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!
Serving guide
Choose your portion size.
BEGIN THE BATTER
In a bowl, combine the smoky flour and the garlic. Gradually whisk in the milk and 15ml [30ml]|#7DA0D7 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 cauliflower 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 cauliflower 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 Cabbage, the carrot, the mayo, and seasoning.
BANG-BANG CAULI
Plate up the creamy slaw and side with the golden cauliflower. Sprinkle over the sesame seeds and the spring onion. Side with the bang-bang sauce for dunking. Dive in, Chef!
BEGIN THE BATTER
In a bowl, combine the smoky flour and the garlic. Gradually whisk in the milk and 15ml [30ml]|#7DA0D7 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 cauliflower 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 cauliflower 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 Cabbage, the carrot, the mayo, and seasoning.
BANG-BANG CAULI
Plate up the creamy slaw and side with the golden cauliflower. Sprinkle over the sesame seeds and the spring onion. Side with the bang-bang sauce for dunking. Dive in, Chef!
BEGIN THE BATTER
In a bowl, combine the smoky flour and the garlic. Gradually whisk in the milk and 45ml [60ml]|#7DA0D7 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 cauliflower 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 cauliflower 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 Cabbage, the carrot, the mayo, and seasoning.
BANG-BANG CAULI
Plate up the creamy slaw and side with the golden cauliflower. Sprinkle over the sesame seeds and the spring onion. Side with the bang-bang sauce for dunking. Dive in, Chef!
BEGIN THE BATTER
In a bowl, combine the smoky flour and the garlic. Gradually whisk in the milk and 45ml [60ml]|#7DA0D7 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 cauliflower 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 cauliflower 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 Cabbage, the carrot, the mayo, and seasoning.
BANG-BANG CAULI
Plate up the creamy slaw and side with the golden cauliflower. Sprinkle over the sesame seeds and the spring onion. Side with the bang-bang sauce for dunking. Dive in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R171.80
for 4 servings · R42.95 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cauliflower Florets needs 600 gBroccoli & Cauliflower Florets 700 g 700 g at R56.99 · 86% of packR48.85
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Cabbage needs 400 gChinese Cabbage 300 g 300 g at R29.99 · 1.33× packR39.99
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Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R49.99 · 8% of packR4.00
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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White Sesame Seeds needs 20 mlBlack and White Sesame Seeds Pretzel Thins 180 g R44.99 · whole pack (size can't be divided)R44.99
Not in the Woolies basket — source these elsewhere:
- Bang-bang Sauce
- Low Fat UHT Milk
- Smoky Flour
- Panko Breadcrumbs
- Kewpie Mayo
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Bang Bang Cauli?
The preparation time for Bang Bang Cauli with a creamy Kewpie mayo slaw is between 20 and 25 minutes.
What is the total time required to make Bang Bang Cauli with a creamy Kewpie mayo slaw?
The total time required to make Bang Bang Cauli with a creamy Kewpie mayo slaw is between 30 and 35 minutes.
How many servings does Bang Bang Cauli provide?
4 servings
What are the main ingredients in Bang Bang Cauli?
Bang-bang Sauce, Cabbage, Carrot, Cauliflower Florets, Garlic Clove, Garlic Cloves, Kewpie Mayo, Low Fat UHT Milk, Panko Breadcrumbs, Smoky Flour, Spring Onion, Spring Onions, White Sesame Seeds
What is the nutritional information of Bang Bang Cauli?
Calories: 868, Carbs: 100 grams, Fat: grams, Protein: 15.9 grams, Sugar: 38.1 grams, Salt: 1274 grams
How do I prepare Bang Bang Cauli?
BANG-BANG CAULI: Plate up the creamy slaw and side with the golden cauliflower. Sprinkle over the sesame seeds and the spring onion. Side with the bang-bang sauce for dunking. Dive in, Chef! CREAMY & CRUNCHY: In a bowl, combine the cabbage, the carrot, the mayo, and seasoning. GOLDEN CAULI NUGS: Coat the cauliflower 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 cauliflower into the hot oil and fry until golden and cooked through, 4-5 minutes (shifting as they colour). Drain on paper towel and season. 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. BEGIN THE BATTER: In a bowl, combine the smoky flour and the garlic. Gradually whisk in the milk and 15ml [30ml]|#7DA0D7 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.
What should be prepared from my kitchen to make Bang Bang Cauli?
Bang-bang Sauce, Cabbage, Carrot, Cauliflower Florets, Garlic Clove, Garlic Cloves, Kewpie Mayo, Low Fat UHT Milk, Panko Breadcrumbs, Smoky Flour, Spring Onion, Spring Onions, White Sesame Seeds
How many calories does Bang Bang Cauli have?
868 calories
How much fat content does Bang Bang Cauli have?
grams