1 large head cauliflower
1.2 dl ground almonds
1.2 dl tapioca flour
2 tbsp coconut flour
½ tsp paprika
½ tsp salt
2.4 dl sparkling water
lettuce and salad onions for serving
The Bang Bang sauce
1 dl + 1 tsp white wine vinegar
0.6 dl water
2 cloves of garlic
0.6 dl clear honey
2 tsp pepper flakes
¼ cayenne pepper
1.8 dl mayonnaise
0.6 dl Sriracha chilli sauce
- Pre-heat the oven to 220 °C. Trim and wash the cauliflower, then divide into florets.
- In a large bowl, mix together the ground almonds, tapioca and coconut flours, paprika, salt and sparkling water to form a batter.
- Add the cauliflower pieces into the batter and stir around until all the pieces are well coated.
- Spread the cauliflower onto a baking tray in a single layer and bake for 25 minutes, making sure to flip after half the time.
- In a small saucepan, mix together all ingredients except the mayonnaise and sriracha, then place on medium heat and bring to a boil
- Leave to simmer for 5 - 10 minutes to thicken the sauce, then remove and leave to cool down.
- Once the sauce has cooled down, stir in the mayonnaise and sriracha.
- Shred the lettuce and the spring onion, but keep separate. Place the lettuce on a large plate. Drizzle the bang bang sauce over the cauliflower, then spread it on top of the lettuce. Sprinkle the spring onion over the cauliflower and serve.
To be honest, reading the recipe made it seem good, but the result didn't correspond to my expectations at all. Maybe the proportions of things were wrong somehow or the amount of cooking wasn't enough, I'm not sure, but the cauliflower wasn't crispy at all and the batter itself was almost lost in the baking, it was barely noticeable. I also got the impression that the sriracha sauce would be quite hot, but it wasn't and both Lundulph and I ended up adding a lot of extra to give this dish a kick. It was edible, but it's not something I'll do again. Just roasting cauliflower with some oil and Vegeta salt is so much nicer and easier to do.