This bang bang cauliflower recipe creates a delicious spicy and flavoursome vegan dish from Gourmet Glow
Bang Bang Cauliflower Recipe
A delicious flavoursome vegan dish from Gourmet Glow
Ingredients
For the Cauliflower
| 1 | Cauliflower, florets (frozen, defrosted if needed) |
| 2 | Leeks/Onions/Spring Onions, finely sliced |
| 1 tbsp | Garlic, minced, from a jar |
| 2 tbsp | Oil |
| 4 tbsp | Soy Sauce |
| 1 tbsp | rice Mirin |
| 1 tbsp | Teriyaki Sauce |
| 1 tsp | Sugar |
| 1 tbsp | Steenbergs Chilli Flakes |
| 1 tbsp | Honey |
| 1 tbsp | Rice Vinegar (or any Vinegar) |
| Pinch | Steenbergs Salt |
For the noodles
| 4 | Wholegrain Noodle Nests/pasta/rice |
| 100g | Frozen Peas |
| 50g | Frozen Kale |
| 1 tsp | Steenbergs Ground Ginger |
| 1 tsp | Steenbergs Salt |
| 1 tsp | Steenbergs Dill Seeds (optional) |
| 1 tbsp Lemon Juice (can be long life) |
Method
- Mix the ingredients for the Bang Bang sauce (soy, oyster, mirin, sugar, chilli flakes, vinegar and honey) in a bowl and set aside.
- Heat the oil in a pan and fry the cauliflower until golden and crispy. If using fresh add 100ml water once crisp and cook until the water has evaporated and the cauliflower is cooked through.
- Add the leeks and fry again until crisp. Add the ginger, fry for 1 minute, then add the Bang Bang sauce. Cook for 1-2 minutes then set aside.
- Cook the noodles according to the pack instructions and drain. Meanwhile cover the peas and kale with 100ml boiling water and cook for 3-5 minutes until hot and defrosted.
- Add the remaining noodle ingredients and blend in a food processor until smooth. Toss through the noodles.
- Serve the noodles with the cauliflower and whatever nuts/seeds you have to add a protein element. Enjoy!
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