Bang Bang Cauliflower (2024)

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By Nicky Corbishley

Crispy Cauliflower

• ▢ 1 medium cauliflower approx. 600g (1.3lbs) once the leaves are cut off
• ▢ 120 ml (½ cup) buttermilk
• ▢ 1 egg
• ▢ ¾ tsp garlic salt
• ▢ ¼ tsp white pepper
• ▢ 1 tsp salt
• ▢ 150 g (3 cups) panko breadcrumbs
• ▢ 1 tsp paprika
• ▢ ½ tsp black pepper
• ▢ ½ tsp celery salt
• ▢ ¼ tsp white pepper
• ▢ 2 tbsp olive oil

Bang Bang Sauce:

• ▢ 120 ml (½ cup) mayonnaise
• ▢ 2 tbsp sweet chilli sauce
• ▢ 1 tbsp sriracha chilli sauce
• ▢ 1 tsp honey

To Serve

• ▢ 4 spring onions scallions, sliced
• ▢ 1 red chilli thinly slices

• Preheat the oven to 200C/400F (fan).

• Start by making the bang bang sauce. Place the mayonnaise, sweet chilli sauce, sriracha, and honey in a small bowl and mix together, then put to one side while you make the crispy cauliflower.

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  120 ml (½ cup) mayonnaise, 2 tbsp sweet chilli sauce, 1 tbsp sriracha chilli sauce, 1 tsp honey

• Place the 120ml (1/2 cup) buttermilk, 1 egg, 1/4 tsp garlic salt, 1/4 tsp white pepper and 1/2 tsp salt in a bowl and lightly whisk to combine.

  120 ml (½ cup) buttermilk, 1 egg, 3/4 tsp garlic salt, 1/4 tsp white pepper, 1 tsp salt

• Place the panko, paprika, remaining 1/2 tsp of salt, pepper, garlic salt, celery salt, white pepper, and olive oil in a second bowl and mix together until the olive oil is combined with the breadcrumbs evenly.

  150 g (3 cups) panko breadcrumbs, 1 tsp paprika, ½ tsp black pepper, ½ tsp celery salt, ¼ tsp white pepper, 2 tbsp olive oil

• Dip the cauliflower pieces in the buttermilk mixture to coat, then dredge in the panko mixture.

  1 medium cauliflower

• Place the coated cauliflower on a baking tray.

• Place the baking tray in the oven and cook for 20-25 minutes, until the cauliflower is tender and the coating is golden.

• Transfer the cooked crispy cauliflower to a serving bowl and drizzle over half the sauce.

• Sprinkle over the spring onions and sliced chilli, then serve with the remaining bang bang sauce for dipping.

  4 spring onions, 1 red chilli

Can I make it ahead?

The bang bang sauce can be made ahead, covered and refrigerated for up to a week.

The crispy cauliflower tastes best when cooked and eaten right away. However you can make and cook the cauliflower ahead and reheat later if you prefer.

Cook the cauliflower as per the recipe, then quickly cool, cover and refrigerate for up to a day.

Reheat in the oven at 200c/400f on a baking tray, uncovered for 10-12 minutes, until piping hot throughout.

Want to fry the cauliflower instead of baking?

Coat the cauliflower in the same way EXCEPT you can leave the olive oil out of the panko coating.

Then shallow fry the cauliflower pieces (you’ll probably need to do this in two or three batches) in a large frying pan in about 1cm of hot oil, over a medium-to-high heat.
Turn a couple of times during cooking, and cook until golden . This should take about 5-6 minutes.

Nutritional information is approximate, per serving (serves 4). This includes using all of the sauce.