Bang Bang Cauliflower Recipe – Sweet Chilli & Ginger Bliss

Last Updated on 2 months by Neha Deshmukh

Bang Bang Cauliflower Recipe – Sweet Chilli & Ginger Bliss

Hey everyone! If you’re anything like me, you’re always on the lookout for a snack that’s both satisfying and a little bit special. This Bang Bang Cauliflower is exactly that! I first stumbled upon a version of this at a friend’s party, and I knew I had to recreate it at home. It’s become a total crowd-pleaser, and I’m so excited to share my take with you. Get ready for crispy, golden cauliflower coated in a sweet, spicy, and utterly addictive sauce.

Why You’ll Love This Recipe

Seriously, what’s not to love? This recipe delivers a fantastic texture contrast – perfectly crispy cauliflower meets a luscious, sticky sauce. It’s quick to make, ready in under 30 minutes, and it’s a fantastic way to sneak in some veggies (especially if you have cauliflower skeptics in the family!). Plus, the flavour combination is just chef’s kiss. It’s sweet, spicy, tangy, and a little bit gingery – a total flavour explosion!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1/2 cup All-purpose flour (about 60g)
• 150 ml Milk
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 1/2 head of Cauliflower
• 3 tbsp Sweet Chilli Sauce
• 1 tbsp Lime Juice
• 1 tbsp Soy Sauce
• 1 tsp Olive Oil
• 1 tsp Crushed Ginger

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Sweet Chilli Sauce: This is the star of the show! There are tons of brands out there – I personally like Mae Ploy, but feel free to use your favourite. Heat levels vary, so if you’re sensitive to spice, start with a milder sauce.
• Cauliflower: Freshness is key! Look for a cauliflower head that feels firm and heavy for its size, with tightly packed florets. Avoid any with brown spots or a strong smell.
• Olive Oil: You can use either extra virgin olive oil or light olive oil for frying. Extra virgin will give a slightly richer flavour, but light olive oil has a higher smoke point, which is good for deep frying.
• Ginger: Freshly crushed ginger really makes a difference. Don’t skimp on this!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make that amazing Bang Bang sauce. In a bowl, whisk together the sweet chilli sauce, lime juice, soy sauce, olive oil, and crushed ginger.
2. Pour the sauce mixture into a pan and bring it to a boil. Then, reduce the heat and simmer for a few minutes, until it thickens slightly. Set it aside – we’ll come back to it later.
3. Now, chop the cauliflower into small, bite-sized florets. This helps them get extra crispy!
4. Time for the batter! In a separate bowl, whisk together the flour, milk, salt, and pepper until you have a smooth batter. It should be thick enough to coat the cauliflower, but not too heavy.
5. Heat up your oil in a wok or deep fryer. You want it nice and hot – around 180°C (350°F).
6. Dip each cauliflower floret into the batter, making sure it’s fully coated. Let any excess batter drip off before carefully dropping it into the hot oil.
7. Fry the cauliflower in batches until it’s golden brown and crispy. This usually takes about 3-5 minutes per batch.
8. Remove the fried cauliflower and place it on a paper towel-lined plate to drain any excess oil.
9. Finally, drizzle the warm Bang Bang sauce over the fried cauliflower, or serve it on the side for dipping. Enjoy immediately!

Expert Tips

• Don’t overcrowd the wok when frying. This will lower the oil temperature and result in soggy cauliflower.
• For extra crispy cauliflower, you can double fry it! Fry it once at a lower temperature, then again at a higher temperature.
• Taste the sauce and adjust the seasoning to your liking. Add a pinch of salt or a squeeze of lime juice if needed.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Swap the milk for plant-based milk (like almond or soy milk) and ensure your sweet chilli sauce is vegan-friendly.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of all-purpose flour. I find a blend with xanthan gum works best for binding.
• Spice Level Adjustment: If you like things extra spicy, add a pinch of red pepper flakes or a teaspoon of chilli garlic sauce to the Bang Bang sauce. My friend, Priya, always adds a dash of sriracha!
• Festival Adaptation: This makes a fantastic starter for parties and celebrations. You can even prepare the sauce ahead of time and keep it warm in a slow cooker.

Serving Suggestions

This Bang Bang Cauliflower is amazing on its own as a snack. But it also pairs well with:

• A side of steamed rice
• Noodles
• As a topping for salads
• With some spring rolls

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the cauliflower will lose some of its crispiness. Reheating in an air fryer can help restore some of the crunch.

FAQs

Is this recipe suitable for air frying?

Yes! You can definitely air fry this. Preheat your air fryer to 200°C (400°F). Spray the cauliflower florets with a little oil, then air fry for 15-20 minutes, flipping halfway through, until golden brown and crispy.

Can I use a different type of oil for frying?

You can use vegetable oil, canola oil, or peanut oil for frying. Just make sure it has a high smoke point.

How can I adjust the sweetness of the sauce?

If you prefer a less sweet sauce, reduce the amount of sweet chilli sauce and add a little more lime juice or soy sauce.

What’s the best way to prevent the cauliflower from becoming soggy?

Make sure the oil is hot enough, don’t overcrowd the wok, and drain the fried cauliflower on a paper towel-lined plate.

Can I prepare the sauce ahead of time?

Absolutely! You can make the sauce up to 3 days in advance and store it in an airtight container in the refrigerator. Just give it a good stir before using.

Enjoy making this recipe! I hope it becomes a favourite in your kitchen, just like it has in mine. Let me know in the comments how it turns out for you!