Crispy Bang Bang Cauliflower with Garlic Rice
Panko-crusted cauliflower florets tossed in sweet-spicy chili mayo, roasted until crunchy, served over garlic jasmine rice with stir-fried vegetables, spinach, carrot, and onion. Finished with a tangy chili mayo sauce, cucumber, and sesame seeds.
Ingredients
- 2 zakje sweet-spicy chili sauce
- 1 ¾ oz panko breadcrumbs
- 7 oz cauliflower floretsbroccoli florets1:1vegetarianvegan
similar texture and cooking time
- 1 stuk garlic clove
- ¾ cups jasmine rice
- 5 ½ oz spinach
- 1 stuk carrot
- ½ stuk onion
- 1 stuk mini cucumber
- 1 ¼ tbsp soy sauce
- 1 zakje sesame seeds
- 1 ¾ oz mayonnaisevegan mayo1:1veganFull guide →
- 2 ½ el olive oil
- 2 cups water
- 2 tl white wine vinegar
- black pepper and salt(optional)
Instructions
- 1
Preheat oven to 400°F.
- 2
Mix mayonnaise with sweet-spicy chili sauce in a large bowl. Transfer half the chili mayonnaise to a small bowl and set aside.
- 3
In a second large bowl, combine panko, olive oil, and a pinch of salt.
- 4
Toss cauliflower florets in the chili mayonnaise until fully coated.
- 5
Transfer cauliflower to the panko mixture and toss until completely coated.
- 6
Spread cauliflower on a baking sheet lined with parchment paper and roast for 20-25 minutes, spacing florets apart for extra crunchiness.
- 7
Press or mince garlic. Heat olive oil in a covered pot over low heat.
- 8
Sauté garlic for 1-2 minutes. Add rice and water, cover, and cook for 10-12 minutes.
- 9
Remove from heat and let rice rest covered for 5 minutes. Drain if necessary.
- 10
Roughly chop spinach and remove thick stems. Cut carrot into thin half-moons. Mince onion. Slice cucumber into thin rounds.
- 11
Heat olive oil in a pan and cook carrot for 4-6 minutes. Add spinach, onion, and soy sauce. Cook for 2 minutes, stirring occasionally.
- 12
Mix the reserved chili mayonnaise with white wine vinegar to make bang bang sauce.
- 13
Divide garlic rice into bowls. Top with cooked vegetables and roasted cauliflower. Serve with bang bang sauce, cucumber, and sesame seeds.
Tips
Space cauliflower florets apart on the baking sheet for maximum crunchiness. Use two baking sheets if needed to avoid crowding.
Spinach is rich in iron, which is essential for oxygen transport and energy levels.
Good to Know
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat cauliflower in the oven to restore crunchiness.
Prepare all vegetables ahead of time. Make chili mayonnaise sauce up to 2 days in advance. Cook rice and prepare bang bang sauce just before serving.
Serve immediately while cauliflower is still crispy. Arrange rice, vegetables, and cauliflower in bowls and drizzle with bang bang sauce.
Common Mistakes
Overcrowd the baking sheet to avoid steamed rather than roasted cauliflower.
Skip coating cauliflower thoroughly in chili mayo before panko to avoid uneven crust.
Don't drain cooked rice unless excess water is visible, as this can make it dry.
Substitutions
Vegan Options
similar texture and cooking time