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bang bang cauliflower wagamama recipe

Bang Bang Cauliflower Wagamama Recipe and 3 Easy Tips

Bang Bang Cauliflower Wagamama Recipe is a fried cauliflower and fried onions covered in sweet and sour sauce. I know it’s an uncommon main dish, and most people do not see this dish. But trust me, it’s a delicious dish from Wagamama. It’s a must-try dish when you visit Wagamama restaurant. This dish is a good dinner idea.

The sauce in the dish is not too spicy, but it’s sweet and tangy, so it’s perfect for kids to taste, and even adults will enjoy this! Many people like this bang bang cauliflower recipe from Wagamama. The dish is made with cauliflower, onions, and various vegetables, all cooked together in a savory sauce. This recipe is straightforward to make and can be whipped up in just minutes.

bang-bang-cauliflower-wagamama-recipe
bang bang cauliflower wagamama recipe – tastyeasyfoodrecipe.com

This particular dish features a sweet and sour sauce, but you can use any other sauce. It’s perfect for those looking for a hearty and flavorful meal. The typical serving size is 2. The size of one serving is 194 grams.

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

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)
cauliflower-ingredient
cauliflower ingredient – tastyeasyfoodrecipe.com

Step-by-Step Instructions to prepare 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.
  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. 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.
  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. 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.
  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, 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.
  15. 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.

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

slicing onions
Slicing Onions – tastyeasyfoodrecipe.com

3 Helpful Tips While Making Bang Bang Cauliflower Wagamama Recipe:

Some of the best tips while cooking the Bang Bang Cauliflower Wagamama Recipe are:

  • Blanching 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.
  • While sautéing the ingredients in a wok, make sure you toss them periodically in order to avoid the ingredients in the pan catching fire.
  • Keeping the sauce ready for next use is a good move because it reduces the cooking time of the dish considerably.

In conclusion, the bang bang cauliflower recipe is easy to make and a great way to use up leftover cauliflower. If you’re looking for a new and exciting way to enjoy your cauliflower, try this recipe!

Bang Bang Cauliflower Wagamama Recipe can be served along with Wagamama Prawn Ramen Recipe.

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