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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Stettyn’s Vegetarian Bang-Bang Cauli?
The preparation time for Stettyn’s Vegetarian Bang-Bang Cauli with a creamy Kewpie mayo slaw is between 20 and 25 minutes.
What is the total time required to make Stettyn’s Vegetarian Bang-Bang Cauli with a creamy Kewpie mayo slaw?
The total time required to make Stettyn’s Vegetarian Bang-Bang Cauli with a creamy Kewpie mayo slaw is between 30 and 35 minutes.
How many servings does Stettyn’s Vegetarian Bang-Bang Cauli provide?
4 servings
What are the main ingredients in Stettyn’s Vegetarian Bang-Bang Cauli?
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
What is the nutritional information of Stettyn’s Vegetarian Bang-Bang Cauli?
Calories: 992, Carbs: 331 grams, Fat: grams, Protein: 17.7 grams, Sugar: 43.5 grams, Salt: 1147 grams
How do I prepare Stettyn’s Vegetarian Bang-Bang Cauli?
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. CREAMY & CRUNCHY: In a bowl, combine the sliced cabbage, the grated carrot, the mayo, and seasoning. 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. 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. 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!
What should be prepared from my kitchen to make Stettyn’s Vegetarian Bang-Bang Cauli?
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
How many calories does Stettyn’s Vegetarian Bang-Bang Cauli have?
992 calories
How much fat content does Stettyn’s Vegetarian Bang-Bang Cauli have?
grams
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