Crispy & crumbed cauliflower is fried to golden perfection and served with a spicy Asian sweet chilli sauce for dunking. Sided with a creamy & crunchy cabbage slaw. It’s an absolute banger, Chef!
Stettyn’s Vegetarian Bang-Bang Cauli
Stettyn’s Vegetarian Bang-Bang Cauli
with a creamy Kewpie mayo slaw
Hands on Time: 20 - 25 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Bang-bang Sauce
- Cabbage
- Carrot
- Cauliflower Florets
- Garlic Clove
- Garlic Cloves
- Kewpie Mayo
- Low Fat Fresh Milk
- Panko Breadcrumbs
- Smoky Flour
- Spring Onion
- Spring Onions
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
BEGIN THE BATTER
In a bowl, combine the smoky flour and the grated garlic. Gradually whisk in the milk and 15ml of water until a smooth batter forms - it should be thick enough to coat a spoon. Season well. Place the breadcrumbs in a separate bowl. Set aside.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN CAULI NUGS
Coat the cauli pieces in the batter first, then lightly coat in the breadcrumbs. Return the pan to medium heat with 3-4cm of oil. When hot, carefully lower the crumbed cauli into the hot oil and fry until golden and cooked through, 4-5 minutes (shifting as they colour). Drain on paper towel and season.
CREAMY & CRUNCHY
In a bowl, combine the sliced cabbage, the grated carrot, the mayo, and seasoning.
BANG BANG CAULI
Plate up the creamy slaw and side with the golden cauli. Sprinkle over the toasted sesame seeds and the sliced spring onion. Side with the bang-bang sauce for dunking. Dive in, Chef!
Smoky Flour - 55ml
Garlic Clove - 1
Low Fat Fresh Milk - 60ml
Panko Breadcrumbs - 100ml
White Sesame Seeds - 5ml
Cauliflower Florets - 200g
Cabbage - 100g
Carrot - 120g
Kewpie Mayo - 60ml
Spring Onion - 1
Bang-bang Sauce - 70ml
BEGIN THE BATTER
In a bowl, combine the smoky flour and the grated garlic. Gradually whisk in the milk and 30ml of water until a smooth batter forms - it should be thick enough to coat a spoon. Season well. Place the breadcrumbs in a separate bowl. Set aside.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN CAULI NUGS
Coat the cauli pieces in the batter first, then lightly coat in the breadcrumbs. Return the pan to medium heat with 3-4cm of oil. When hot, carefully lower the crumbed cauli into the hot oil and fry until golden and cooked through, 4-5 minutes (shifting as they colour). Drain on paper towel and season.
CREAMY & CRUNCHY
In a bowl, combine the sliced cabbage, the grated carrot, the mayo, and seasoning.
BANG BANG CAULI
Plate up the creamy slaw and side with the golden cauli. Sprinkle over the toasted sesame seeds and the sliced spring onion. Side with the bang-bang sauce for dunking. Dive in, Chef!
Smoky Flour - 110ml
Garlic Clove - 1
Low Fat Fresh Milk - 125ml
Panko Breadcrumbs - 200ml
White Sesame Seeds - 10ml
Cauliflower Florets - 400g
Cabbage - 200g
Carrot - 120g
Kewpie Mayo - 125ml
Spring Onion - 1
Bang-bang Sauce - 140ml
BEGIN THE BATTER
In a bowl, combine the smoky flour and the grated garlic. Gradually whisk in the milk and 45ml of water until a smooth batter forms - it should be thick enough to coat a spoon. Season well. Place the breadcrumbs in a separate bowl. Set aside.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN CAULI NUGS
Coat the cauli pieces in the batter first, then lightly coat in the breadcrumbs. Return the pan to medium heat with 3-4cm of oil. When hot, carefully lower the crumbed cauli into the hot oil and fry until golden and cooked through, 5-6 minutes (shifting as they colour). You may need to do this step in batches. Drain on paper towel and season.
CREAMY & CRUNCHY
In a bowl, combine the sliced cabbage, the grated carrot, the mayo, and seasoning.
BANG BANG CAULI
Plate up the creamy slaw and side with the golden cauli. Sprinkle over the toasted sesame seeds and the sliced spring onion. Side with the bang-bang sauce for dunking. Dive in, Chef!
Smoky Flour - 165ml
Garlic Cloves - 2
Low Fat Fresh Milk - 180ml
Panko Breadcrumbs - 300ml
White Sesame Seeds - 15ml
Cauliflower Florets - 600g
Cabbage - 300g
Carrot - 240g
Kewpie Mayo - 180ml
Spring Onions - 2
Bang-bang Sauce - 210ml
BEGIN THE BATTER
In a bowl, combine the smoky flour and the grated garlic. Gradually whisk in the milk and 60ml of water until a smooth batter forms - it should be thick enough to coat a spoon. Season well. Place the breadcrumbs in a separate bowl. Set aside.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN CAULI NUGS
Coat the cauli pieces in the batter first, then lightly coat in the breadcrumbs. Return the pan to medium heat with 3-4cm of oil. When hot, carefully lower the crumbed cauli into the hot oil and fry until golden and cooked through, 5-6 minutes (shifting as they colour). You may need to do this step in batches. Drain on paper towel and season.
CREAMY & CRUNCHY
In a bowl, combine the sliced cabbage, the grated carrot, the mayo, and seasoning.
BANG BANG CAULI
Plate up the creamy slaw and side with the golden cauli. Sprinkle over the toasted sesame seeds and the sliced spring onion. Side with the bang-bang sauce for dunking. Dive in, Chef!
Smoky Flour - 220ml
Garlic Cloves - 2
Low Fat Fresh Milk - 250ml
Panko Breadcrumbs - 400ml
White Sesame Seeds - 20ml
Cauliflower Florets - 800g
Cabbage - 400g
Carrot - 240g
Kewpie Mayo - 250ml
Spring Onions - 2
Bang-bang Sauce - 280ml
Woolies Products in this dish
