Bang Bang Cauliflower

Featured on Eva Pau’s Asian Christmas, this recipe turns cauliflower into a festive sharing dish with bold flavour and satisfying texture. The batter creates a crisp shell while the bang bang sauce adds richness and gentle spice. Finished with scallion and shichimi togarashi, it works as a starter, side dish, or party plate that appeals to both vegetable lovers and anyone looking for something indulgent and full of flavour.

Bang Bang Cauliflower

This bang bang cauliflower is crisp, golden, and coated in a light batter that fries beautifully around tender cauliflower florets. Served with a creamy spicy sauce made with Japanese mayonnaise, sriracha, and sweet chilli, it delivers crunch, heat, and sweetness in every bite.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 people

Course: Side Dish, Starter

Cuisine: Asian Fusion

Ingredients Method Notes

Ingredients

  

For the Cauliflower

• 1 large head cauliflower cut into florets
• 1 scallion chopped
• 1 tsp shichimi togarashi Japanese 7 spice powder
• Salt

Batter Mix

• 240 g plain flour
• 120 g cornflour
• 2 tsp baking powder
• 2 tsp bicarbonate of soda
• 400 ml cold water
• 2 tsp garlic powder
• 2 tsp salt
• 1 tsp coarse black pepper

Bang Bang Sauce

• 170 g Japanese mayonnaise
• 2 tbsp sriracha sauce
• 2 tbsp sweet chilli sauce

Method

 

Make the Batter

1. In a large bowl, combine plain flour, cornflour, baking powder, bicarbonate of soda, garlic powder, salt, and black pepper.
2. Slowly add the cold water while mixing until a smooth batter forms.

Prepare the Cauliflower

1. Cut the cauliflower into bite-sized florets.
2. Heat about 1 inch of oil in a wok or frying pan to 175°C.
3. Dip each cauliflower floret into the batter, ensuring it is well coated.

Fry

1. Shallow fry the cauliflower for about 3 minutes on each side until golden brown and crisp.
2. Remove and place on kitchen paper to drain excess oil.

Make the Bang Bang Sauce

1. In a small bowl, mix together Japanese mayonnaise, sriracha, sweet chilli sauce, and a pinch of salt until smooth.

Serve

1. Arrange the crispy cauliflower on a serving plate.
2. Sprinkle with chopped scallion and shichimi togarashi.
3. Serve with the bang bang sauce on the side.

Notes

• Cold water helps create a lighter crisp batter.
• Fry in batches to keep the oil temperature stable.
• Best served immediately while crispy.