Bang Bang Cauliflower Wagamama Recipe

Bang Bang Cauliflower Wagamama Recipe is a tasty dish offered by Wagamama, a well-known restaurant chain specializing in Asian-inspired cuisine. This dish features crispy, battered cauliflower florets tossed in a spicy, tangy sauce, known as bang bang sauce.

Bang Bang Sauce is a creamy, spicy sauce. Its unique flavor profile combines the creaminess of mayonnaise with the sweet and tangy taste of sweet chili sauce. To add an extra kick, sriracha is typically included. It’s particularly popular as a coating or dipping sauce for appetizers like the Bang Bang Cauliflower or as a dressing for salads and wraps.

I love to eat food from Wagamama, and I craved this dish today, so I decided to make it at home. I am sharing the homemade special Wagamama tori kara age recipe in this post.

The Bang Bang Cauliflower Wagamama Recipe is a delightful and simple dish to recreate at home. The star of this recipe is the cauliflower, which is cut into bite-sized florets. This vegetarian recipe is versatile and can easily be adapted to include other vegetables or proteins, such as tofu or tempeh, for added variety. The cauliflower florets are coated in a light, crispy batter and then fried until golden brown. The crispy cauliflower is then tossed in the signature Bang Bang sauce, giving the dish its unique and irresistible flavor. It’s typically served as an appetizer or a side dish, garnished with spring onions.

Bang Bang Cauliflower Wagamama Recipe is also cost-effective, as cauliflower is an affordable ingredient. The Bang Bang sauce, made with a combination of mayonnaise, sweet chili sauce, and a hint of hot sauce, is not much expensive to make. Below, I will provide a detailed list of the ingredients needed for Bang Bang Cauliflower Wagamama Recipe. Remember to prepare the cauliflower and measure out the sauce ingredients beforehand to streamline the cooking process.

For serving, this dish is typically presented on a platter or in a bowl, allowing the vibrant colors and textures of the crispy cauliflower and the glossy sauce to stand out. The Bang Bang Cauliflower can be enjoyed on its own or as a part of a larger meal, complemented by other Asian-inspired dishes.

Bang Bang Cauliflower Wagamama Recipe Ingredients:

• 1 large cauliflower head 
• 10 to 15 coriander stalks
• 1 ginger
• 2 garlic cloves
• 3 spring onions
• 2 tablespoons of light soy sauce
• 1 tablespoon of rice vinegar
• 1 teaspoon of yakitori sauce 
• 1 teaspoon of brown sugar
• One teaspoon of sweet chilli sauce
• One tablespoon of sesame oil
• Salt to taste
• 1 tablespoon of sriracha(optional)

Step-by-Step Instructions on Preparation of Bang Bang Cauliflower Wagamama Recipe:

1. The first step is to buy a large cauliflower head. You can buy it from any grocery store or even grow your own. Wash the cauliflower heads thoroughly under fresh flowing water. Also, if you wish to remove the bacteria present in the cauliflower, add two teaspoons of turmeric and three teaspoons of curd and wash them well. This helps to remove any existing bacteria present in the vegetable.
2. Once you have the cauliflower head, wash and cut into florets using a food processor. You just want to get nice chunks of cauliflower out; we use the florets and the primary bulk of that stalk. You should end up with about 8-9 cups of florets.
3. Usually, you don’t have to blanch the cauliflower florets, but I’m going to blanch it for a couple of minutes first, and what that does is it just sort of speeds up the stir-frying process allows the cauliflower time to cook but not overcook simultaneously.
4. Now add the finely sliced onions, some spring onions, and some ginger. While chopping spring onions make sure you are chopping them finely. I’m not going to bash this ginger, but I’m going to make them finely sliced like matchsticks. You can use a mandolin juliennes if you like, but I don’t have one, so I’m just going to slice it as thin as possible. Make sure you use some coriander stalk bunch as well, as it helps provide the dish with a tangy flavor.
5. Meanwhile, the cauliflower is boiling; let us prepare the sauce. The following are important sauce ingredients. In a large bowl, add 2 teaspoons of light soy sauce,1 tablespoon of rice vinegar and also 1 teaspoon of yakitori sauce and 1 teaspoon of brown sugar, and 1 teaspoon of sweet chilli sauce.
6. If you do not have access to yakitori sauce, you can use teriyaki sauce which is more commonly available. Whisk all the sauce ingredients together in a small saucepan at low heat and set it aside. The sauce texture would be quite sticky because of the brown sugar and yakitori sauce. Usage of sriracha is completely optional based on the availability. Add 1 tablespoon of sriracha sauce if you have them handy.
7. Now, the cauliflower is boiled for about 5 minutes; let us drain the water from it. Now put the boiled cauliflower in a large bowl full of cold water.
8. Once all the ingredients are ready, the actual preparation part starts. Make sure the pan is searing hot. This helps to fry the vegetable fast and maintain their crispy texture.
9. Add the sliced onions first and make sure you don’t overcook the onions and the spring onions go next in the pan. Give the onions a couple of tosses. You can also use a 13-inch wok for the best results instead of the traditional pan. Next, add the ginger and the coriander stalks to the frying pan/wok and onions.
10. Add the finely sliced garlic and fry till they turn golden brown. Now add some chili flakes for a pleasant aroma.
11. Add the curry leaves and fry for a couple of minutes. Next, add the chopped tomatoes and sauté till the tomatoes are cooked well. Add the boiled and cooled cauliflower florets once all the ingredients are cooked well. These are added at this stage, taking 7 to 9 minutes to cook. Roast and toss them well.
12. Tossing the ingredients in the pan is important because we get the initial sear since the pan is searing hot. Still, I didn’t want my chili flakes to burn, so flicking the pan or the wok at periodic intervals will bring the heat down and distribute the heat evenly.
13. Before adding the sauce, add some oil to the frying vegetables in the pan so that the fried vegetables don’t stick to the pan. Also, you need to keep an eye on the heat level.
14. Now it’s time to add the sauce. It is also essential to build up the heat before adding sauce. Add the prepared sauce mixture to the pan once you see the bubbles and caramelized texture around the cauliflower florets. Add a little bit of boiled vegetable stock around the edge of the pan. Stir everything to mix well. The cauliflower florets are now ready.
15. Finally sprinkle some salt and add some sesame seeds for garnishing. Serve hot with bread or steamed rice.

The calories in Bang Bang Cauliflower Wagamama Recipe per 1 serving is 472 calories(Source)

Some other food offerings at Wagamama include Wagamama Ginger Chicken Udon, Wagamama Duck Donburi Recipe and Wagamama Prawn Ramen.

3 Easy Tips while cooking Bang Bang Cauliflower Wagamama Recipe:

Below are the 3 easy tips for Bang Bang Cauliflower Wagamama Recipe:

• The first tip while making this dish is to blanch all the cauliflower florets in water before boiling and cooling them in a bowl full of cold water is essential to maintain the texture of the cauliflower.
• The second tip is to saute the ingredients in a wok, make sure you toss them periodically in order to avoid the ingredients in the pan catching fire.
• The third tip while preparing this recipe is to keep the bang bang sauce ready for next use, because it reduces the cooking time of the dish considerably.

Health Facts and Calories in Bang Bang Cauliflower:

Bang Bang Cauliflowe Wagamama recipe uses cauliflower, coriander, vinegar, brown sugar, spring onion . This nutritious dish has only 480 calories per serving, 33 g total fat out of which saturated fat is 13g and trans fat is 0g, 44 g carbohydrate, and 3.7 g protein per serving(Source). It is also rich in dietary fiber, Vitamin A and C, and calcium. It is also a healthy dish when consumed in moderate amounts.

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Bang Bang Cauliflower Wagamama Recipe

Bang Bang Cauliflower Wagamama Recipe" is a tasty dish offered by Wagamama, a well-known restaurant chain specializing in Asian-inspired cuisine. This dish features crispy, battered cauliflower florets tossed in a spicy, tangy sauce, known as 'bang bang sauce,' which combines savory, sweet, and spicy flavors.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Japanese

Servings 2 people

Calories 465 kcal

Equipment

• 1 steel wok
• 1 steel spoon

Ingredients

  

1 large cauliflower head

10 to 15 coriander stalks

1 ginger

2 garlic cloves

3 spring onions

2 tablespoons of light soy sauce

1 tablespoon of rice vinegar

1 teaspoon of yakitori sauce

1 teaspoon of brown sugar

One teaspoon of sweet chilli sauce

One tablespoon of sesame oil

Salt to taste

1 tablespoon of sriracha(optional)

Instructions

 

The first step is to buy a large cauliflower head. You can buy it from any grocery store or even grow your own.

Once you have the cauliflower head, wash and cut into florets using a food processor. You just want to get nice chunks of cauliflower out; we use the florets and the primary bulk of that stalk. You should end up with about 8-9 cups of florets.

Usually, you don’t have to blanch the cauliflower florets, but I’m going to blanch it for a couple of minutes first, and what that does is it just sort of speeds up the stir-frying process allows the cauliflower time to cook but not overcook simultaneously.

Now add the finely sliced onions, some spring onions, and some ginger. While chopping spring onions make sure you are chopping them finely. I’m not going to bash this ginger, but I’m going to make them finely sliced like matchsticks. You can use a mandolin juliennes if you like, but I don’t have one, so I’m just going to slice it as thin as possible. Make sure you use some coriander stalk bunch as well, as it helps provide the dish with a tangy flavor.

Meanwhile, the cauliflower is boiling; let us prepare the sauce. The following are important sauce ingredients. In a large bowl, add 2 teaspoons of light soy sauce,1 tablespoon of rice vinegar and also 1 teaspoon of yakitori sauce and 1 teaspoon of brown sugar, and 1 teaspoon of sweet chilli sauce. The classic Wagamama cauliflower recipe is quite spicy, and you can add some more chilli sauce as per your needs to match the restaurant version.

If you do not have access to yakitori sauce, you can use teriyaki sauce which is more commonly available. Whisk all the sauce ingredients together in a small saucepan at low heat and set it aside. The sauce texture would be quite sticky because of the brown sugar and yakitori sauce. Usage of sriracha is completely optional based on the availability. Add 1 tablespoon of sriracha sauce if you have them handy.

Now, the cauliflower is boiled for about 5 minutes; let us drain the water from it. Now put the boiled cauliflower in a large bowl full of cold water.

Once all the ingredients are ready, the actual preparation part starts. It’s effortless from here on. Follow the rules and techniques that I teach before adding any ingredient to the pan; make sure the pan is searing hot. This helps to fry the vegetable fast and maintain their crispy texture.

Add the sliced onions first and make sure you don’t overcook the onions and the spring onions go next in the pan. Give the onions a couple of tosses. You can also use a 13-inch wok for the best results instead of the traditional pan. Next, add the ginger and the coriander stalks to the frying pan/wok and onions.

Add the finely sliced garlic and fry till they turn golden brown. Now add some chili flakes for a pleasant aroma.

Add the curry leaves and fry for a couple of minutes. Next, add the chopped tomatoes and sauté till the tomatoes are cooked well. Add the boiled and cooled cauliflower florets once all the ingredients are cooked well. These are added at this stage, taking 7 to 9 minutes to cook. Roast and toss them well.

Tossing the ingredients in the pan is important because we get the initial sear since the pan is searing hot. Still, I didn’t want my chili flakes to burn, so flicking the pan or the wok at periodic intervals will bring the heat down and distribute the heat evenly.

Before adding the sauce, add some oil to the frying vegetables in the pan so that the fried vegetables don’t stick to the pan. Also, you need to keep an eye on the heat level.

Now it’s time to add the sauce. It is also essential to build up the heat before adding sauce, and hence a minute of patience is required. Add the prepared sauce mixture to the pan once you see the bubbles and caramelized texture around the cauliflower florets. Don’t waste any sweet and savory chili sauce from the bowl while adding them to the pan. Add a little bit of boiled vegetable stock around the edge of the pan. Stir everything to mix well. The cauliflower florets are now ready.

Finally sprinkle some salt and add some sesame seeds for garnishing. Serve hot with bread or steamed rice. You can also add some chicken to the sauce and served them with mayonnaise is the best combo if you are non vegetarian lover.

Keyword bang bang cauliflower wagamama recipe