Bang Bang Cauliflower

Sweet, spicy and loaded with veggies, this Bang Bang Cauliflower is a delicious, punchy vegan-friendly dinner!

Course Main Course

Cuisine Chinese

Prep Time 10

Cook Time 25

Total Time 35

Servings serves

Calories 263kcal

1 small head cauliflower cut into small bite-size florets; approx. 2½–3 cups or 450g
2 tbsp olive oil divided; extra virgin
3 cloves garlic finely chopped
1 whole red chili long; finely chopped, de-seeded to taste; approx. 10g
2 tbsp soy sauce approx. 30ml
2 tbsp rice vinegar or rice wine vinegar; approx. 30ml
1 tbsp maple syrup approx. 21g
2 tbsp water approx. 30ml
¼ cup raw cashews approx. 28g

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 20 minutes, or until golden and tender. Optional: If you'd like to use the cauliflower stems and leaves, add them to the tray during the final 8 minutes of roasting.
While the cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped garlic and chili and sauté for 2–3 minutes until fragrant. Stir in the soy sauce, rice vinegar, maple syrup, and water. Simmer for 2–4 minutes, or until slightly thickened. Remove from heat.
Add the roasted cauliflower and cashews to the skillet and toss to coat evenly in the sauce.
Spoon the cauliflower over a bed of cooked rice. Sprinkle with sesame seeds and garnish with sliced green onion.

This recipe is by Eat Earthly meal kits - if you live in Melbourne, Australia be sure to check them out at eatearthly.com.au.