Bang Bang Cauliflower with Creamy Sriracha Sauce Recipe


Bang Bang Cauliflower with Creamy Sriracha Sauce

Bang Bang sauce is a sweet, spicy, and creamy mayonnaise-based sauce, traditionally eaten with deep-fried chicken. This recipe certainly lives up to its name, but we have used cauliflower to replace chicken in the traditional Chinese street food dish.

Bang Bang Cauliflower with Creamy Sriracha Sauce Recipe

Serves 4


½ cup rice flour

3 tsp Sichuan pepper, crushed

1 tsp sea salt

1.2kg cauliflower, cut into medium florets

3 eggs

2 cloves garlic, crushed

2 tsp Sriracha chilli sauce

2 cups panko breadcrumbs

Peanut oil, for deep frying

3 green spring onions, sliced thinly on diagonal

2 medium red chilli, thinly sliced on diagonal

1 cup coriander leaves

Steamed jasmine rice, to serve

Bang Bang – Creamy Sriracha Sauce

½ cup whole egg mayonnaise

2 tbsp sweet chilli sauce

1 tbsp fish sauce (optional: Leave out for vegetarian dish or opt for a vegetarian version)

2 tsp Sriracha chilli sauce

1½ tbsp lime juice


Combine flour, pepper and salt in a zip-lock bag. Add cauliflower. Seal and shake until coated. Whisk eggs, garlic and Sriracha in a bowl. Place breadcrumbs on a plate. Dip cauliflower florets in egg mixture and coat in breadcrumbs.

Heat oil in a large deep frying pan over a medium heat. Fry cauliflower in batches, for 5 minutes, or until golden and tender. Drain on paper towel. Combine spring onions, chilli and coriander in a bowl to use later when serving.

To make creamy Sriracha sauce, combine ingredients in a small bowl, then serve with cauliflower and rice.

Garnish with onions, chilli and coriander.

Smart Tip:

Bang Bang Cauliflower can also be served as finger food.


For another delicious vegetarian dish try our Vegetarian Falafels with Roasted 
Carrot Dip Recipe. 


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