GF, DF

Tender whole roast cauliflower is smothered in a punchy bang bang sauce and topped with crunchy peanuts, fresh chilli & coriander. This is a showstopper! A celebration of Asian flavours and the diversity of vegetables.

This recipe is an example of how much can be done with humble vegetables. Who knew so much flavour could be packed into the humble cauliflower? It’s a stunner when served up to guests and will definitely have people going back for seconds.

If prepping ahead, I like to roast the cauliflower 2-6 hours before serving and glaze and bake it at the time. Very convenient!

What's in this recipe?

Peanut sauce

Peanut butter
Gives the sauce its addictive nutty flavour. I like to use a good quality natural peanut butter with no added sugar or oil for a more authentic flavour.
Gochujang
Gochujang is a Korean fermented chili bean paste. It adds a beautiful subtle heat to the sauce and reinforces the umami flavour - a secret weapon in this recipe! Can be found at most big supermarkets or Asian grocery stores.
Honey & apple cider vinegar
Honey adds sweetness and allows the cauliflower to caramelise. Can be substituted with sugar however I prefer a non-refined sweetener here. Apple cider vinegar is a sweet vinegar that helps to cut through the rich peanut butter and balance the sauce, giving it more flavour. Can be substituted with white vinegar.
Salt & soy sauce
Salt balances the sauce and helps to bring out the chili. Soy sauce gives it a salty umami flavour.
Coconut milk
Coconut milk is used to thin the sauce and give it a smooth, rich mouthfeel and a subtle coconut flavour. Can be substituted with coconut cream however you may also need to thin the sauce with a little water.

Bang band roast cauliflower

Whole cauliflower
I use a medium-large sized whole cauliflower for this recipe. You may need to increase the cooking time if your cauliflower is a little larger.
Extra virgin olive oil
Extra virgin olive oil is used to bake the cauliflower. Can be substituted with any neutral tasting vegetable oil however I prefer this as a healthier fat.
Coconut milk & lime juice
Coconut milk is poured around the base of the baked cauliflower and provides a wonderful creamy sauce that can be mopped up with the cauliflower. The lime juice helps to cut through the richness of the milk and balance all the flavours. Can be substituted with lemon juice.
Peanuts
Roasted peanuts are roughly chopped and sprinkled over the baked cauliflower. They reinforce the peanut flavour and provide wonderful texture to the dish - addictive!
Coriander & chili
Coriander and chili are flavour bombs that give this dish a whack load of fresh flavour and colour. Be sure to use long red chili’s with seeds removed if you are sensitive to chili. Mint or Thai basil also go beautifully with the coriander.

Step-by-step photos

Scoring cauliflower root

Drizzling cauliflower in oil

Wrapping cauliflower in foil

Cauliflower after baking

Glazing cauliflower in peanut sauce

Baked cauliflower ready to serve