Bang Bang Cauliflower

This is a little spicy but also a little sweet, and would probably be delicious with broccoli, tofu, or even chicken. It was so good that everyone in my house ate it, even the 2 year old! Adapted from Gordon Ramsay’s “Ramsay in 10.”

UPDATE: Yesterday, I made this by cooking the cauli and a pack of extra firm tofu in the oven using this method (SHEET PAN ROASTED BASIC TOFU AND VEGGIES), although I coated the tofu in some of the gluten free flour instead of cornstarch, and then I doubled the recipe for the sauce, and finished it all in a saute pan, and I think it was better than the first time. I also noticed that it was less spicy the second day. The steps/ingredients for the NEW METHOD are noted in ALL CAPS below.

Here’s what you need:

For the bang bang sauce (DOUBLE EACH INGREDIENT FOR SHEET NEW METHOD):

2 tablespoons sweet chili sauce or Chinese chili garlic sauce

4 tablespoons maple syrup

1 tablespoon Sriracha

For the remainder:

2 tablespoons vegetable oil

1/2 head of cauliflower, cut into small florets, plus tender green leaves reserved (if any)

1 PACKAGE EXTRA FIRM TOFU FOR NEW METHOD

1 tablespoon rice flour (I only had a gluten free flour blend that contained rice flour, so I used it, and it worked great) (DOUBLE FOR NEW METHOD)

2 tablespoons sesame oil (DOUBLE FOR NEW METHOD)

1/2 onion, thinly sliced (DOUBLE FOR NEW METHOD)

3/4 inch piece of ginger, peeled and sliced (DOUBLE FOR NEW METHOD)

2 cloves garlic, crushed (DOUBLE FOR NEW METHOD)

Here’s what you do:

1. Make the bang bang sauce: Combine the ingredients in a bowl and mix well.

2. Make the cauli: Heat the vegetable oil over high heat in a pan or wok. Toss the cauliflower with the rice flour. When the oil is hot, add the cauliflower and cook about 3-4 minutes, stirring occasionally (adding additional oil or cooking spray, and/or reducing heat slightly, to avoid burning). If you have tender leaves reserved, add them now and cook another 3 minutes. Then turn down heat to low.

FOR THE NEW METHOD: FOLLOW THESE INSTRUCTIONS FOR SHEET PAN ROASTING THE CAULI AND THE TOFU. DON’T ADD ANY SALT, AND FEEL FREE TO SUB THE GLUTEN FREE FLOUR FOR THE CORNSTARCH.

3. In a small saucepan, heat the sesame oil over medium high heat. When warm, add the onion, garlic and ginger, and cook until onion softens, stirring often, about 4 minutes. Stir in the bang bang sauce and turn off the heat.

4. Add the sauce to the cauliflower, and continue to cook over low heat for another 4-5 minutes until cauliflower is tender and the sauce is thick and sticky. [SAME FOR THE NEW METHOD, EXCEPT YOU NEED TO MOVE THE CAULI AND TOFU TO A SAUTE PAN, AND THEN ADD THE SAUCE.]

Serve over freshly steamed brown rice and enjoy!

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