Oven-Baked Bang Bang Cauliflower Even Veggie Haters Will Love
Cauliflower has become our go-to powerhouse veggie in my house. But even the healthiest food can become a fat-fest when fried and drenched in a creamy sauce. Traditional bang bang cauliflower is the perfect example of healthy gone wrong. But this revamped recipe, on the other hand, is as good for you as it is delicious!
For this version of vegan bang bang cauliflower, I didn’t want to fuss with the coating and frying steps (less steps + less clean up = dinner success), but I didn’t want to miss out on all the flavour and crunch. Instead I opted for a lighter marinade made with a blend chilli sauces, fresh garlic, ginger, and lime juice. The florets are then tossed in the tangy mixture and roasted in a high-heat oven for 30 minutes, until perfectly crispy and slightly charred. A light garnish of toasted panko breadcrumbs provides extra crunch, and the scallions and coriander leaves pack fresh flavour and a pop of colour! This bang bang cauliflower comes together in a snap and can be served up as a hearty main dish for two, or a healthy side dish for four.
Have a hankering for bang bang cauliflower? This healthier version should hit the spot:
Vegan Bang Bang Cauliflower
Crispy Oven-Baked Bang Bang Cauliflower
Cauliflower has become our go-to powerhouse veggie in my house. […]
By Karen Biton-Cohen
For the cauliflower
cauliflower: 1 medium head, cut into bite-sized florets
lime: 1, juiced
peanut oil: 1/4 cup
sweet chilli sauce: 3 Tablespoons
hot chilli sauce: 1 Tablespoon
garlic cloves: 2 large, finely grated or crushed
fresh ginger: 1 Tablespoon, finely grated or minced
For the Garnish
panko bread crumbs: 3 Tablespoons
salt: 1/8 teaspoon
scallions: 2, thinly sliced
fresh coriander leaves: 1 Tablespoon, chopped
Step 1: Preheat oven to 425 degrees F. Cut the cauliflower into bite-sized florets.
Step 2: In a big bowl whisk together the lime juice, peanut oil, sweet chilli sauce, hot chilli sauce, grated garlic, and grated ginger. Place the cauliflower florets into the chilli sauce mixture and toss to coat.
Step 3: Transfer the cauliflower to a large rimmed baking sheet and roast in preheated oven for 30 minutes, stirring midway though.
Step 4: While the cauliflower is roasting in the oven, lightly coat the bottom of a large non-stick pan with oil spray. Heat the pan over a medium flame and add the panko bread crumbs and salt. Toast until lightly browned (stir continuously to prevent burning).
Step 5: Once the cauliflower is done roasting (should be golden/crispy and slightly charred), transfer to a platter and top with the toasted breadcrumbs, sliced scallions and chopped coriander. Serve with extra lime wedges and dig in!