Bang Bang cauliflower with sweet & spicy sauce

Cauliflower is such a great ingredient at this time of year. It’s one of my favourite vegetables as there are so many amazing things you can do with it – grate it down and stir through spices and coconut milk to serve with a spicy curry, roast it in olive oil and cumin for a beautiful side or even cut it into cauliflower steaks and bake it in the oven for a really delicious main dish.

This bang bang cauliflower is my new favourite snack. The outer crust is deliciously crunchy, while the inside is soft and crumbly.  It’s perfect served with the sweet and spicy sauce drizzled over the top. We made it in the office recently and they all vanished within seconds!



Serves: 4

Cooking: 35M

Total: 35M

Difficulty: easy


1 whole cauliflower, cut into florets

Olive oil

For the batter

300ml almond milk

200g brown rice flour

For the coating

200g brown rice flour

2 teaspoons paprika

1 teaspoon ground cumin

Pinch sea salt flakes

For the sweet & spicy dip

4 tablespoons brown rice syrup

4 tablespoons tomato puree

2 teaspoons lemon juice

2 teaspoons hot chilli powder

1/2 teaspoon cayenne pepper


Preheat oven to 200c, fan setting.

Mix together the batter ingredients in a large mixing bowl. In a spate bowl, mix together the coating ingredients.

Dip the cauliflower florets in the batter, before rolling in the coating, ensuring each floret is fully covered. Place the florets onto a baking tray and cook in the oven for 30-35 minutes. In the last 5 minutes of the cauliflower cooking, remove from the oven and drizzle with olive oil, place back in for the final 5 minutes to crisp up.

While the cauliflower is cooking in the oven, make the sauce. Place all of the sauce ingredients into a small bowl and stir until smooth.

Once cooked, remove from the oven and serve with the sweet & spicy sauce.