Bang Bang Cauliflower
Cauliflower used to be boiled, bland and boring. Something to be avoided at all costs. But in recent years it has experienced a total revamp. Chefs everywhere have reinvented it in many different guises, all the ones I have tasted, totally delicious. There are already a couple of canapé versions on my blog ….. and because I love it so much now, here is another one. Drum roll for Bang Bang Cauliflower - a kind of veggie version of the popular bang bang chicken.
Ingredients - serves 2 generously for lunch, 4 as a starter or makes 20/30 canapés
1 medium cauliflower
125 g plain flour
200 semi skimmed milk
1 tsp paprika
1/2 tsp garlic granules
80g panko crumbs
Salt and pepper
For the sauce:
100ml sweet chilli sauce, ready made is fine
1 tbsp soy sauce
Juice of 1 lime
1 tsp honey
2 spring onions, sliced
1 tbsp finely chopped coriander
1 tbsp toasted sesame seeds
Wash the cauliflower some time before starting the recipe, so that it is perfectly dry when you begin.
Heat oven to 200°c
Line a large baking sheet with parchment paper.
Cut the core out of the cauliflower and then cut florets. These should be a larger for the starter and lunch versions. For the canapé size, cut mouthful sized florets, preferably with a little stalk for picking them up (for an idea of size, my canapé sized florets weighed around 12g each)
Tip the panko crumbs into a wide bowl.
In a large bowl mix the flour and seasonings together and then slowly add the milk and with a hand whisk or electric whisk beat until smooth. The batter will be thick.
Tip the cauliflower florets into the bowl and mix them into the batter, making sure they are all totally covered.
One at a time, shake off the excess batter and cover each floret generously with the panko crumbs and place, spaced out, on the prepared baking sheet/s.
Cook the canapé sized florets for 10 minutes and then turn over and cook for another 10 minutes. For the larger florets, cook 15 minutes each side. Both sizes should be tender when prodded with a knife and golden and crispy on the outside.
Serve the canapé version with the sauce in a small bowl to dip into. For the larger version, drizzle the sauce over and sprinkle with the sesame seeds, sliced spring onions and coriander.
To reheat the canapé-sized cauliflower, heat the oven to 200°c, place the florets on a lined baking and cook for 8-10 minutes until crispy and piping hot.