Back
Bang Bang Cauliflower
Recipe by Justin Narayan
Try this roast cauliflower like no other, with a fiery bang bang sauce and sweet pickled apples
- Steps
- Ingredients
Ingredients
Roast Cauliflower
Bang Bang Sauce
Chilli Oil
Quick Pickle Apples
Coconut Cream Sauce
Select All
Steps
- Preheat oven to 220C.
- For the Roast Cauliflower, cut cauliflower into florets and cook in heavily salted water for 5 minutes. Drain well and place onto a lined tray.
- Toss cauliflower in oil and roast in the oven for 20-25 minutes and cauliflower is cooked through and slightly charred. In the last 5 minutes, place almonds onto a small tray and toast until golden, about 2 minutes. Remove both trays from the oven and set aside.
- For the Bang Bang Sauce, place 20ml grapeseed oil into a frypan. Add shallots and sauté until slightly caramelised.
- Add chillies, garlic and ginger and cook until softened.
- Add sugar and stir to dissolve, about 1 minute. Add rice wine vinegar and fish sauce and cook for about 15 minutes until slightly thick and sticky. Remove from the heat and pulse with a slick blender until thick but chunky. Set aside to cool.
- Crack a whole egg into the canister of a stick blender. Slowly add the remaining 180ml grapeseed oil. Place the blade of the stick blender over the egg then blend until starting to thicken. Slowly lift the food processor up through the ingredients until emulsified into a thick mayo.
- Add to the shallot mixture. Stir in lime juice and fish sauce to taste. Set aside in the fridge.
- For the Chilli Oil, heat oil in a saucepan until shimmering and place remaining ingredients into a heatproof bowl. Pour hot oil and set aside until ready to serve.
- For the Quick Pickle Apple, julienne the granny smith apple and cover with lemon juice and salt and set aside for 5-10 minutes. Drain well before serving.
- For the Coconut Cream Sauce, mix ingredients together in a bowl and set aside.
- To serve, arrange Roast Cauliflower florets on a serving plate. Dot with almonds and apple pickle. Generously pour sauce over the cauliflower until completely covered. Drizzle with coconut cream sauce and chilli oil.
