Bang Bang Cauliflower is a delicious and healthy dish that is inspired by my far too frequent visits to Wagamama’s. Whether you’re vegan or simply looking for a tasty meat-free side, this dish will be the perfect accompaniment.
What is Bang Bang Cauliflower?
At first, I assumed the name came from the level of spice in the dish, but as it turns out it comes from Bang Bang Chicken. Getting its name because of how the chicken is tenderised. Obviously, there is none of that going on here! I still like to think of this one’s bang as being derived from the spice it has.
My vegan bang bang cauliflower is based on a version that I had a Wagamama’s. It was the first time that I had ever had it and I was blown away! It was the perfect balance of spicy and sweet, with just the right amount of bite in the cauliflower.
While in the UK, the dish was popularised by Wagamama’s. It originated in Sichuan, China and is known for its spicy and savoury flavours [1].
Why does this recipe work?
There are quite a few recipes for Bang Bang Cauliflower online that call for the cauliflower to be battered. However, that’s not how I had it at Wagamama’s, or how I think it’s best. When done this way the natural cauliflower flavours are able to come through and mix with the sauce better.
Ingredient notes
Firecracker Sauce: This is the bit that brings it all together. You can find my recipe for it here. It’s pretty easy and a really good sauce to have on hand. Not only can you make firecracker cauliflower, but it works on all sorts of dishes.
Cauliflower: This is the star of the dish! When cooked just right, it should be just the right amount of crunch.
Red onion: It’s not strictly necessary, but it complements the cauliflower really well. It also looks good!
Ginger: The little ginger sticks bring a wonderful contrast to the cauliflower and introduce a unique spiciness to the firecracker sauce.
Coriander: Or cilantro, as it’s known in the states, gives you that freshness at the end and lifts the whole thing to the next level. If you don’t like it, you can of course, leave it out.
Oil: The recipe uses quite a lot of oil, but it really is necessary as that is the only fat. I like to use sunflower oil, but any neutral flavoured, high-ish smoke point oil will do fine. I wouldn’t use olive oil for example.
How to make Bang Bang Cauliflower
- Start by preparing the veg. Cut the cauliflower into bite sized florets, the onion into half moons and the ginger into little matchsticks. I found that if the cauliflower is larger than one normal bite, it becomes cumbersome to eat.
- Add the florets into a mixing bowl with the cornflour (cornstarch for my American friends), then mix to coat. This will help to give a crispy crust to the cauliflower. The cornflour will also help to thicken our sauce at the end.
- Heat the oil in the wok.
As much as I love my westernised non-stick wok for so many things. I think that a proper traditional wok is the best tool for the job here.
- Add the cauliflower to the hot oil carefully and stir-fry until lightly golden on each side.
- Once a bit of colour has developed, put a lid on and let the cauliflower steam for a few minutes to soften.
- While it’s steaming, fry the onion in a small amount of oil. Then when soft add the ginger sticks and fry for a minute or two until fragrant.
- Once the cauliflower is soft, add the onions and ginger. Then add the sauce and mix to combine. Then fold in 90% of the coriander.
- Serve with the rest of the coriander and sesame seeds for garnish.
Variations and Serving Suggestions
You can try adding ingredients such as sliced bell peppers, diced carrots, or chopped spring onions (scallions for the Americans here). These ingredients not only add additional flavour but also provide additional nutrients and a pop of colour.
My Bang Bang Cauliflower can be served as a main dish or as a side. To serve as a main dish, try serving it over a bed of rice or noodles. As a side dish, it pairs well with a variety of dishes, such as stir-fry, grilled vegetables, or my spicy Korean ramen.
Frequently asked questions
Do I have to use cornflower?
You can use any starch that you like. It should work in a similar way. The original Wagamama’s recipe actually just uses normal flower.
Is bang bang cauliflower healthy?
Cauliflower itself if very healthy. It’s full of antioxidants and it’s high in fibre while also being low in calories [2]. There’s a fair amount of oil in the recipe, but when eaten as part of a balanced diet it’s not too bad.
Is bang bang cauliflower spicy?
It certainly can be! My version is fairly spicy, by it will all depend on how much chili you add to the sauce when you make it.
Where is bang bang cauliflower from?
The original dish of bang bang chicken is from the Sichuan province in China. Bang bang cauliflower is derived from that but is a more westernised veganised version. The first time I found it was in the Wagamama’s restaurant.
Bang Bang Cauliflower
Equipment
- 1 Wok
Ingredients
- 1/2 Head Cauliflower About 500g
- 1 Medium Red onion
- 1 Piece Ginger
- 3 Tbsp Cornflour Cornstarch in the U.S.
- 5 tbsp oil Neutral
- 150 ml Firecracker sauce
- 1 Bunch Coriander aka cilantro
- 1 tbsp Sesame seeds
Instructions
- Cut the cauliflower up into bite sized florets, the onion into half moons and the ginger into matchsticks.1/2 Head Cauliflower
- Pop the florets into a bowl and sprinkle some corn starch over them so they’ll crisp up nicely.3 Tbsp Cornflour
- Add the oil to a large wok and when it’s hot add the cauliflower.5 tbsp oil
- Stir fry until slightly crispy and starting to brown on all sides.
- Add a lid to the wok so the cauliflower can steam and soften in the middle.
- While the cauliflower is steaming, fry off the onion in a separate pan.1 Medium Red onion
- When the onion is soft, add the ginger for just a couple of minutes until fragrant. Then add both to the cauliflower.1 Piece Ginger
- Now add the firecracker sauce and toss to combine.150 ml Firecracker sauce
- Fold in 90% of the coriander1 Bunch Coriander
- Serve and sprinkle with the sesame seeds and the remaining coriander.1 tbsp Sesame seeds