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Sweet hoisin cauliflower baos

Name: Sweet hoisin cauliflower baos
Cook time: 30 min
Yield: 1

with pickled carrot and Szechuan roasted peanuts

Ready in around 30 mins

RECIPE FACT:

Bao buns, also known as baozi or steamed buns, are believed to have originated in China over a thousand years ago during the Tang Dynasty.

Nutritional Info:

Energy: 3308kj (791Kcal)
Protein: 17g
Carbohydrate: 87g
Fat: 38g
Contains: Gluten, Peanuts, Soy Sesame, Egg

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰c (fan bake).
1. TO ROAST THE CAULIFLOWER:

Cut the cauliflower into bite-sized pieces and place on a lined baking dish. Pour over the sweet hoisin sauce, drizzle with a little oil and toss gently so the cauliflower is well coated. Season and bake for 18-20 mins, or until the cauliflower is tender and golden around the edges. For extra char, switch the oven setting to grill for the last 1-2 mins of cooking.
2. TO PREPARE THE PICKLED VEGETABLES:

Using half the carrot, peel and make ribbons by pulling a peeler the full length along the carrot, rotating after each peel and add to a small bowl. Pour over the pickle dressing and toss to combine. Add the sliced red cabbage to a separate bowl. Thinly slice the spring onion on the diagonal and add to the bowl.
3. TO COOK THE BAO BUNS:

Stove top steamer (preferred): Quarter fill a pot with water that holds a steamer or a metal colander and can be covered with a lid and bring up to the boil over a medium-high heat. Line the steamer or colander with baking paper and arrange the bao buns on the paper. Once the water is boiling, place the steamer or colander over the water, cover and steam for 4-5 mins. Remove from the heat and keep covered until ready to use. Microwave option: Wrap the bao buns in a paper towel and place in the microwave. Cook for 30-60 secs on high (750w).
TO SERVE:

Carefully remove the bao buns with tongs and open gently. Add a spoonful of red cabbage and spring onion salad followed by the sweet hoisin cauliflower and pickled carrots. Dollop with sriracha mayo and sprinkle over Szechuan roasted peanuts. Serve any remaining vegetables on the side with a drizzle of the pickle dressing.