Cumin-Turmeric Crispy Cauliflower Bao with Mint-Cilantro Chutney

Recipe details

Yield

2 people

Prep time

40 minutes

Cook time

30 minutes

Total time

55 minutes

Ingredients

• 4 buns store-bought plain bao buns (folded/lotus style) (check the label to confirm no soy, dairy, or sesame oil)
• 1 small head cauliflower, cut into small florets, roughly 1-inch pieces
• 3 tbsp neutral oil (such as sunflower or avocado oil)
• 1½ tsp ground cumin
• ¾ tsp ground turmeric
• ½ tsp chili flakes (or chili powder) (use ¼ tsp if you want mild heat)
• ½ tsp ground coriander
• ¾ tsp fine sea salt (plus more to taste)
• 2 tbsp cornstarch (helps the cauliflower go extra crispy)
• 1 cup loosely packed fresh cilantro, stems included (for the chutney)
• ½ cup loosely packed fresh mint leaves (for the chutney)
• 1 small green chili (such as serrano or jalapeño), roughly chopped (deseed for less heat)
• 2 cloves garlic cloves, peeled (for the chutney)
• 1 tsp fresh ginger, peeled and grated (for the chutney)
• 2 limes lime (1 juiced for chutney, 1 cut into wedges for serving)
• 2–3 tbsp water (to loosen the chutney)
• ½ small red onion, very thinly sliced (for quick-pickling and garnish)
• 2 tbsp rice vinegar (for the pickled onion)
• 1 tsp sugar (for the pickled onion)
• a pinch pinch of salt (for the pickled onion brine)
• ¼ medium cucumber, thinly sliced into rounds (for serving inside the bao)

Instructions

1. Pull the 4 bao buns from the freezer and set them on the counter to thaw at room temperature for 20–25 minutes before steaming. They should feel just pliable and no longer rock-hard when you press them gently.
2. While the buns thaw, start the quick-pickled onion. Slice ½ small red onion very thinly. In a small saucepan over medium heat, combine 2 tbsp rice vinegar, 1 tsp sugar, and a pinch of salt. Stir for about 30 seconds until the sugar dissolves, then pour over the sliced onion in a small bowl. Press the onion down so it's submerged. Set aside; it'll soften and turn pink as you work.
3. Cut 1 small head cauliflower (about 1 lb / 450 g) into small florets, aiming for roughly 1-inch pieces so they cook evenly and fit neatly in the buns.
4. In a large mixing bowl, whisk together 3 tbsp neutral oil, 1½ tsp ground cumin, ¾ tsp ground turmeric, ½ tsp chili flakes, ½ tsp ground coriander, ¾ tsp fine sea salt, and 2 tbsp cornstarch. Add the cauliflower florets and toss well until every piece is coated in the golden spice mix.
5. Preheat your air fryer to 400°F (200°C) for 3 minutes. Arrange the spiced cauliflower in a single layer in the basket, don't pile them; work in two batches if needed. Air fry for 15 minutes, shaking the basket halfway through, until the florets are deep golden with slightly charred edges and smell intensely nutty and spiced.
6. While the cauliflower is in the air fryer, make the mint-cilantro chutney. Add 1 cup loosely packed fresh cilantro (stems included, 25 g), ½ cup loosely packed fresh mint leaves (12 g), 1 small green chili (roughly chopped), 2 peeled garlic cloves, 1 tsp grated fresh ginger, and the juice of 1 lime to your blender or food processor. Blend, adding 2–3 tbsp water a little at a time, until you get a spoonable, bright green sauce. Taste and add a pinch of salt if it needs it.
7. Slice ¼ medium cucumber into thin rounds and cut the remaining 1 lime into wedges. Set everything on a board so you're ready to assemble.
8. Once the cauliflower is done, steam the bao buns. Place them in your steamer over boiling water and steam for 5–6 minutes, until they are puffy, glossy, and hot all the way through. Open one gently, it should pull apart easily with soft, pillowy insides.
9. Assemble the bao. Open each bun and spread a generous spoonful of chutney on the inside. Lay in 2–3 cucumber rounds, then pile in the crispy cauliflower. Top with a few strands of pickled red onion. Spoon a little extra chutney over the top and serve immediately with lime wedges on the side.