Gordon Ramsay’s Bang Bang Cauliflower

Gordon Ramsay Bang Bang Cauliflower is a vibrant, addictive dish that proves vegetarian cooking can be just as exciting as meat-based meals. The name “Bang Bang” refers to the explosion of flavor from the signature sauce—a creamy, spicy, and sweet concoction typically made with sriracha and sweet chili sauce. In this recipe, cauliflower florets are coated in a light, crispy batter, fried to golden perfection, and then tossed in the sauce just before serving. It is the ultimate party appetizer, a fantastic taco filling, or a delicious main course served over rice.

Try More Recipe:

• Gordon Ramsay Chicken Parmesan Recipe
• Gordon Ramsay Salmon Nicoise Salad
• Gordon Ramsay Tuna Niçoise Salad

Why You Will Love This Bang Bang Cauliflower Recipe:

• Impossible Crunch: The batter uses a combination of flour and cornstarch (cornflour), creating a shattering crispiness that holds up even after being tossed in the sauce.
• The Sauce: It hits every taste bud: creamy richness from mayonnaise, heat from sriracha, sweetness from chili sauce, and a zing of lime.
• Meat-Free Satisfaction: The cauliflower becomes tender and substantial inside the crispy shell, offering a “meaty” bite that satisfies even hardened carnivores.
• Quick & Easy: Unlike chicken wings which take time to cook through, cauliflower cooks in minutes, meaning this entire dish can be on the table in under 20 minutes.
• Crowd Pleaser: It is naturally vegetarian and can easily be made vegan or gluten-free with simple swaps, making it a safe bet for diverse groups.

Gordon Ramsay Bang Bang Cauliflower Ingredients

The Cauliflower & Batter

• 1 large head of cauliflower, cut into bite-sized florets
• 1 cup (125g) all-purpose flour
• 1/2 cup (60g) cornstarch (cornflour) – essential for crispiness
• 1 tsp baking powder
• 1 cup (240ml) ice-cold water (or soda water for lighter batter)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• Vegetable oil (for frying)

The Bang Bang Sauce

• 1/2 cup (120ml) mayonnaise (use high quality like Kewpie for best flavor)
• 1/4 cup (60ml) sweet chili sauce
• 1 to 2 tbsp Sriracha sauce (adjust to heat preference)
• 1 tbsp honey or maple syrup
• 1 tsp rice vinegar (optional, for acidity)
• 1/2 lime, juiced

Garnish

• 2 spring onions (scallions), thinly sliced
• 1 tbsp toasted sesame seeds
• Fresh red chili, sliced (optional)

How To Make Gordon Ramsay Bang Bang Cauliflower

1. Prep the Cauliflower: Cut the cauliflower head into bite-sized florets. Try to keep them roughly the same size so they cook evenly.
2. Make the Dry Mix: In a large mixing bowl, whisk together the flour, cornstarch, baking powder, garlic powder, smoked paprika, salt, and black pepper.
3. Make the Batter: Gradually whisk in the ice-cold water (or soda water). Stop adding water when the consistency resembles thick pancake batter or heavy cream. If it is too thin, it won’t stick; if it is too thick, the coating will be doughy.
4. Heat the Oil: Fill a large heavy-bottomed pot or wok with about 2 inches of vegetable oil. Heat to 350°F (180°C). To test without a thermometer, drop a drip of batter in; if it sizzles and rises to the top immediately, the oil is ready.
5. Coat: Dip the cauliflower florets into the batter, ensuring they are fully coated. Shake off any excess batter.
6. Fry: Carefully lower the florets into the hot oil in batches (do not overcrowd the pan, or they will become soggy). Fry for 3 to 4 minutes until deep golden brown and crispy.
7. Drain: Remove the cauliflower with a slotted spoon and drain on a wire rack or paper towels to remove excess oil.
8. Make the Sauce: While the cauliflower drains, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, rice vinegar, and lime juice in a large bowl. Taste and adjust—add more Sriracha for heat or honey for sweetness.
9. Toss: Add the hot, crispy cauliflower to the bowl with the sauce. Toss gently until every piece is coated in the glossy orange sauce.
10. Serve: Transfer to a serving platter immediately. Garnish with sliced spring onions, toasted sesame seeds, and fresh red chili.

Recipe Tips

• Ice Cold Water: Using very cold water (or carbonated water) inhibits gluten development, which results in a lighter, crispier tempura-style batter rather than a heavy bread-like coating.
• Don’t Overcrowd: Frying too many pieces at once lowers the oil temperature rapidly, causing the cauliflower to absorb oil and become greasy. Fry in 2 or 3 batches.
• Sauce Last: Do not toss the cauliflower in the sauce until the very last second before serving. If it sits in the sauce for 10 minutes, the batter will turn soft.
• Baking Option: For a healthier version, dip florets in batter, then roll in Panko breadcrumbs. Place on a baking sheet and bake at 400°F (200°C) for 20-25 minutes until crispy, then toss in sauce.

What To Serve With Bang Bang Cauliflower?

This Bang Bang Cauliflower is versatile. It works perfectly as a stand-alone Appetizer or party snack. To make it a meal, serve it over Steamed Jasmine Rice or Quinoa with steamed broccoli on the side. It is also excellent wrapped in soft tortillas to make Bang Bang Cauliflower Tacos with slaw.

How To Store Leftovers Bang Bang Cauliflower?

• Refrigerate: Store leftovers in an airtight container for up to 3 days. Note that the coating will soften significantly in the fridge.
• Freeze: It is not recommended to freeze this dish once it is sauced, as it becomes mushy upon thawing. You can freeze the fried (unsauced) cauliflower and sauce it later.

How To Reheat Leftovers Bang Bang Cauliflower?

• Air Fryer (Best): Reheat in an air fryer at 375°F for 3 to 5 minutes. This is the only method that will restore some of the crispiness.
• Oven: Place on a baking sheet and bake at 350°F for 10 minutes.
• Microwave: Avoid the microwave unless you don’t mind soft cauliflower.

FAQs

More Recipes:

• Gordon Ramsay Chicken Salad Recipe
• Gordon Ramsay Orzo Pasta Salad Recipe
• Gordon Ramsay’s Crunchy Coleslaw Recipe

Bang Bang Cauliflower Nutrition Facts

Serving Size: 1 serving (approx 1/4 of recipe)

• Calories: 350 kcal
• Total Fat: 22g
• Saturated Fat: 3g
• Cholesterol: 10mg
• Sodium: 680mg
• Total Carbohydrate: 35g
• Dietary Fiber: 4g
• Sugars: 12g
• Protein: 5g

Gordon Ramsay’s Bang Bang Cauliflower

Recipe by Sophie LaneCourse: Appetizers

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Gordon Ramsay Bang Bang Cauliflower is a vibrant, addictive dish that proves vegetarian cooking can be just as exciting as meat-based meals. The name “Bang Bang” refers to the explosion of flavor from the signature sauce—a creamy, spicy, and sweet concoction typically made with sriracha and sweet chili sauce. In this recipe, cauliflower florets are coated in a light, crispy batter, fried to golden perfection, and then tossed in the sauce just before serving. It is the ultimate party appetizer, a fantastic taco filling, or a delicious main course served over rice.

Ingredients

• 1 large head of cauliflower, cut into bite-sized florets

• 1 cup (125g) all-purpose flour

• 1/2 cup (60g) cornstarch (cornflour) – essential for crispiness

• 1 tsp baking powder

• 1 cup (240ml) ice-cold water (or soda water for lighter batter)

• 1 tsp garlic powder

• 1 tsp smoked paprika

• 1/2 tsp salt

• 1/2 tsp black pepper

• Vegetable oil (for frying)

• The Bang Bang Sauce

• 1/2 cup (120ml) mayonnaise (use high quality like Kewpie for best flavor)

• 1/4 cup (60ml) sweet chili sauce

• 1 to 2 tbsp Sriracha sauce (adjust to heat preference)

• 1 tbsp honey or maple syrup

• 1 tsp rice vinegar (optional, for acidity)

• 1/2 lime, juiced

• Garnish

• 2 spring onions (scallions), thinly sliced

• 1 tbsp toasted sesame seeds

• Fresh red chili, sliced (optional)

Directions

• Prep the Cauliflower: Cut the cauliflower head into bite-sized florets. Try to keep them roughly the same size so they cook evenly.
• Make the Dry Mix: In a large mixing bowl, whisk together the flour, cornstarch, baking powder, garlic powder, smoked paprika, salt, and black pepper.
• Make the Batter: Gradually whisk in the ice-cold water (or soda water). Stop adding water when the consistency resembles thick pancake batter or heavy cream. If it is too thin, it won’t stick; if it is too thick, the coating will be doughy.
• Heat the Oil: Fill a large heavy-bottomed pot or wok with about 2 inches of vegetable oil. Heat to 350°F (180°C). To test without a thermometer, drop a drip of batter in; if it sizzles and rises to the top immediately, the oil is ready.
• Coat: Dip the cauliflower florets into the batter, ensuring they are fully coated. Shake off any excess batter.
• Fry: Carefully lower the florets into the hot oil in batches (do not overcrowd the pan, or they will become soggy). Fry for 3 to 4 minutes until deep golden brown and crispy.
• Drain: Remove the cauliflower with a slotted spoon and drain on a wire rack or paper towels to remove excess oil.
• Make the Sauce: While the cauliflower drains, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, rice vinegar, and lime juice in a large bowl. Taste and adjust—add more Sriracha for heat or honey for sweetness.
• Toss: Add the hot, crispy cauliflower to the bowl with the sauce. Toss gently until every piece is coated in the glossy orange sauce.
• Serve: Transfer to a serving platter immediately. Garnish with sliced spring onions, toasted sesame seeds, and fresh red chili.

Notes

• Ice Cold Water: Using very cold water (or carbonated water) inhibits gluten development, which results in a lighter, crispier tempura-style batter rather than a heavy bread-like coating.
  Don’t Overcrowd: Frying too many pieces at once lowers the oil temperature rapidly, causing the cauliflower to absorb oil and become greasy. Fry in 2 or 3 batches.
  Sauce Last: Do not toss the cauliflower in the sauce until the very last second before serving. If it sits in the sauce for 10 minutes, the batter will turn soft.
  Baking Option: For a healthier version, dip florets in batter, then roll in Panko breadcrumbs. Place on a baking sheet and bake at 400°F (200°C) for 20-25 minutes until crispy, then toss in sauce.