Bang Bang Cauliflower in 30 Minutes

In recent years, plant-based dishes have taken the culinary world by storm, captivating the hearts and palates of food enthusiasts everywhere. Among the impressive array of vegetables, cauliflower has emerged as a superstar, thanks to its remarkable versatility and ability to adapt to a myriad of flavors and cooking techniques. From being roasted to perfection to serving as a low-carb rice alternative, cauliflower has proven that it can shine in any dish. One of the standout recipes that highlights this beloved vegetable is Bang Bang Cauliflower.

Discover the irresistible Bang Bang Cauliflower, a crunchy, plant-based twist on the classic Bang Bang shrimp. This dish features battered and fried cauliflower florets tossed in a creamy, spicy sauce that balances heat and richness perfectly. Easy to make with simple ingredients, it's a versatile addition to any meal—serve it as an appetizer, side dish, or main course. Enjoy the bold flavors and enjoy impressing your guests with this delightful recipe that's sure to be a hit!

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Ingredients

For the Cauliflower:

1 medium head of cauliflower, cut into bite-sized florets

1 cup all-purpose flour (can substitute with gluten-free flour)

1/2 cup cornstarch

1 tsp garlic powder

1 tsp onion powder

1/2 tsp smoked paprika

1/4 tsp cayenne pepper (adjust for spice preference)

Salt and black pepper to taste

1 cup water (or sparkling water for extra crispiness)

Vegetable oil for frying

For the Bang Bang Sauce:

1/2 cup mayonnaise (or vegan mayonnaise)

1/4 cup sweet chili sauce

1 tbsp Sriracha (adjust to taste)

1 tsp rice vinegar

1 tsp sesame oil

Optional: chopped green onions and sesame seeds for garnish

Instructions

Prep the Cauliflower:

- Wash and cut the cauliflower into bite-sized florets.

- In a large mixing bowl, combine flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper.

Make the Batter:

- Gradually add water (or sparkling water) to the dry mixture while whisking until you achieve a smooth batter. It should be thick enough to coat the cauliflower but not too heavy.

Heat the Oil:

- In a deep frying pan or pot, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small amount of batter into it; it should sizzle and rise to the surface.

Coat the Cauliflower:

- Dip each cauliflower floret into the batter, allowing any excess to drip off, then carefully place them in the hot oil. Fry in batches, making sure not to overcrowd the pan.

Fry Until Golden:

- Cook the florets for about 4-5 minutes, turning occasionally until they are golden brown and crispy. Use a slotted spoon to remove the fried cauliflower and drain on paper towels.

Prepare the Bang Bang Sauce:

- In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, rice vinegar, and sesame oil until well combined. Adjust to taste if needed.

Toss and Serve:

- In a large mixing bowl, combine the hot, crispy cauliflower with the Bang Bang sauce. Toss gently until all florets are evenly coated.

Garnish and Enjoy:

- Transfer to a serving platter and garnish with chopped green onions and sesame seeds, if desired. Serve immediately for maximum crispiness!

Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings