Bang bang cauliflower


Photo: Simon Lambert
Photo: Simon Lambert

This fiery cauliflower dish is a plant-based version of the famous chicken dish. 

Cauliflower works so well in this dish as it has great texture and absorbs the punchy sauce.


Serves 4


50ml vegetable oil

100ml sriracha sauce

50ml oyster sauce (or vegetarian oyster sauce)

2 Tbsp fish sauce (or vegetarian oyster sauce)

1 Tbsp chilli flakes

1 Tbsp sugar

2 Tbsp honey or agave syrup

1cm fresh ginger, finely grated


4 Tbsp vegetable oil

1 head of cauliflower, broken into small florets

1 onion, sliced thinly

4 spring onions, sliced


3cm fresh ginger, peeled and finely sliced

fresh coriander


Add all the sauce ingredients to a heavy-based saucepan and bring to the boil. Reduce the heat to a gentle simmer and cook for about 20 minutes or until it has a thick syrup consistency. This can be stored in the fridge in an airtight jar for up to a month.

Heat half the oil in a wok or large fry pan and when hot add the cauliflower florets and stir-fry for around 5 minutes.

Add the remaining oil and add the onions and spring onions and continue to stir-fry until almost caramelised.

Finish by adding 3 generous spoonfuls (or more, if desired) of the sauce and heat through.

Serve with the fresh ginger and coriander.


Photo: Simon Lambert
Photo: Simon Lambert

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