Gordon Ramsay’s Bang Bang Cauliflower

This bold and spicy Bang Bang Cauliflower, straight from Gordon Ramsay’s Ramsay in 10 series, takes humble florets and turns them into a knockout vegan dish in under 10 minutes. Stir-fried until golden and coated in a sweet-heat sauce, it’s fast, fiery, and full of personality. Whether you’re serving it with rice or stuffing it into baked tacos, this dish delivers.

Why This Gordon Ramsay Dish Is Special

Unlike most cauliflower recipes that try to imitate meat, this one lets cauliflower shine on its own terms—crispy, saucy, and unapologetically bold. Gordon’s method relies on intense heat, quick cooking, and a bang bang sauce that hits sweet, sour, and spicy all at once. It’s vegan by design, gluten-free friendly, and comes together in minutes.

Ingredients Needed

• ½ head cauliflower, cut into small florets
• 1 heaped tbsp rice flour
• 2 tbsp vegetable oil
• ½ small red onion, thinly sliced
• 2–3 cm piece fresh ginger, julienned
• 2 garlic cloves, minced
• 2 tbsp sesame oil
• Small handful fresh coriander leaves

For the Bang Bang Sauce:

• 2 tbsp maple syrup (or agave syrup)
• 2 tbsp sriracha or Cholula hot sauce
• 4 tbsp sweet chili sauce

How To Make Gordon Ramsay’s Bang Bang Cauliflower

1. Prep the Sauce: In a small bowl, mix together maple syrup, hot sauce, and sweet chili sauce. Set it aside—you’ll use this at the end.
2. Coat the Cauliflower: Toss the cauliflower florets with rice flour. This helps them get that crispy edge once cooked.
3. Sear the Cauliflower: Heat vegetable oil in a wok over high heat. Add the cauliflower and stir-fry for about 3–4 minutes. If your cauliflower has tender green leaves, throw those in too—they crisp up nicely.
4. Cook the Aromatics: In a separate pan, heat the sesame oil. Add the sliced red onion, ginger, and garlic. Stir-fry for about 2 minutes until softened and fragrant.
5. Add the Sauce: Remove the pan from the heat and pour in your prepared bang bang sauce. Stir well.
6. Bring It All Together: Add the cooked cauliflower to the sauce mixture and toss until it’s fully coated.
7. Finish and Serve: Plate it hot, sprinkle with fresh coriander, and enjoy with rice or in tacos.

What Goes With Bang Bang Cauliflower?

This spicy cauliflower is versatile:

• Baked Tacos (UK-Style): Spoon into warm tortilla shells with slaw and a drizzle of vegan mayo.
• Steamed Rice: The sticky sauce soaks in beautifully.
• Salad Bowls: Add to mixed greens for a spicy-crunchy topping.
• Noodle Stir-Fry: Toss through rice noodles for a fast plant-based dinner.

Recipe Tips & Smart Variations

Gluten-Free? It already is! Just confirm your sweet chili and sriracha sauces are certified GF.

Air Fryer Option: Toss the floured cauliflower in a little oil, then air fry at 200°C (390°F) for 12–14 minutes, shaking once halfway. It gets extra crispy this way.

Baked Tacos Idea: Use this cauliflower as a taco filling—top with shredded red cabbage, lime juice, and a spoon of yogurt or tahini dressing.

No Rice Flour? Use cornstarch or potato starch for a similar crispy result.

Want it spicier? Add thin-sliced red chili or a pinch of chili flakes to the aromatics.

How To Store Leftovers

Room Temperature: Serve immediately. Don’t leave it sitting out more than 1 hour—it loses texture fast.

In the Fridge: Store in a sealed container for up to 2 days. Reheat in an air fryer or hot oven to revive crispness.

FAQs

Try More Recipes:

• Gordon Ramsay’s Cauliflower Steak
• Gordon Ramsay Cauliflower Puree
• Gordon Ramsay Cauliflower Cheese
• Gordon Ramsay Cauliflower Soup