Alice Rose Bang bang cauliflower takes a vegetable that’s often treated as a bland side and turns it into something people genuinely fight over at the table.
The cauliflower is coated in a light, crisp batter, cooked until deeply golden, then tossed in a sauce that’s creamy, sweet and sharply spicy all at once, which is where the “bang bang” name comes from.
The sauce is quick to make, and the whole dish works equally well as a starter, a party snack, or a vegetarian main served with rice.
Why a Light Batter and Tossing at the Last Moment Keep This Crisp
The biggest challenge with any sauced, battered dish is keeping the coating crisp once the sauce goes on, since moisture from the sauce softens a batter quickly.
A thin, light batter fried or baked until properly golden gives a coating sturdy enough to hold up against the sauce for a few minutes, provided it’s tossed through at the very last moment rather than left to sit.
The sauce itself balances three things: the creaminess of mayonnaise, the sweetness of sweet chilli sauce, and the heat of sriracha.
Getting those ratios right means no single flavour dominates, which is what makes the sauce moreish rather than overwhelming, and it can easily be adjusted to taste once you’ve made it once.
Ingredients for Gordon Ramsay’s Bang Bang Cauliflower
For the Cauliflower
- 1 large cauliflower, cut into bite-sized florets
- 100g plain flour
- 50g cornflour
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 200ml cold sparkling water
- Vegetable oil, for frying
For the Bang Bang Sauce
- 4 tbsp mayonnaise
- 3 tbsp sweet chilli sauce
- 1–2 tbsp sriracha, to taste
- 1 tsp rice vinegar
To Finish
- 2 spring onions, finely sliced
- 1 tsp sesame seeds
How to Make Gordon Ramsay’s Bang Bang Cauliflower — Step by Step
Step 1 — Make the Sauce
Whisk together the mayonnaise, sweet chilli sauce, sriracha and rice vinegar in a large bowl. Taste and adjust the heat to your liking. Set aside.
Step 2 — Make the Batter
In a separate bowl, whisk together the flour, cornflour, garlic powder, smoked paprika and salt. Gradually whisk in the cold sparkling water until you have a smooth batter, about the consistency of double cream.
Step 3 — Heat the Oil
Heat about 5cm of vegetable oil in a deep pan to 180°C.
Step 4 — Coat and Fry
Dip the cauliflower florets into the batter, letting any excess drip off, then lower carefully into the hot oil in batches. Fry for 4–5 minutes, until deep golden and crisp.
Step 5 — Drain
Remove with a slotted spoon and drain briefly on kitchen paper.
Step 6 — Toss in the Sauce
While still hot, add the fried cauliflower to the bowl of sauce and toss quickly to coat.
Step 7 — Finish and Serve
Scatter with sliced spring onions and sesame seeds. Serve immediately.
My Top Tips for Gordon Ramsay’s Bang Bang Cauliflower
Use cold sparkling water in the batter, as the bubbles and the cold temperature both help produce a lighter, crisper coating.
Toss the cauliflower in the sauce at the very last moment, as the sauce’s moisture softens the batter quickly if it’s left to sit.
Fry in small batches, since overcrowding the pan drops the oil temperature and leaves the cauliflower greasy rather than crisp.
Keep the oil at a steady 180°C, as oil that’s too cool makes the batter heavy and oily, while oil that’s too hot burns the outside before the centre cooks.
Taste the sauce before tossing and adjust the sriracha, as heat tolerance varies enormously from person to person.
Serving Suggestions
Serve immediately as a starter or party snack with extra sauce on the side for dipping. It also works as a vegetarian main over steamed rice with a simple cucumber salad.
How to Store Gordon Ramsay’s Bang Bang Cauliflower
In the fridge: Best eaten fresh, as the coating softens once sauced. Leftovers can be stored for up to 1 day and reheated in a hot oven to crisp back up slightly.
In the freezer: Not recommended, as the batter and sauce both change texture significantly once frozen and thawed.
Gordon Ramsay’s Bang Bang Cauliflower Recipe
Ingredients
Method
- Whisk sauce ingredients together, set aside.
- Whisk batter ingredients with cold sparkling water.
- Heat oil to 180°C.
- Dip florets in batter, fry in batches 4–5 minutes until golden.
- Drain briefly.
- Toss hot cauliflower in sauce.
- Scatter with spring onions and sesame seeds, serve immediately.
Notes
Frequently Asked Questions About Gordon Ramsay’s Bang Bang Cauliflower
Can I bake this instead of frying it?
Yes — toss the battered florets on a well-oiled tray and bake at 220°C / 200°C fan / Gas 7 for 25–30 minutes, turning halfway, though the coating won’t be quite as crisp as frying gives.
Can I make this less spicy?
Yes — reduce or leave out the sriracha, relying on the sweet chilli sauce alone for a mild sweetness with just a hint of warmth.
Why is my batter falling off the cauliflower?
This usually means the cauliflower was damp when dipped, or the batter was too thin. Pat the florets dry before dipping and make sure the batter is the consistency of double cream.
Can I use air fryer instead of deep frying?
Yes — spray the battered florets generously with oil and air fry at 200°C for 12–15 minutes, shaking halfway, though the coating will be lighter and less crisp than deep frying.
