RECIPE OF THE MONTH | September 2025
Bang bang Cauliflower
Serves: 2 | Preparation: 10 minutes | Cook Time: 15 minutes
Cauliflower takes centre stage in our colourful September Recipe of the Month at Forage. Crispy florets coated in a creamy, spicy bang bang sauce. A vibrant vegetarian dish that’s perfect for sharing or serving as a starter.
Ingredients
1 medium cauliflower, cut into bite-sized florets
1 tbsp Naija Jerk spice mix
100ml Ty Tanglwyst Milk
2 tbsp plain yogurt or mayo (for coating)
1 tbsp oil (rapeseed or veg oil)
2 tbsp Plain Flour
Salt, to taste
For the Sweet Chilli Dip:
3 tbsp sweet chilli sauce
1 tbsp yoghurt or mayo (optional, for creaminess)
Squeeze of lime (optional)
Method
1. In a bowl, mix the flour, spice mix, and a pinch of salt.
2. Steam the cauliflower florets for 10–12 minutes, or until tender but not mushy.
3. Dip each floret into the flour and spice mixture, then into the milk, and then back into the flour mixture to ensure a good coating.
4. Deep-fry or air-fry the coated cauliflower florets until crisp and golden.
5. For the dip, mix the sweet chilli sauce and yoghurt or mayonnaise (if using). Add a squeeze of lime for extra zing, if desired.
6. Serve the crispy cauliflower with the dip on the side.
Optional: garnish with pickled cauliflower, fresh chilli, or sesame seeds.
