A delicious vegan recipe from Gordon Ramsay's cookbook "Ramsey in 10".
| Ingredients | ||
|---|---|---|
| 1/2 | Cauliflower, cut into florets, keep the tender leaves (if available) | |
| 1 | tablespoon(s) | Rice flour |
| 2 | tablespoon(s) | Vegetable oil |
| 1/2 | Small red onion | |
| 2-3 | cm | Fresh ginger |
| 2 | Garlic cloves | |
| 2 | tablespoon(s) | Sesame oil |
| 1 | handful | Coriander leaves |
| Ingredients | ||
|---|---|---|
| 2 | tablespoon(s) | Maple syrup or agave syrup |
| 2 | tablespoon(s) | Hot sauce (Cholula or Sriracha chili sauce) |
| 4 | tablespoon(s) | Sweet chili sauce |
Start by preparing the bang bang sauce: Mix all ingredients in a bowl until the sauce is fully blended. Set aside.
Roll the cauliflower florets in rice flour until each piece is evenly covered.
Heat a wok pan over high heat and add the vegetable oil. Once hot, add the cauliflower and stir-fry for about 3 minutes. If using cauliflower leaves, add them now and continue to stir-fry for another 3–4 minutes.
Meanwhile, peel the onion and slice it into rings. Peel the ginger and cut it into fine strips, then peel and finely chop or crush the garlic.
Heat a small pan over medium heat and add sesame oil. Once hot, sauté the onion, garlic, and ginger for about 2 minutes, stirring occasionally, until softened. Remove from the oven and stir in the bang bang sauce.
Add the onion and sauce mixture to the wok pan and stir well until the cauliflower is evenly coated. Transfer to a serving bowl, sprinkle with coriander leaves, and serve with steamed rice and green vegetables.
