garlic and Sriracha in a bowl. Place breadcrumbs on a plate. Dip cauliflower florets in egg mixture and coat in breadcrumbs.

Heat oil in a large deep frying pan over a medium heat. Fry cauliflower in batches, for 5 minutes, or until golden and tender. Drain on paper towel. Combine spring onions, chilli and coriander in a bowl to use later when serving. To make creamy Sriracha sauce, combine ingredients in a small bowl, then serve with cauliflower and rice. Garnish with onions, chilli and coriander. Can also be served as finger food.

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