Bonfire Night Special: Bang Bang Cauliflower

As the autumn leaves fall and the crisp air carries the faint echoes of laughter and excitement, it can mean only one thing: Bonfire Night is just around the corner! Remember, remember, the 5th of November!

We’ve crafted a culinary treat as explosive in flavour as the fireworks themselves. Get ready to savour the crackling goodness of our Bang Bang Cauliflower, a dish designed to spark your taste buds with every bite. Bursting with textures and flavours, this dish pays homage to the radiant colours and crackling sounds that illuminate the darkness on Bonfire Night.

Our bang bang cauliflower can be enjoyed as a tasty savoury snack, starter or even as a side dish to a main meal….although given that it packs a punch in terms of flavour, it really should be the star of the show.

Ingredients

For the Cauliflower:

  • 300 grams cauliflower florets
  • 50 grams whole wheat flour
  • 1 large egg
  • 50 grams panko breadcrumbs
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste

For the Bang Bang Sauce:

  • 60 grams Greek yogurt
  • 15 grams mayonnaise
  • 15 grams honey
  • 15 grams Sriracha sauce
  • 5 ml rice vinegar
  • 5 ml lime juice
  • 5 grams Dijon mustard
  • Salt, to taste

Method

  1. Prepare the Cauliflower:
    • Preheat your oven to 200°C.
    • In a small bowl, beat the egg.
    • In a separate bowl, mix the whole wheat flour, panko breadcrumbs, paprika, garlic powder, salt, and pepper.
    • Dip each cauliflower floret into the beaten egg, ensuring it’s well-coated, and then roll it in the breadcrumb mixture. Place the coated cauliflower on a baking sheet lined with parchment paper.
  2. Bake the Cauliflower:
    • Bake the cauliflower in the oven for 20-25 minutes or until it’s golden brown and crispy. Turn the cauliflower halfway through the baking time for even browning.
  3. Prepare the Bang Bang Sauce:
    • In a small bowl, whisk together the Greek yoghurt, mayonnaise, honey, Sriracha sauce, rice vinegar, lime juice, Dijon mustard, and a pinch of salt. Adjust the spice level and sweetness to your liking by adding more Sriracha or honey if needed.
  4. Serve:
    • Once the cauliflower is crispy and golden, remove it from the oven and let it cool slightly.
    • Drizzle the Bang Bang sauce over the baked cauliflower or serve it on the side for dipping.
    • Serve your Bang Bang Cauliflower hot and enjoy!


If you enjoy this recipe, visit our recipes page right here, where you can explore a wider array of our mouthwatering culinary creations!


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Latest posts by Georgia Chilton (see all)

Published by Georgia Chilton

In her teenage years, a love of food and rowing led Georgia into this field as she wanted to know how to optimise performance through nutrition. With a BSc in Nutrition and an MSc in Sports and Exercise Nutrition, she has the skill set to help you track towards your goals and maximise your potential.

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