Bang Bang Cauliflower Bowl
with Rice and Crunchy Slaw
Crispy cauliflower, creamy sauce and a crunchy slaw - this dinner is a treat for the tastebuds.
Cals 934 · Prot 20 · Carbs 172 · Fat 24
Vegan
Air Fryer
35 min
Crispy cauliflower, creamy sauce and a crunchy slaw - this dinner is a treat for the tastebuds.
Cals 934 · Prot 20 · Carbs 172 · Fat 24
Vegan
Air Fryer
Ingredients
Cauliflower
Cauliflower
400 Grams
Plain flour
10*11*
75 Grams
Smoked paprika powder
4 Grams
Garlic onion powder
4 Grams
Panko bread crumbs
10*11*12*
120 Grams
Potato Seasoning
4 Grams
Water
150 ML
Vegetable oil
1 Tbsp
Rice
Medium grain rice
150 Grams
Water
300 ML
Salad
Red cabbage
100 Grams
Carrot
1 Piece
Cucumber
1 Piece
Fresh coriander
15 Grams
Sauce
Vegan mayonnaise
50 Grams
Sweet chilli sauce
40 ML
Sriracha sauce
21 Grams
Agave syrup
10 Grams
Lime
2 Piece
Garnish
Black sesame seeds
3*
5 Grams
Allergens
*10 Wheat, *11 Gluten, *12 Lupin, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3911 / 934 |
| Fats (g) | 23.7 |
| of which saturated (g) | 4.3 |
| Carbohydrates (g) | 172 |
| of which sugars (g) | 27 |
| Fibers (g) | 12.2 |
| Proteins (g) | 20.3 |
| Salt (g) | 2.6 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Coat cauliflower
- Preheat oven to 220°C/200°C fan.
- Cut the cauliflower into florets.
- In a large bowl, combine flour, smoked paprika, 0.5 sachet garlic onion powder, the measured water and a pinch of salt and pepper.
- In a separate large bowl, combine the panko crumb with vegetable seasoning.
- Coat each cauliflower floret in the seasoned batter and then the panko crumbs.
Tip! If using an air fryer, preheat to 190°C.
2 Roast cauliflower
- Add the crumbed cauliflower to a lined baking tray.
- Add a drizzle of oil over the cauliflower.
- Roast for 20-25 min until the cauliflower is tender when poked with a knife and the crumb is toasted.
Tip! If using an air fryer, add the cauliflower to the air fryer basket with a drizzle of oil. Air fry for 12-15 min or until the cauliflower is crispy on the outside and cooked through. Cook in batches if necessary.
3 Boil rice
- Meanwhile, rinse and drain the rice.
- Add the rice, a pinch of salt and the measured water to a pot with a lid.
- Bring to a boil over a high heat.
- Lower heat, cover and cook for 12-14 min, until the rice is tender.
- Remove from the heat and keep covered until serving.
4 Salad
- Meanwhile, thinly shred the cabbage.
- Peel and grate the carrot.
- Cut the cucumber into thin strips or batons.
- Pick the coriander leaves.
- Cut 1 lime in half.
- In a large bowl, combine the cabbage, carrot, cucumber and coriander.
- Squeeze juice from the lime over the salad and mix well.
- Season with a pinch of salt and pepper.
5 Make sauce
- Cut the remaining lime in half.
- In a small bowl, combine the mayonnaise, sweet chilli sauce, Sriracha sauce, agave syrup and a squeeze of lime juice, to taste.
- This is the Bang Bang sauce.
6 Serve
- Serve the Crispy Baked Cauliflower alongside the warm Rice and Crunchy Slaw.
- Drizzle with Bang Bang Sauce.
- Garnish with black sesame seeds.
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