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Bang bang cauliflower stir fry bowls

Bang bang cauliflower stir fry bowls

This week has been pretty hectic, I’ve been recovering from a flu infection since Monday (coodoes to the antibiotics). Aside from that, I have been baking non-stop with a vegan baking course I have been doing online this past week. I have made almost ten recipes out of sixteen and have five or so more to go. Sheesh, it’s been rough, therefore these bang-bang cauli bowls have been life!

This week has been pretty hectic, I’ve been recovering from a flu infection since Monday (coodoes to the antibiotics). Aside from that, I have been baking non-stop with a vegan baking course I have been doing online this past week. I have made almost ten recipes out of sixteen and have five or so more to go. Sheesh, it’s been rough, therefore these bang-bang cauli bowls have been life!

You can whip this dinner up in under 20 minutes. The veggies and tofu can be sliced beforehand and the sauce ingredients are already in your cupboard (hopefully, otherwise you’ll have to make a quick stop to get dinner on the go). It’s been so challenging and somewhat enriching to do something otherwise than the normal day to day. I have been rolling croissants tonight and I have to say the amount of labor that goes into some of these baked goods makes me think that, baking is, in fact, the pleasure for the baker. Otherwise, what’s it all for, it gets devoured or discarded in a few minutes!

But like I said it’s the pleasure of the baker or maker at the end of the day and the look on my husbands face when he realizes what he’s eating is vegan is all what the assurance for me that I am on the right track here. There are quite a few recipes that I won’t pass by him unfortunately ,but the double doc brownies that I made this week went down pretty well with ice cream if I say so myself.

Cauliflower is one of my all-time favorite veggies, just because it’s so easy and versatile to use! I love to use it in sauces, risotto, roasted in a wrap, pizza base, coated, deep-fried you name it! It’s the carb conscious dream veg and recently mine too! I fancy all these cauli recipes, but the Asian flavors just keep on calling my name and all of it simply works so well as a wonderful medly with the crunchy veg, crispy fried tofu, and spiralized zucchini and noodles.

Recipe

Print Recipe
0
min
Prep Time
0
min
Cook Time

Serves

2-4 people

Difficulty

Beginner

Bang bang cauliflower stir fry bowls

Bang bang cauliflower stir fry bowls

Ingredients 

  • two cups cauliflower flowers
  • 1/2 cup canned chickpeas
  • 2 medium zucchini’s
  • 1-2 medium carrots
  • 1 cup sliced baby corn
  • 1/4 cup pineapple
  • 1/2 cup chopped red pepper
  • 2/3 cup shitake or brown mushrooms
  • 1/4 cup red onion
  • 1 cup purple cabbage
  • 1 cup sliced tofu
  • Soba noodles
  • fresh basil leaves
  • Chopped spring onion
  • toasted cashews
  • Fresh lime slices

Sauce

  • 1/3 cup maple syrup
  • 1/3 cup soy sauce
  • 1 1/2 tsp miso paste (optional)
  • 1 tsp ginger powder
  • 1-2 fresh garlic or garlic flakes
  • juice of a fresh lime
  • 1 tbsp sweet chilli sauce
  • Pinch of chilli
  • salt and pepper to taste

Bang bang cauli sauce

  • 2 tbsp tomato sauce
  • 1 tsp soy sauce
  • 1 tsp miso paste or worcestershire sauce
  • 1/4 tsp garlic flakes
  • 1-2 tsp water

Bang bang cauli

  • 1/2 cup all-purpose flour
  • 2 tsp spelt flour or corn starch
  • 3/4 cup water
  • salt and pepper
  • Olive oil

Method

  1. Whilst the cauliflower is cooking, heat up water for the pasta, add salt and a bit of olive oil.
  2. Heat up a skillet with olive oil add the sliced vegetables and sautée until al dente, remove and then add the sliced tofu and fry until crispy in olive oil.
  3. Whisk together the stirfry sauce and add some of the stirfry sauce and then let the tofu become crispy and sticky and set aside.
  4. Spiralize the second zucchini and while the pasta is almost done, add the spiralized zucchini and then let it boil for 4-8 minutes, remove to drain and then place the pasta in a bowl, swirled up nicely with a fork add the sauteed vegetables, bang bang cauli and sticky tofu.
  5. Add fresh basil leaves, limes slices and toasted cashews on top.

Bang bang cauli

  1. Preheat oven to 175 degrees Celcius.
  2. Mix together the dry ingredients and then coat the cauliflower florets by placing it all in a ziplock bag and shaking it all until covered.
  3. You can add the chickpeas to the mix too or you can roast them on their own.
  4. Place on a baking tray and then brush lightly with olive oil and bake for ten minutes, flip and add some more oil if needed.
  5. Leave to cool slightly before tossing in the sauce ingredients and sauteing until gooey and sticky.
  6. place in the oven to stay warm until dishing time.

Notes:

  • To make this dish carb clever, start by replacing the flour with almond meal.
  • Replace the noodles with cauliflower rice or completely with zucchini noodles.
  • The maple syrup can be replaced with agave or honey if you want.
  • The tofu can be replaced with chickpea tofu, find the recipe here.

Hope you have a fabulous weekend*

M*

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