Hamdi Saidani This Gordon Ramsay’s Bang Bang Cauliflower Recipe is a crispy and spicy recipe, which is made with sweet chili sauce and sriracha. It’s a straightforward recipe, ready in about 10 minutes.
Gordon Ramsay’s Bang Bang Cauliflower Recipe Ingredients
For the Cauliflower:
- ½ head cauliflower, cut into small florets
- 1 heaped tbsp rice flour
- 2 tbsp vegetable oil
- ½ small red onion, thinly sliced
- 2–3 cm piece fresh ginger, julienned
- 2 garlic cloves, minced
- 2 tbsp sesame oil
- Small handful of fresh coriander leaves
For the Bang Bang Sauce:
- 2 tbsp maple syrup (or agave)
- 2 tbsp sriracha or Cholula hot sauce
- 4 tbsp sweet chili sauce
How To Make Gordon Ramsay’s Bang Bang Cauliflower Recipe
- Mix the Sauce: In a small bowl, stir together the maple syrup, sriracha, and sweet chili sauce until well combined. Set it aside.
- Coat the Cauliflower: Place the cauliflower florets in a large bowl and sprinkle with the rice flour. Toss until all the florets are lightly and evenly coated.
- Stir-Fry the Cauliflower: Heat the vegetable oil in a large wok or skillet over high heat. Add the coated cauliflower and stir-fry for 3–4 minutes until it’s golden and becoming tender. Add any tender cauliflower leaves you may have and cook for another 2 minutes.
- Sauté the Aromatics: While the cauliflower cooks, heat the sesame oil in a separate small pan over medium heat. Add the sliced red onion, julienned ginger, and minced garlic. Sauté for 2 minutes until they are soft and fragrant.
- Combine and Serve: Remove the aromatics from the heat and stir in the prepared bang bang sauce. Add the cooked cauliflower to the sauce, tossing until every piece is fully coated. Garnish with fresh coriander and serve immediately.
Recipe Tips
- How to get extra crispy cauliflower: The key is high heat and not overcrowding the pan. Cook in batches if necessary. Using rice flour also creates a lighter, crispier coating than regular flour.
- Can I make this in an air fryer? Yes! For an air fryer version, toss the flour-coated cauliflower with a little oil. Air fry at 400°F (200°C) for 10-12 minutes, shaking halfway, until golden and crispy. While it cooks, prepare the sauce and aromatics on the stovetop, then toss everything together.
- How to adjust the spice level: The heat comes from the sriracha. For a milder sauce, reduce the amount of sriracha to 1 tablespoon. For a spicier kick, add more to your liking.
- What’s the best way to cut the cauliflower? Try to cut the florets into uniform, bite-sized pieces. This ensures they all cook evenly and quickly.
What To Serve With Bang Bang Cauliflower
This quick and flavorful dish is incredibly versatile. Here are a few great ways to serve it:
- Over a bed of steamed jasmine or basmati rice.
- Tucked into warm tortillas for spicy vegan tacos.
- As the star of a vibrant grain bowl with edamame and avocado.
- Alongside soba or udon noodles.
How To Store Bang Bang Cauliflower
Refrigerate: This dish is best enjoyed immediately while the cauliflower is crispy. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The cauliflower will soften upon reheating. For best results, reheat in a hot pan or an air fryer to help it crisp up again.
Bang Bang Cauliflower Nutrition Facts
- Serving Size: 1/2 of the recipe
- Calories: 350kcal
- Carbohydrates: 40g
- Sugars: 25g
- Fat: 18g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is this Bang Bang Cauliflower recipe vegan?
Yes, this recipe is fully vegan as written, using maple syrup as the sweetener.
What can I use instead of rice flour?
If you don’t have rice flour, you can use cornstarch for a similarly crispy, gluten-free coating. All-purpose flour will also work, but the texture will be slightly less crisp.
Can I use frozen cauliflower for this recipe?
It is not recommended. Frozen cauliflower releases a lot of water when cooked, which will prevent it from getting golden and crispy. Fresh cauliflower is essential for the best texture.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Chicken Liver Pâté Recipe
- Gordon Ramsay Aglio e Olio Recipe
- Gordon Ramsay Chicken Parmesan Recipe
Gordon Ramsay’s Bang Bang Cauliflower Recipe
Description
A quick, crispy, and spicy vegan cauliflower dish inspired by Gordon Ramsay, tossed in a sweet and spicy bang bang sauce.
Ingredients
Instructions
- Stir together maple syrup, sriracha, and sweet chili sauce in a bowl.
- Toss cauliflower florets in rice flour until coated.
- Stir-fry cauliflower in hot vegetable oil for 4-6 minutes until golden.
- In a separate pan, sauté onion, ginger, and garlic in sesame oil for 2 minutes.
- Stir the sauce into the onion mixture.
- Add the crispy cauliflower to the sauce, toss to coat, and garnish with coriander.
Notes
- u003cliu003eu003cstrongu003eHigh Heat is Key:u003c/strongu003e Don’t be afraid to get your wok or pan very hot before adding the cauliflower to ensure it gets a good sear and doesn’t steam.u003c/liu003eu003cliu003eu003cstrongu003ePrep Ahead:u003c/strongu003e You can chop all your vegetables and mix the sauce ahead of time. The dish comes together in minutes, so having everything ready (mise en place) is helpful.u003c/liu003eu003cliu003eu003cstrongu003eCauliflower Leaves:u003c/strongu003e Don’t throw away the tender inner leaves of the cauliflower! They are delicious and get wonderfully crisp when stir-fried with the florets.u003c/liu003eu003cliu003eu003cstrongu003eGinger Prep:u003c/strongu003e To easily julienne ginger, first slice it into very thin u0022coins,u0022 then stack the coins and slice them into thin matchsticks.u003c/liu003e
