Bang Bang Cauliflower Recipe

Prepare cauliflower

Wash and thoroughly dry 1 lb cauliflower. Cut into bite-sized florets, keeping pieces similar in size so they cook evenly.

Make batter

In a large mixing bowl combine 3 tablespoons all-purpose flour, 2 tablespoons cornstarch, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Whisk to combine. Add 1 large egg and about 1/2 cup cold water and whisk until a smooth, slightly thick batter forms. The batter should coat but not be overly heavy; adjust with up to 1-2 tablespoons more water if too thick.

Coat cauliflower

Heat about 1 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Working in batches to avoid crowding, dip each floret into the batter, letting excess drip off, and gently place into the hot oil.

Fry until crisp

Fry the battered florets 3–5 minutes per batch, turning occasionally, until golden brown and crisp. Larger pieces may need a little more time. Use a slotted spoon to transfer fried cauliflower to a wire rack set over a baking sheet or paper towels to drain. Lightly season with a pinch of coarse salt while hot. Repeat with remaining florets.

Make sauce

While the cauliflower fries, combine 1/2 cup mayonnaise, 3 tablespoons sweet chili sauce, 1 tablespoon sriracha, 1 teaspoon honey, 1 teaspoon rice vinegar, 1/2 teaspoon soy sauce, 1 teaspoon minced garlic and 1/2 tablespoon fresh lime juice (if using) in a bowl. Whisk until smooth. If the sauce is too thick to coat the cauliflower, whisk in up to 1 teaspoon water to reach a pourable but clingy consistency. Taste and adjust sweet, spicy, or salty as desired.

Coat cauliflower with sauce

Place fried cauliflower in a large bowl. Pour about three-quarters of the sauce over the cauliflower and gently toss to coat each piece evenly. Reserve remaining sauce for drizzling or serving on the side.

Transfer sauced cauliflower to a serving platter. Sprinkle with toasted sesame seeds, sliced green onions, and chopped cilantro if using. Drizzle the reserved sauce over the top or serve alongside for dipping. Serve immediately so the cauliflower stays crisp. Makes about 3–4 appetizer servings.