A delicious and crispy bang bang cauliflower recipe served with a spicy spring onion mayo. This dish combines a crunchy texture with bold flavors, making it a perfect comfort food.
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.
