Bang Bang Cauliflower and Corn Rolls
Make your own crunchy coated cauliflower and baby corn served with a spicy sauce. This works brilliantly in an air fryer if you have one, otherwise bake in the oven, but it will take longer.
Takes: 40 minutes
½ cauliflower, cut into small florets, washed and well dried on kitchen paper
8 pieces baby corn
6 tbsps plain flour
½ tsp paprika
½ tsp salt
Approx 150g Panko breadcrumbs
For the sauce
3 tbsps light mayonnaise
1 tbsp sriracha
1 tsp honey
1 tbsp sweet chilli sauce
1 lime, cut into wedges
Baby spinach leaves, washed
1 spring onion, thinly sliced
Few sesame and/or black sesame seeds
In a bowl, mix together the plain flour, paprika and salt then gradually whisk in about 5 tbsps cold water to make a fairly thick batter. Put the breadcrumbs into another bowl.
Bake the Rustic Rolls according to the pack instructions.
Dip the cauliflower florets and baby corn in the batter and place on a large plate. Scatter over the breadcrumbs then toss to evenly coat each piece.
If cooking in an air fryer, transfer them to the air fryer in a single layer (you may need to do this in batches, depending on the size of your fryer). Cook at 180°C for 7-8 minutes, checking after 6 minutes, or until golden and crunchy on the outside but just tender in the middle.
If cooking in an oven, transfer them onto a baking tray and cook at 180°C for about 25 minutes.
Meanwhile, make the bang bang sauce by mixing the ingredients together in a bowl.
Split the warm Rustic Rolls and add a few spinach leaves to each one. Add a little sauce on top then pile on the vegetables and drizzle over more sauce. Add a few spring onions and sprinkle over a few sesame seeds then serve with any extra sauce on the side.