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Prep 20 minutes
Total 50 minutes
Serves
US | Metric
Ingredients
  • 1 Large cauliflower
  • 300 ml Oat milk
  • 100 g Dry breadcrumbs
  • 1 tsp Smoked paprika
  • 1 tsp Garlic granules
For the sauce:
  • 100 ml Sriracha
  • 1 tbsp Sweet chilli jam
  • 1 tbsp Maple syrup
  • 25 g Soy yoghurt
To garnish (optional):
  • Spring onion, sliced
  • A few coriander leaves
Bang Bang Cauliflower
Bang Bang Cauliflower Bang Bang Cauliflower

This flavoursome dish brightens up any table. It works well as a starter or as a side dish.. it packs a punch too.

  1. Preheat the oven to 200℃. Line a large tray with baking paper.
  2. Mix the breadcrumbs with the smoked paprika, garlic granules and a pinch of salt.
  3. Cut the cauliflower into florets.
  4. Dip the cauliflower florets into the oat milk, then roll them in the breadcrumb mix until they are coated. Be careful not to get the breadcrumbs too wet or they will stop sticking.
  5. Place the florets onto the baking tray, spaced apart so they aren't touching.
  6. Bake for 25 minutes until they are golden and cooked through.
  7. Meanwhile, make the sauce. Combine the sriracha, sweet chilli jam, maple syrup and soy yoghurt. Add more yoghurt if it is too spicy for you.
  8. To serve, drizzle the sauce over the roasted cauliflower and garnish with sliced spring onions.
Bang Bang Cauliflower
Bang Bang Cauliflower Bang Bang Cauliflower

This flavoursome dish brightens up any table. It works well as a starter or as a side dish.. it packs a punch too.

Prep 20 minutes
Total 50 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
  • 1 Large cauliflower
  • 300 ml Oat milk
  • 100 g Dry breadcrumbs
  • 1 tsp Smoked paprika
  • 1 tsp Garlic granules
For the sauce:
  • 100 ml Sriracha
  • 1 tbsp Sweet chilli jam
  • 1 tbsp Maple syrup
  • 25 g Soy yoghurt
To garnish (optional):
  • Spring onion, sliced
  • A few coriander leaves
  1. Preheat the oven to 200℃. Line a large tray with baking paper.
  2. Mix the breadcrumbs with the smoked paprika, garlic granules and a pinch of salt.
  3. Cut the cauliflower into florets.
  4. Dip the cauliflower florets into the oat milk, then roll them in the breadcrumb mix until they are coated. Be careful not to get the breadcrumbs too wet or they will stop sticking.
  5. Place the florets onto the baking tray, spaced apart so they aren't touching.
  6. Bake for 25 minutes until they are golden and cooked through.
  7. Meanwhile, make the sauce. Combine the sriracha, sweet chilli jam, maple syrup and soy yoghurt. Add more yoghurt if it is too spicy for you.
  8. To serve, drizzle the sauce over the roasted cauliflower and garnish with sliced spring onions.