Ultimate Spaghetti Bolognese
- 2 mins
- 6 portions
- Medium
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Bang Bang Cauliflower
Our very own version of a favourite restaurant starter - bite sized cauliflower florets lightly battered and baked, served with a fabulous hot chilli sauce!
-
Cook: 25 mins
Prep: 10 mins - 2 portions
- Easy
Go back
Bang Bang Cauliflower
Our very own version of a favourite restaurant starter - bite sized cauliflower florets lightly battered and baked, served with a fabulous hot chilli sauce!
-
Cook: 25 mins
Prep: 10 mins - 2 portions
- Easy
Ingredients
| 75g Juvela Gluten Free White Mix | |
| 75ml milk | |
| Salt & freshly ground black pepper | |
| ½ cauliflower, cut into small florets | |
| 50g sweet chilli sauce | |
| 1tsp sriracha sauce | |
| 1tsp lime juice | |
| 1 spring onion, finely sliced | |
| 1tbsp fresh coriander |
Method
- Whisk together the Mix and milk and season well.
- Dip each cauliflower floret into the batter, allowing excess batter to drip off, then place onto a non-stick baking tray.
- Place in a preheated oven (200°C/180°C Fan/400°F/Gas Mark 6) for 20-25minutes, turning halfway through cooking.
- To make the sauce, combine hte sweet chill with the sraracha, lime juice, spring onion and coriander. Drizzle over the cauliflower (or dip florets into the sauce if you prefer).
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