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.
sweet chilli sauce
salt (for the crumb)
salt (for the rice)
rice wine vinegar
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.