Bang Bang Cauliflower with a Fiery Twist
Cauliflower has always been a staple in my kitchen, but I wanted to give it a bold makeover. Inspired by the classic Bang Bang flavours, this recipe transforms humble cauliflower into crispy, spicy bites that are utterly addictive.
Roasted to perfection and tossed in a homemade garlic-chilli sauce, these florets are both nourishing and satisfying. Serve them as a main over rice or as a standout appetiser, this spicy roasted cauliflower is sure to impress.
Vegan Bang Bang Cauliflower Delight
From the first time I made this dish, this spicy roasted cauliflower became a household favourite. The combination of crispy cauliflower and the tangy, spicy sauce is simply irresistible.
How to Make Bang Bang Cauliflower
Join me in the kitchen as I walk you through the steps to create this flavour-packed healthy cauliflower recipe. It’s simpler than you think and oh-so-delicious.
Vegan Bang Bang Cauliflower
Ingredients
- 1 small head of cauliflower cut into bite-sized florets
- 2 tbsp extra virgin olive oil
- 1 tsp paprika
- Salt and pepper to taste
- 3 garlic cloves minced
- 1- inch piece of ginger grated
- 1 long red chilli finely chopped
- 2 tbsp soy sauce or tamari for gluten-free
- 2 tbsp rice wine vinegar
- 1 tbsp maple syrup
- 2 tbsp water
- 1/4 cup raw cashews
- Boiled rice for serving
- Toasted sesame seeds and sliced spring onions for garnish
Instructions
- Preheat Oven: Set your oven or air fryer to 200°C (390°F).
- Prepare Cauliflower: In a large bowl, toss the cauliflower florets with 1 tbsp olive oil, paprika, salt, and pepper until evenly coated.
- Roast Cauliflower: Spread the florets on a baking tray and roast for 18-20 minutes, or until golden and crispy.
- Make Sauce: While the cauliflower is roasting, heat the remaining 1 tbsp olive oil in a pan over medium heat. Sauté the garlic, ginger, and red chilli for 2 minutes. Add soy sauce, rice wine vinegar, maple syrup, and water. Stir and let simmer for 1-2 minutes until slightly thickened.
- Combine: Add the roasted cauliflower and cashews to the sauce, tossing to coat evenly.
- Serve: Serve the bang bang cauliflower over boiled rice, garnished with toasted sesame seeds and sliced spring onions.
Notes
Serving Suggestions:
- Serve over quinoa or noodles for variety.
- Use as a filling for lettuce wraps or tacos.
- Pair with a side of steamed greens or a fresh salad.
Storage Tips:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven to maintain crispiness.
Variations:
- For extra heat, add a dash of sriracha to the sauce.
- Use almonds or peanuts instead of cashews.
- Add a squeeze of lime juice for a zesty kick.
Learn from the eVeganRecipes Community
Can I make this recipe gluten-free?Absolutely! Simply replace soy sauce with tamari and ensure all other ingredients are certified gluten-free. Is this dish suitable for meal prep?
Yes, you can prepare the components ahead of time. Store the sauce and roasted cauliflower separately, then combine and reheat when ready to serve. Can I use frozen cauliflower?
While fresh cauliflower yields the best texture for this garlic chilli cauliflower, you can use frozen florets. Just ensure they are thoroughly thawed and patted dry before roasting.
From My eVeganRecipes Kitchen to Yours
Creating this Bang Bang Cauliflower has been a delightful journey. It’s a dish that brings warmth and excitement to the table, and I hope it does the same for you.
For more easy vegan appetiser recipes, explore my fiery spicy roasted chickpeas and nourishing mung bean falafel — both are easy to make, full of flavour, and beautifully satisfying.
Let your plant-based journey continue one delicious bite at a time.
Share Your Thoughts
I’d love to hear how this gluten-free bang bang cauliflower recipe turned out for you! Please leave a rating and comment below to share your experience.
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Nourish with Love
Gayatri x
