Here is my bang bang cauliflower recipe, which is perfect to make for a festive buffet. You can even use your leftover cauliflower from your roast dinner!
Serves 4
Macros:
Calories: 58
Carbohydrates: 8g
of which sugars: 4g
Fibre: 2.5g
Protein: 3g
Fat: 2g
Ingredients:
1/2 Cauliflower
2 Spring onions
For the sauce:
2 tsps grated fresh ginger
2 crushed garlic cloves
1/2 tbsp sesame oil
1 tsp ketchup
1 tsp honey
Drizzle white rice vinegar
1/2 small red chilli
1/2 tsp smoked paprika
1 tbsp soy sauce
Sesame seeds for garnish
Fresh coriander for garnish
Method:
1.Chop the cauliflower into small florets. Dry fry the cauliflower on a medium heat for around 2 minutes to give it colour.
2. Next, add the sesame oil and a splash of water, lower the heat and let the cauliflower soften for around 5 minutes.
3. While the cauliflower is cooking, add all of the sauce ingredients into a bowl and mix until combined.
4. Add the sauce and 1 chopped spring onion into the pan, heat this through for around 1 minute.
5. Serve into a bowl and garnish with the remaining spring onion, coriander and sesame seeds.
6. Next, enjoy! 🙂
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