Bang Bang Cauliflower

Bang Bang Cauliflower

with Stir-Fry Veggies & Garlic Rice

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If you're a fan of the traditional Chinese street food, Bang Bang chicken, but you've been looking for a veggie version, you're in luck! We’ve given it a remix using crumbed and baked cauliflower instead of chicken, plus an easy take on the signature sauce to create a dish that has all the flavour and "Bang!" of the original.


Always refer to the product label for the most accurate ingredient and allergen information.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 portion


1 tub



1 tub

sweet chilli sauce

1 packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

2 clove


1 packet

jasmine rice

(May be presentPeanuts, Tree Nuts, Milk, Soy, Sesame, Gluten)

1 bunch

Asian greens

1 unit


1 bunch

spring onion

1 pinch

chilli flakes

Not included in your delivery


olive oil

¼ tsp

salt (for the crumb)

20 g



1.25 cup


¼ tsp

salt (for the rice)

1 tsp

rice wine vinegar

2 tsp

soy sauce

(ContainsGluten, Soy)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3610 kJ
Fat36 g
of which saturates7.7 g
Carbohydrate114 g
of which sugars31.3 g
Dietary Fiber0 g
Protein15.3 g
Cholesterol0 mg
Sodium1680 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. In a medium bowl, combine 1/2 the mayonnaise and 1/2 the sweet chilli sauce. On a plate, combine the panko breadcrumbs, the salt (for the crumb) and a good drizzle of olive oil. Toss the cauliflower in the sweet chilli mayo until well coated. Place a handful of cauliflower on the breadcrumbs. Sprinkle the breadcrumbs over the cauliflower, then transfer to an oven tray lined with baking paper. Repeat with the remaining cauliflower. Spread out in a single layer, well spaced out, and roast until tender, 25-30 minutes.


While the cauliflower is roasting, finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water and salt (for the rice) and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!


While the garlic rice is cooking, roughly chop the Asian greens. Thinly slice the carrot (unpeeled) into half-moons. Thinly slice the spring onion, keeping the white and green parts separate.


In a small bowl, combine the rice wine vinegar, a good pinch of chilli flakes (if using) and the remaining mayonnaise and sweet chilli sauce. TIP: Use as much or as little chilli flakes as you like!


When the rice has 5 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the carrot and cook, tossing, until tender, 3-4 minutes. Add the Asian greens, white parts of the spring onion and soy sauce and cook, tossing, until wilted, 1-2 minutes.


Divide the garlic rice between bowls and top with the crumbed cauliflower and veggies. Drizzle with the bang bang sauce and sprinkle with the green parts of the spring onion.