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Bang Bang Cauliflower Tarts (Vegan)

November 28, 2024

Filled with beautiful fresh ingredients, these bite-sized cauliflower tarts with a wickedly good homemade bang bang sauce are an easy go-to when entertaining over the festive season. Use the best quality store-bought pastry shells you can find (we used Confiletas vegan-friendly Mini Savoury Round Pastry Cases), it makes prep so much easier.

Another tasty plant-based recipe by Chef Berlinda.

Ingredients

The Batter

2 tbsp plant-based Nuttelex (Melted)

150g plain flour

3 tsp smoked paprika

pinch of salt and black pepper

250 ml plant milk (unsweetened)

210g panko breadcrumbs

The Cauliflower

500g cauliflower florets (after cutting)

The Garnish

1 medium tomatoes (diced)

1 spring onions (sliced thinly)

1 big red chilli (Deseeded and diced finely)

1 green baby romaine lettuce (shredded)

The Tart Shells

10 -12 ready made mini savoury tartlets shells (Pre- Baked) we used Confiletas Mini Savoury Round Pastry Cases (Vegan)

The Bang Bang Sauce

200g sweet chilli sauce

4 tbsp sriracha

2 tsp light soy sauce

3-4 tsp lime juice (to taste)

½ tsp salt

TOOLS

Baking tray

Baking paper

Large bowl

Directions

1Preheat oven at 200°C. Line a baking tray with baking paper.

2Combine flour, paprika, Nuttelex, a pinch of salt and black pepper together in a bowl. Whisk in the milk to make a smooth batter.

3Place breadcrumbs into a separate shallow bowl.

4Dip each cauliflower floret into the batter then dip each cauliflower floret into the batter and coat with breadcrumbs.

5Continue until all of the florets have been coated. Then place the breaded cauliflower florets onto a baking tray lined with baking paper.

6Bake for 25-30 mins in preheated oven at 200°C until golden and crisp.

7 Meanwhile, in a bowl whisk together all the Bang Bang sauce ingredients and set aside.

8Allow the cauliflower to cool slightly & then place into a large bowl. Drizzle over the bang bang sauce and toss to coat the cauliflower florets.

9To assemble, fill the base of each pastry shell with shredded romaine lettuce, add a cauliflower floret, then sprinkle with the diced tomatoes, spring onions, and chilli. Then serve.

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