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Bang-Bang Cauliflower 

  • 1 medium cauliflower (400g) 

  • 2 red chillis 

  • 2 garlic cloves 

  • 1x1cm knob of ginger 

  • 1 tbsp tomato puree 

  • 1 tsp lemongrass paste 

  • 1 tbsp mirin/ rice wine 

  • 2 tbsp soy sauce 

  • 1 tbsp oil of choice (I recommend sesame or nut oil) 

  • Sea salt 

  • Pinch of brown sugar 

Ingredients (2 large portions) 


  1. Cut your cauliflower into equally sized florets and par-boil for 10 minutes. Drain and set aside. 

  2. To a blender add the rest of the ingredients (bar the sugar) and pulse until smooth. Mix the sauce and cauliflower together in a large bowl. 

  3. Get a large wok very hot. When it is smoking add the cauliflower. Pan fry for 2-3 minutes. Before serving add a pinch of brown sugar to caramelise the cauliflower. 

  4. Top with sesame seeds and sriracha (optional) 

  5. Serve with broccoli, rice and cooling avocado (suggested) 

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