G and I eat together most nights, even if that means cooking a little later. For me, this is an important part of my day where I can A) find out what G has been up to and B) unload all of my thoughts that I’ve had throughout the day verbally, that I haven’t been able to share with anyone else.
Even growing up dinner time has always been about sitting down with my family (no phones allowed) to talk about our days and have real, quality time together. Perhaps people think that this is a bit ‘traditional’ but it’s the way I like it.
Anyway, G has been working quite late recently and so I find myself occasionally having a bit of extra time in the flat before dinner. The other week I fancied making a ‘side’ for dinner that was yummy and satisfying, but also healthy. I’d heard quite a lot about ‘bang bang cauliflower’ on Instagram and in other blogs and happened to have all of the ingredients (there aren’t many) – so I gave them a whirl.
They were amazing. Even when G arrived home and they had gone cold, we managed to eat the entire plate! 100000% recommend making – if you do let me know what you think by commenting below.
½ head of cauliflower (cut into bite sized florets)
1 ½ cups panko breadcrumbs
2 large eggs (whisked)
Small handful on fresh parsley (finely chopped)
2 tbsp. sweet chilli sauce
¼ cup fat free Greek yoghurt
1 tbsp. honey
– Preheat the oven to 200°C fan and line a baking sheet with parchment or foil.
– Dip the cauliflower pieces in the egg so they are covered. Let excess drip off before rolling in the panko breadcrumbs until fully covered.
– Place florets onto the baking tray so they are not touching and repeat until all cauliflower is coated.
– Bake in the oven for about 20 minutes or until breadcrumbs is dark brown and crunchy.
– While the cauliflower is in the oven, make the ‘bang bang’ sauce. Add the sweet chilli, yoghurt, honey and chilli flakes into a small bowl and mix.
– Once the cauliflower is cooked place on a serving dish with the sauce, sprinkle with fresh parsley and dig in!