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Vegan bang bang cauliflower with red onion and ginger served with white rice.
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Bang Bang Cauliflower Recipe

My take on bang bang cauliflower is inspired by one of Wagamama's popular side dishes, a fried cauliflower recipe in a sauce made from a combination of hot sauces, a bit of soy and sugar to give it all a beautiful hot, sweet and sour balance.
Course Main Course
Cuisine Anglo Asian
Diet Vegan
Keyword bang bang cauliflower, bang bang cauliflower wagamama style, Spicy bang bang cauliflower
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 2 Servings
Calories 400kcal
Author Brian Jones

Ingredients

For the Bang Bang Sauce:

  • 3 tablespoon Sriracha Sauce
  • 2 tablespoon Sweet Chilli Sauce
  • 2 tablespoon Dark Soy Sauce
  • 1 tablespoon Mirin
  • 1 tablespoon Water
  • 1 teaspoon Thai Red Curry Paste
  • 1 teaspoon Crispy Chilli Oil Lao Gan Ma
  • 1 teaspoon Dark Brown Sugar
  • ⅛ teaspoon MSG

For the Cauliflower:

  • 1 Small Cauliflower Around 350g (12oz) Florets
  • 1 tablespoon Cornflour Cornstarch in the US
  • 1 Medium Red Onion 150g
  • 6 Spring Onions
  • Oil for Frying
  • Sesame Seeds For garnish
  • 15 g Ginger ½ Thumb sized piece (Optional Garnish)
  • Fresh Coriander Leaves Optional Garnish

Instructions

  • Place all of the ingredients for the sauce in a bowl and mix them well.
  • Cut the cauliflower into bite-sized florets and toss them into a bowl.
  • Sprinkle the cornflour over the cauliflower and toss to coat well.
  • Top and tail the red onion, cut it in half and then slice it into strips around 5mm (¼") thick.
  • Slice the spring onions into rounds at a 45-degree angle to the stem, approximately 5mm (¼") thick.
  • Peel and cut the ginger into very thin batons.
  • Heat 2-3cm (1") of oil in the base of a wok until it reaches around 160-170°C, then fry the cauliflower until golden and crispy. I do this in two batches (around 3 minutes each batch), and then transfer to kitchen paper to absorb any excess oil.
  • Drain all but a scant coating of oil from the wok and return it to a high heat.
  • When it begins to shimmer, stir-fry the red onion and spring onions for 2 minutes.
  • Return the cauliflower to the wok, add the sauce and cook for 1 minute, tossing to coat the cauliflower in the sauce.
  • Serve garnished with the ginger batons, small coriander leaves and sesame seeds.

Notes

If you are making this vegan or vegetarian ensure that the Thai curry paste contains no shrimp paste.

Nutrition

Serving: 1 | Calories: 400kcal | Carbohydrates: 42g | Protein: 8g | Fat: 24g | Saturated Fat: 2g | Polyunsaturated Fat: 20g | Cholesterol: 1mg | Sodium: 1611mg | Fiber: 8g | Sugar: 26g
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