Crispy “bang bang” cauliflower with vegetables and garlic rice
A flavorful vegetarian meal featuring crispy baked cauliflower florets in a spicy sauce, served over garlic rice with spinach, carrots, and onions.
Ingredients
- 2.6 oz Mayonnaise
- 3 tbsp Sweet-spicy chili sauce
- 2.6 oz Panko breadcrumbs
- 10.6 oz Cauliflower florets
- 1.5 Garlic clove
- 7.9 oz Jasmine rice
- 7.9 oz Spinach
- 1.5 Carrot
- 0.5 Onion
- 1 Cucumber
- 2 tbsp Soy sauce
- 1 oz Sesame seeds
- 1 tbsp Oil (olive oil) (not provided, standard oil)
- to taste Salt & Pepper
Instructions
- Preheat the oven to 392°F (200°C). In a large bowl, mix most of the mayonnaise with the sweet-spicy chili sauce to make the chili mayonnaise. Set half of the sauce aside in a small bowl. In another bowl, mix the remaining panko breadcrumbs with olive oil and a pinch of salt.
- Add the cauliflower florets to the large bowl with chili mayonnaise and toss to coat evenly. Working in batches, dip the florets one by one into the bowl with panko, making sure each floret is completely covered. Arrange the cauliflower in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes in the oven until tender and golden brown.
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