Stop boiling cauliflower – it will be 'crispy and delicious' if you do this instead
Bland and soggy cauliflower will instantly ruin any meal, but there's an easy and delicious way to make it taste so much better
We all know how important it is to make sure we're eating enough healthy foods, especially vegetables. But it's true that they're not always the most exciting, as they can often be quite bland and tasteless.
However, the way you prepare them makes all the difference, as the right methods will transform tasteless, soggy veg into a delicious meal or side dish that you'll love cooking. Cauliflower often gets a bad reputation for being boring, but this is only true if you boil it. According to one chef on social media, you can make it 'crispy and delicious' by doing one thing instead - and it's not frying either.
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Alfie Steiner, also known as @alfie_cooks on TikTok, recently shared his 'favourite' way to prepare cauliflower - crispy bang-bang style florets with plenty of flavour and crunch.
There's no boiling or frying in sight - instead, the cauliflower is coated in a batter and breadcrumbed before being baked in the oven.
In the video's caption, Alfie said: "I absolutely love cooking with cauliflower. This lovely vegetable never fails to surprise me with all the wonderful ways you can prepare it.
"So today, we’re doing it, bang bang style. Served alongside a spicy spring onion mayo, which brings it all together."
Here's everything you need to make this delicious cauliflower and tasty dip to go alongside it.
Bang bang cauliflower recipe
Ingredients - for the cauliflower
- One head cauliflower, chopped into florets
- 100g flour
- 50g cornflour
- Two tbsp garlic powder
- One tbsp gochujang paste
- 170ml oat milk mixed with two tsp lemon juice or apple cider vinegar
- 100g panko breadcrumbs
- Salt and pepper
For the sauce
- Four tbsp mayo
- One tbsp gochujang paste
- One tbsp agave or honey
- One garlic clove, minced
- One tbsp water (to loosen)
For the dip
- Four tbsp mayo
- One tsp gochujang
- One garlic clove, minced
- Two spring onions, finely chopped
- One lime, juiced
@alfiecooks_ ?????? CRISPY BANG BANG CAULIFLOWER ?????? as you know, I absolutely love cooking with cauliflower. this lovely vegetable never fails to surprise me with all the wonderful ways you can prepare it ?????? so today, we’re doing it, bang bang style. served alongside a spicy spring onion mayo, which brings it all together ?????? as always, my full recipe can be found below - thanks to @jessicainthekitchen for recipe inspo here - and as always, let me know if you give it a go ?????? INGREDIENTS (serves 4-6) CAULI 1 head cauliflower, chopped into florets 100g flour 50g cornflour 2 tbsp garlic powder 1 tbsp gochujang paste 170ml oat milk + 2 tsp lemon juice / apple cider vinegar (‘buttermilk’ mix) 100g panko breadcrumbs Salt + pepper SAUCE 4 tbsp mayo 1 tbsp gochujang paste 1 tbsp agave / sweetener of choice 1 garlic clove, minced 1 tbsp water (to loosen) DIP 4 tbsp mayo 1 tsp gochujang 1 garlic clove, minced 2 spring onions, finely chopped 1 lime, juiced METHOD 1. Preheat oven to 220 degrees celsius. Break down cauli into bitesize florets. 2. For the batter, in a bowl mix the flour, cornflour, 1 tbsp garlic powder, gochujang, buttermilk mix, salt + pepper. 3. Whisk well to combine - the batter should be loose pancake like consistency. If the batter is too thick, thin out with a splash more milk or water. 4. In a separate bowl, add the panko breadcrumbs, seasoning with salt, pepper + 1 tbsp garlic powder. 5. Toss the cauliflower in the batter mixture, coating fully, then add to the panko to coat completely. Place evenly spread out on a lined baking tray, Bake for 25-30 mins, or until cooked through. 6. Meanwhile, in a mixing bowl, combine the sauce ingredients. Do the same for the dip ingredients, seasoning both to taste. 7. Remove the cauli from oven, then toss through the sauce. Return to oven for another 2-3 mins for the sauce to soak in. 8. Remove from oven, top with sesame seeds, spring onion, red chilli, serve with the dip, eat immediately and enjoy! #bangbang #cauliflower #comfortfood #cauliflowerrecipes ♬ Transcend - IRSNa
Method
- Preheat oven to 220 degrees celsius and snap the cauliflower into florets.
- For the batter, in a bowl mix the flour, cornflour, one tbsp garlic powder, gochujang, oat milk, lemon juice and salt and pepper. Whisk well to combine until you've got a pancake batter-like consistency.
- In a separate bowl, add the panko breadcrumbs, seasoning with salt, pepper and the other tablespoon of garlic powder.
- Toss the cauliflower in the batter mixture then add to the panko to coat completely. Place evenly spread out on a lined baking tray. Bake for 25-30 mins, or until cooked through.
- Meanwhile, in a mixing bowl, combine the sauce ingredients. Do the same for the dip ingredients, seasoning both to taste.
- Remove the cauliflower from oven, then toss through the sauce. Return to oven for another two minutes for the sauce to soak in.
- Serve with the dip and enjoy.
