Cauliflower Bao Buns with Lime & Chilli Slaw

Lucy's Cauliflower Bao

It's about time we shared a bao bun recipe! Made with Lucy's Ginger & Sesame Dressing and Lucy's Vegan Chilli Mayo, this one's indulgent, fiery and vegan-friendly. The perfect finger food for festive parties, or larger feasts with friends.


1 head Cauliflower, cut into florets

4 tbsp Lucy's Ginger & Sesame Dressing

2 tbsp Amoy's Low Salt Soy Sauce, plus extra to serve

1 Carrot, grated

1/4 Red cabbage, finely sliced

1/4 White cabbage, finely sliced

2 tbsp Lucy's Vegan Chilli Mayo, plus extra for dolloping.



1. Preheat the oven to 200C.

2. Drizzle the cauliflower florets in Lucy's Ginger & Sesame Dressing and Amoy Low Salt Soy Sauce, toss to coat. 

3. Roast the cauliflower in the oven for 20-25 minutes, until the florets are golden brown and softened but still retain some bite.

4. In the meantime, make the slaw by mixing together the carrot, red cabbage and white cabbage with 2 tbsp Lucy's Vegan Chilli Mayo.

5. 10 minutes before the cauliflower is ready, steam the bao buns according to the packet instructions.

6. Once the cauliflower and bao and cooked, you're ready to assemble! Start by spooning the slaw into the middle of the bao buns, followed by the roasted cauliflower and an extra dollop of Lucy's Vegan Chilli Mayo.

7. Serve on a platter and enjoy!


If you loved this recipe, you'll love these vegan-friendly Spicy Mexican Bean Burgers.

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