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Wagamama

Bang Bang Cauliflower Recipe

Master how to make Wagamama's iconic bang bang cauliflower at home with this quick and easy recipe. Crispy battered cauliflower coated in a sweet-spicy sauce delivers restaurant-quality flavor in your kitchen. Perfect as a starter or side dish that's vegetarian-friendly but packed with bold flavor.

Prep

15 mins

Cook

25 mins

Serve

Kcal

320

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 medium cauliflower (about 800g), cut into florets</li><li class="ingredients-single-item">150g rice flour (or plain flour)</li><li class="ingredients-single-item">150ml cold water</li><li class="ingredients-single-item">2 tsp sea salt</li><li class="ingredients-single-item">1 tsp white pepper</li><li class="ingredients-single-item">Vegetable oil for deep frying</li><li class="ingredients-single-item">4 tbsp bang bang sauce (or 3 tbsp sriracha, 1 tbsp tomato ketchup, 1 tbsp maple syrup mixed together)</li><li class="ingredients-single-item">2 spring onions, finely sliced</li><li class="ingredients-single-item">1 red chili, deseeded and finely sliced</li><li class="ingredients-single-item">1 tbsp toasted sesame seeds</li><li class="ingredients-single-item">Fresh coriander leaves, for garnish</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Begin by washing and thoroughly drying the cauliflower florets. It's crucial they're completely dry before coating, otherwise the batter won't adhere properly. Cut the florets into bite-sized pieces, roughly 3-4cm each.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> In a large bowl, whisk together the rice flour, cold water, sea salt, and white pepper until smooth. The consistency should be similar to double cream – thick enough to coat the back of a spoon but still pourable. If it's too thick, add a splash more water; if too thin, add a bit more flour.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Heat vegetable oil in a deep pan or wok to 180°C. You'll need enough oil to submerge the cauliflower pieces. If you don't have a thermometer, test by dropping a tiny bit of batter in – it should sizzle immediately and float to the top.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Working in batches, dip each cauliflower piece into the batter, allowing excess to drip off for a few seconds. Carefully lower into the hot oil and fry for 3-4 minutes until golden brown and crispy. Don't overcrowd the pan as this will lower the oil temperature and make the cauliflower soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Using a slotted spoon, transfer the fried cauliflower to a plate lined with kitchen paper to absorb excess oil. Continue until all the cauliflower is fried. Keep warm in a low oven (about 120°C) if necessary while you finish frying.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> If making your own bang bang sauce, mix the sriracha, tomato ketchup, and maple syrup in a small bowl until well combined. Taste and adjust seasoning if needed – you want a perfect balance of spicy, sweet and tangy.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Transfer the crispy cauliflower to a large mixing bowl, pour over the bang bang sauce, and gently toss until all pieces are evenly coated. Do this just before serving to maintain the crispiness.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Serve immediately on a warm plate, garnished with sliced spring onions, red chili, toasted sesame seeds, and fresh coriander leaves. This dish is best enjoyed straight away while the cauliflower is still hot and crispy with the sauce just clinging to each piece.</li></ol>

FAQ for

Bang Bang Cauliflower Recipe

What is bang bang sauce and what does it taste like?

Bang bang sauce is a creamy, spicy Chinese condiment that combines sweet, tangy and spicy elements. For this recipe, we've simplified it to a mixture of sriracha, tomato ketchup, and maple syrup, creating a perfect balance of heat, sweetness and acidity that coats the crispy cauliflower.

What's the secret to getting crispy fried cauliflower?

The secret to perfectly crispy fried cauliflower is threefold: ensure the cauliflower florets are completely dry before battering, maintain the oil at a constant 180°C temperature, and don't overcrowd the pan which lowers the temperature and creates steam, resulting in soggy rather than crispy batter.

Can I make crispy bang bang cauliflower in an air fryer instead of deep frying?

Yes, you can adapt this recipe for an air fryer. Coat the cauliflower as directed, then spray with oil and air fry at 200°C for about 12-15 minutes, shaking halfway through. The results won't be quite as crispy but still delicious and significantly lower in oil.

Is this spicy cauliflower dish suitable for vegans?

Yes, this bang bang cauliflower recipe is completely vegan-friendly. It uses plant-based ingredients throughout, from the rice flour batter to the sriracha-based sauce. Just ensure any shop-bought bang bang sauce is also vegan if you're using that instead of making your own.

How can I serve crispy fried cauliflower as part of a larger meal?

This crispy cauliflower works brilliantly as a starter, side dish, or as part of an Asian-inspired feast. Serve it alongside steamed rice, noodles, or other Chinese dishes. For a complete meal, pair it with a fresh Asian slaw or simple stir-fried vegetables.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.

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  "name": "Crispy Bang Bang Cauliflower Recipe",
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    "1 medium cauliflower (about 800g), cut into florets",
    "150g rice flour (or plain flour)",
    "150ml cold water",
    "2 tsp sea salt",
    "1 tsp white pepper",
    "Vegetable oil for deep frying",
    "4 tbsp bang bang sauce (or 3 tbsp sriracha, 1 tbsp tomato ketchup, 1 tbsp maple syrup mixed together)",
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    "1 red chili, deseeded and finely sliced",
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      "text": "Begin by washing and thoroughly drying the cauliflower florets. It's crucial they're completely dry before coating, otherwise the batter won't adhere properly. Cut the florets into bite-sized pieces, roughly 3-4cm each."
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      "name": "Make batter",
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    {
      "@type": "HowToStep",
      "name": "Heat oil",
      "text": "Heat vegetable oil in a deep pan or wok to 180°C. You'll need enough oil to submerge the cauliflower pieces. If you don't have a thermometer, test by dropping a tiny bit of batter in – it should sizzle immediately and float to the top."
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      "@type": "HowToStep",
      "name": "Fry cauliflower",
      "text": "Working in batches, dip each cauliflower piece into the batter, allowing excess to drip off for a few seconds. Carefully lower into the hot oil and fry for 3-4 minutes until golden brown and crispy. Don't overcrowd the pan as this will lower the oil temperature and make the cauliflower soggy."
    },
    {
      "@type": "HowToStep",
      "name": "Drain",
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    },
    {
      "@type": "HowToStep",
      "name": "Prepare sauce",
      "text": "If making your own bang bang sauce, mix the sriracha, tomato ketchup, and maple syrup in a small bowl until well combined. Taste and adjust seasoning if needed – you want a perfect balance of spicy, sweet and tangy."
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      "author": "Sanjay Patel",
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      "reviewBody": "This bang bang cauliflower is absolutely divine! The perfect balance of crispy exterior and tender interior. The sauce has just the right amount of heat and sweetness. My family couldn't get enough!",
      "name": "Perfectly Crispy and Flavorful",
      "reviewRating": {
        "@type": "Rating",
        "ratingValue": "5"
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    {
      "@type": "Review",
      "author": "Astrid Bergman",
      "datePublished": "2024-05-12",
      "reviewBody": "I've tried many bang bang cauliflower recipes and this one tops them all! The rice flour makes such a difference in achieving that perfect crispiness. Will definitely be making this again for our next dinner party.",
      "name": "Best Bang Bang Cauliflower Ever",
      "reviewRating": {
        "@type": "Rating",
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    },
    {
      "@type": "Review",
      "author": "Maria Gonzalez",
      "datePublished": "2024-05-15",
      "reviewBody": "Made this for a potluck and it was the first dish to disappear! Even my meat-loving friends were impressed. The homemade bang bang sauce is so much better than store-bought versions. A new favorite in our house!",
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      "@type": "Review",
      "author": "Liam O'Connor",
      "datePublished": "2024-05-17",
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      "@type": "Review",
      "author": "Fatima Al-Hassan",
      "datePublished": "2024-05-19",
      "reviewBody": "I've been trying to incorporate more vegetarian dishes into our meals and this was a huge hit! The cauliflower has such a meaty texture when prepared this way. The bang bang sauce is perfectly balanced - spicy, sweet, and tangy all at once.",
      "name": "Perfect Vegetarian Option",
      "reviewRating": {
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    },
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Wagamama

Bang Bang Cauliflower Recipe

Master how to make Wagamama's iconic bang bang cauliflower at home with this quick and easy recipe. Crispy battered cauliflower coated in a sweet-spicy sauce delivers restaurant-quality flavor in your kitchen. Perfect as a starter or side dish that's vegetarian-friendly but packed with bold flavor.

Prep

Cook

Serve

Kcal

Ingredients

Directions

What is bang bang sauce and what does it taste like?

What's the secret to getting crispy fried cauliflower?

Can I make crispy bang bang cauliflower in an air fryer instead of deep frying?

Is this spicy cauliflower dish suitable for vegans?

How can I serve crispy fried cauliflower as part of a larger meal?

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