Love Bang Bang Cauliflower but in a hurry, or lazy like me? Skip the batter and panko crumbs and just roast the cauliflower in a spicy sweet sauce instead. So much easier. I served it with ginger fried rice then drizzled sweet chili mayonnaise over everything. Yum!
INGREDIENTS
(Ginger Fried Rice)
1 1/4 cup basmati/jasmine rice
2 garlic cloves, minced
1inch fresh ginger, minced
6-8 cups baby spinach, chopped
1 Tbsp soy sauce
(Bang Bang Cauliflower)
3 Tbsp olive oil
2 Tbsp sweet chili sauce
1 Tbsp sriracha
2 Tbsp lime juice
3 cloves garlic, minced
1 medium cauliflower, cut into florets
2 scallions, sliced for serving
(Drizzle)
1/4 cup vegan mayonnaise
2 Tbsp sweet chili sauce
DIRECTIONS
1. Cook rice according to package directions. (I used my instantpot with 1:1 ratio rice to water for 4 minutes with natural release). Set aside. Preheat oven to 425°F
2. Whisk together olive oil, sweet chili sauce, Sriracha, lime juice, and garlic. Toss the cauliflower in the sauce until well-coated. Place on a parchment paper lined baking sheet and season with salt and pepper. Roast for 35 minutes, turning halfway through.
3. Prepare drizzle by wisking together vegan mayonnaise and sweet chili sauce.
4. In a large nonstick skillet over medium-high heat and with a little vegetable oil, sauté the garlic and ginger until fragrant, about 1 minute. Add the cooked rice, and cook until rice is slightly crisp, approximately 5 minutes. Add spinach and continue to saute until wilted and mixed into the rice, approximately 3 to 4 more minutes. Season with soy sauce and pinch of salt and pepper.
5. Serve the ginger fried rice topped with Bang Bang Cauliflower. Drizzle with sweet chili mayonnaise and sprinkle with scallions.
Bang Bang Sauce adapted from Delish