Wagamama Bang Bang Cauliflower (Restaurant Copycat)

⏱️ 33 minutes👥 4 servings❤️ Taste: 10/10
Wagamama Bang Bang Cauliflower (Restaurant Copycat)

Nutrition Facts

Calories
385
Protein
7g
Carbs
32g
Fiber
4g

Health Benefits

Gut Health6/10
Anti-Inflammatory5/10
Blood Sugar Control6/10

Ingredients

  • •- 1 large head cauliflower (about 600g), cut into medium florets
  • •- 4 tablespoons cornstarch
  • •- 1 large egg white
  • •- 3 tablespoons ice-cold water
  • •- 1/2 teaspoon sea salt
  • •- 1/4 teaspoon white pepper
  • •- 2-3 cups vegetable oil for deep frying
  • •- 4 tablespoons mayonnaise
  • •- 2 1/2 tablespoons sriracha sauce
  • •- 1 1/2 tablespoons sweet chili sauce
  • •- 1 tablespoon soy sauce
  • •- 1 tablespoon fresh lime juice
  • •- 2 cloves garlic, finely minced
  • •- 1 tablespoon sesame seeds, lightly toasted
  • •- 3 green onions, thinly sliced on the diagonal

Instructions

  1. 1Wash cauliflower florets thoroughly and pat completely dry using paper towels or a clean kitchen cloth. Any residual moisture will prevent proper crisping.
  2. 2Combine cornstarch, egg white, ice-cold water, salt, and white pepper in a large mixing bowl. Whisk together until you achieve a smooth, light batter with no lumps remaining.
  3. 3Add dried cauliflower florets to the batter and toss gently with your hands or a spoon, ensuring each piece is evenly coated.
  4. 4Heat vegetable oil in a deep, heavy-bottomed pot or wok to 350°F (175°C). Use a thermometer to verify temperature for optimal crispiness.
  5. 5Working in small batches of 5-6 pieces, carefully lower battered cauliflower into the hot oil using a slotted spoon. Fry until golden brown and crispy, about 4-5 minutes per batch, turning occasionally for even browning.
  6. 6Remove fried cauliflower with a slotted spoon and drain on a wire rack set over paper towels. Maintain oil temperature between batches by allowing it to reheat for 1-2 minutes.
  7. 7Prepare the bang bang sauce while cauliflower fries. Whisk together mayonnaise, sriracha, sweet chili sauce, soy sauce, lime juice, and minced garlic in a large bowl until completely smooth and well combined.
  8. 8Transfer all fried cauliflower to the bowl with sauce immediately before serving. Toss gently but thoroughly until every piece is glossy and coated.
  9. 9Plate the sauced cauliflower on a serving dish. Scatter toasted sesame seeds and sliced green onions over the top for garnish. Serve immediately while still hot and crispy.