Bang Bang Cauliflower

5 from 3 reviews

Pan-fried battered cauliflower with a creamy, sweet and spicy sauce.



Buttermilk Mixture:

Batter Mixture:

Bang Bang Sauce:


  1. Steam the cauliflower for 4-5 minutes until fork-tender but still slightly firm. Rinse in cold water, then set aside.
  2. Meanwhile, in a large shallow bowl, combine the buttermilk mixture ingredients and whisk to combine.
  3. Place the steamed cauliflower in the buttermilk mixture and let sit for 10 minutes.
  4. Meanwhile, in a large mixing bowl, combine the dry batter ingredients and whisk to combine. Drizzle in the 2 tbsp buttermilk mixture and stir lightly to create crumbly consistency (watch video below for demo).
  5. In a small bowl, whisk together the Bang Bang Sauce ingredients. Set aside in the fridge to keep cool.
  6. Remove the cauliflower florets one by one from the buttermilk mixture and place in the flour mixture. Toss to coat and place on a plate.
  7. Add about 1/2 to 1 inch of canola or vegetable oil to a frying pan. Heat on medium/high for a minute or two to heat the oil. You can test it by dropping a small piece of cauliflower into the oil- if it starts bubbling it is ready. Add all the florets into the pan and cook 5-7 minutes until golden brown, then flip and cook until the other side is golden. Yours may take more or less time depending how hot your stove is. You may need to reduce the heat slightly for the second side.
  8. Line a plate or bowl with paper towel and place finished cauliflower onto the paper towel to absorb an excess oil (watch video for demo).
  9. Serve hot with bang bang sauce. I also like to add a few chopped green onions. Enjoy!

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.