RecipesPasta, Noodles, Rice And Pulses

Bang Bang Cauliflower Recipe

A delicious flavoursome vegan dish from Gourmet Glow

Dairy Free
Vegan
Bang Bang Cauliflower Recipe
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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)

This bang bang cauliflower recipe creates a delicious spicy and flavoursome vegan dish from Gourmet Glow

Method

01
Mix the ingredients for the Bang Bang sauce (soy, oyster, mirin, sugar, chilli flakes, vinegar and honey) in a bowl and set aside.
02
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.
03
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.
04
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.
05
Add the remaining noodle ingredients and blend in a food processor until smooth. Toss through the noodles.
06
Serve the noodles with the cauliflower and whatever nuts/seeds you have to add a protein element. Enjoy!