Name: Crispy Bang Bang Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: Lime; Sushic Mayo, Spicy; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Talking Rain AQA Water, 9.5 pH; Morton Iodized Salt, 26 Ounce; Bob's Red Mill Dark Rye Flour, Organic; Baby Cauliflower; Dynasty Japanese Style Bread Crumbs, Rice Panko; cornflour; Oatly Barista Edition Oatmilk; Napoleon Co. Grille Garlic Cloves; El Guapo Garlic Powder; Organic Yellow Spring Onions; P.F. Chang's Gochujang Korean Style Hot Sauce; Signature Farms Lemon Juice; O Organics Syrup, Organic, Blue Agave

1: Preheat oven to 220 degrees Celsius.

2: Break down cauliflower into bite-sized florets.

3: In a bowl, mix the flour, cornflour, 1 tbsp garlic powder, gochujang, buttermilk mix, salt, and pepper for the batter.

4: Whisk well to combine until the batter has a loose pancake-like consistency. If too thick, thin out with more milk or water.

5: In a separate bowl, add panko breadcrumbs and season with salt, pepper, and 1 tbsp garlic powder.

6: Toss the cauliflower in the batter mixture until fully coated, then add to the panko to coat completely.

7: Place evenly spread on a lined baking tray and bake for 25-30 mins, or until cooked through.

8: In a mixing bowl, combine the sauce ingredients. Do the same for the dip ingredients, seasoning both to taste.

9: Remove the cauliflower from the oven, then toss through the sauce and return to oven for an additional 2-3 mins.

10: Remove from oven, top with sesame seeds, spring onion, red chilli, serve with the dip, and eat immediately.

Crispy Bang Bang Cauliflower

Serves 6

15 mins prep

30 mins cook

45 mins total

What you need

How to make