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Prep 10 minutes
Total 20 minutes

Bang Bang Cauliflower

Bang bang cauliflower is a very popular vegetarian/vegan starter served in restaurants. The cauliflower is cut into florets, shallow fried and coated with a wonderful sweet and spicy sauce. The crispy cauliflower florets are a treat to our senses.

Serves
US|Metric
ingredients
  • Cauliflower: 1 (cut into florets)
  • Corn flour: 3/4 cup
  • Salt: 1/2 tsp (to taste)
  • Hot water : 1 litre
  • Soy sauce: 1 tsp
  • Sweet chilli sauce: 3 tbsp
  • Sriracha hot chilli sauce: 1-2 tbsp
  • Oil: 1 cup
  • Sesame seeds: 1 tsp (garnish)
  • Spring onion greens: 1 tbsp (chopped for garnish)

Bang Bang Cauliflower

Bang bang cauliflower is a very popular vegetarian/vegan starter served in restaurants. The cauliflower is cut into florets, shallow fried and coated with a wonderful sweet and spicy sauce. The crispy cauliflower florets are a treat to our senses.

Step 1:

Cut the cauliflower into florets.

Step 2:

Bring the water to a boil in the kettle. Soak the florets in hot water for 2 minutes.

Step 3:

In a large bowl, add the corn flour and salt. Mix well.

Step 4:

Drain the water from the florets and add the flour mix on top of the florets. Mix well so that each floret is coated with corn flour. Meanwhile in a large frying pan, add oil and let it heat up for 5-6 minutes. Check if the oil is hot enough for frying.

Step 5:

Once the oil is hot, place few florets at a time in the oil. Cook them for 2 minutes on each side until there is slight browning.

Step 6:

Transfer them to a tray lined with kitchen tissue (to soak up extra oil). Fry the remaining florets.

Step 7:

Prepare the sauce using soy sauce, sweet chilli sauce and sriracha in a bowl.

Step 8:

In a separate large wok/frying pan (or transfer the oil into a jar and use the same frying pan used for frying), add the fried florets and the sauce. Let it heat up on a medium flame. Mix well and let the sauce coat all the florets (this also helps to reheat the first batch of florets). This will take less than a minute. Garnish with sesame seeds and spring onion greens. Enjoy the, while they are hot.