Hello loves. Hope you’re all ok and finding some time to make something delicious during this strange worrying time. Today I wanted to share this super fun, easy recipe for Bang Bang Cauliflower with a Sticky Coconut Rice.
The recipe requires pretty much all pantry/cupboard staples, gluten free? YEP, dairy free? YEP, vegan? YEP, delicious? Absolutely – so i’m hoping it’s one for everyone!
I got the inspiration for this from a dish that I love to eat in a popular restaurant chain, so did a little research into bang bang sauce and have kind of adapted to it how I personally like it (a little sweeter, sliiiightly less heat, a little more smoke and a little less oily/greasy).
Sticky rice is also always a good idea, especially when mixed with thick creamy coconut cream it’s just so good. The savoury heat from the bang bang sauce and nutty cauliflower goes so well with with creamy slightly sweet rice.
It’s also a super easy one to make, I used two small cauliflowers to serve 2 people, but you can roast one big cauliflower whole in the sauce or break up the florets individually. It’s totally up to you.
Make sure you soak your rice for at least 15 minutes in cold water before you start cooking it, and I would definitely start making the rice before you start roasting the cauliflower to, so when it’s cooked you’re ready to serve up.
Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!
If you’re hungry for more @claudiashomekitchen is full of all things yummy!
INGREDIENTS
1 cup Sticky rice – soak in cold water for at least 15 minutes before cooking. If you cant find sticky rice, don’t worry just use normal and cook the same way.
1tbsp soft brown sugar
160ml coconut cream
1 large cauliflower or 2 mini cauliflower florets. Whatever cauliflower is available to you!
BANG BANG SAUCE:
4tbsp soy sauce
1/2 tsp corn flour
1tbsp sesame oil
1tbsp balsamic vinegar
1tbsp white rice or wine vinegar
1tbsp maple syrup (honeys ok if not)
1tsp chilli flakes
1tsp smoked paprika
2tsp sweet chilli sauce
4 cloves garlic, minced or finely chopped
METHOD:
Just a little info for how to time making this recipe – soak the rice first, while it’s soaking make the sauce and cover the cauliflower. Then start cooking the rice, then start baking your cauliflower. This should make sure everything is ready as close together as possible! Enjoy x
⁃ once your rice has soaked, drain it and add it to a pan with 2 cups of water and a pinch of salt, let it come to a boil then reduce to a low heat and simmer for 15-20 minutes until the water has been absorbed. Then add the coconut cream and brown sugar, add a good pinch of salt. Keep the heat low and wait until the coconut cream has been absorbed.
⁃ Preheat oven to 200C fan.
⁃ To make the sauce simply mix alllll the ingredients together so it’s well combined.
⁃ Put your cauliflower into a baking tray however you want to cook it, however just make sure it’s snug in the baking tray so the sauce can really cover it.
⁃ Pour the sauce over, making sure it’s fully coating the cauliflower, then bake for 30-50 minutes depending on what form your cauliflower is in.
⁃ Once it’s finished cooking, simply plate the rice and cauliflower together and top with more sauce.
Claudia's Home Kitchen 