Description

This bang bang cauliflower recipe transforms humble cauliflower into a star with crisp edges and a fiery, tangy glaze. It’s an easy, satisfying, and speedy plant-based option perfect for busy weeknights.

Ingredients

Scale

1 large head cauliflower (approx. 900g / 2 lb), cut into bite-sized florets
1 cup all-purpose flour (120g)
0.25 cup cornstarch (30g)
0.5 tsp garlic powder (2.5g)
0.5 tsp onion powder (2.5g)
0.25 tsp fine sea salt (1.25g)
0.125 tsp black pepper (0.5g)
0.75 cup cold water (180ml)
0.25 cup neutral vegetable oil (60ml), for baking (canola or grapeseed oil)
0.25 cup mayonnaise (60ml)
0.25 cup sweet chili sauce (60ml)
2 tbsp gochujang (45g) (Korean chili paste)
2 tbsp soy sauce (30ml)
1 tbsp rice vinegar (15ml)
1 tbsp toasted sesame oil (15ml)
1 tsp fresh ginger (5g), grated
1 tsp fresh garlic (5g), minced
1 tbsp maple syrup or agave nectar (15ml)
2 large shallots (approx. 80g), very thinly sliced into rings
0.5 cup neutral vegetable oil (120ml), for frying shallots
2 tbsp fresh spring onion greens (15g), thinly sliced
1 tsp black sesame seeds (5g)

Instructions

Preheat Oven & Prep Cauliflower: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Wash and thoroughly pat dry the cauliflower florets; they should feel completely dry to the touch.
Make The Batter: In a large bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, fine sea salt, and black pepper. Gradually add the cold water, whisking until a smooth, thick batter forms.
Coat The Cauliflower: Add the dried cauliflower florets to the batter, tossing gently. Ensure each floret is evenly and completely coated.
Bake The Cauliflower: Spread the battered cauliflower in a single layer on the prepared baking sheet. Drizzle 0.25 cup (60ml) neutral vegetable oil evenly over the cauliflower. Bake for 25-30 minutes, flipping the florets halfway through, until golden brown and wonderfully crispy.
Prepare The Glaze: While the cauliflower bakes, in a medium bowl, combine the mayonnaise, sweet chili sauce, gochujang, soy sauce, rice vinegar, toasted sesame oil, grated ginger, minced garlic, and maple syrup. Whisk vigorously until the mixture is completely smooth and well combined.
Fry Crispy Shallots: Heat 0.5 cup (120ml) neutral vegetable oil in a small saucepan over medium-low heat. Add the thinly sliced shallots and fry gently, stirring occasionally, for 8-12 minutes until they are golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.
Toss With Glaze: Once the cauliflower is baked and crispy, transfer it immediately to a large mixing bowl. Pour the Smoky Gochujang Glaze over the hot cauliflower. Toss gently but thoroughly until all the florets are evenly coated in the glossy sauce.
Serve & Garnish: Serve the glazed cauliflower. Artfully scatter the golden crispy fried shallots, bright green thinly sliced spring onion greens, and deep black sesame seeds over the top.

Notes

To save time, use pre-cut cauliflower florets or prepare the Smoky Gochujang Glaze up to 3 days ahead and store it in the fridge. Avoid overcrowding your baking sheet (or air fryer basket) to ensure crispness; cook in batches if necessary. Ensure florets are completely dry before coating and don’t sauce until just before serving to maintain crispness.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking, Frying
Cuisine: Korean-American Fusion

Nutrition

Serving Size: 1/4 of recipe (approx. 225 g)
Calories: 450 calories
Sugar: 22 g
Sodium: 900 mg
Fat: 30 g
Saturated Fat: 6 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 9 g
Protein: 6 g
Cholesterol: 12 mg

Keywords: bang bang cauliflower, crispy cauliflower, plant-based, vegan option, easy recipe, weeknight meal, gochujang, spicy, vegetarian, appetizer