Gordon, in a flash: Bang bang cauliflower

By GORDON RAMSAY FOR YOU MAGAZINE

Published: | Updated:

Something happens to cauliflower when you stir-fry or roast it at high temperatures – it becomes nutty and sweet as it caramelises and seems like a different vegetable from its boiled or steamed cousins. 

SERVES 4

½ cauliflower, cut into florets, tender leaves (if any) reserved

1 heaped tbsp rice flour

2 tbsp vegetable oil

½ small red onion

2cm-3cm piece of fresh ginger

2 garlic cloves

2 tbsp sesame oil

small handful coriander leaves

FOR THE BANG BANG SAUCE

2 tbsp maple syrup or agave syrup

2 tbsp Cholula or sriracha hot sauce

4 tbsp sweet chilli sauce

  • Start by making the bang bang sauce: put all the ingredients into a bowl and stir until fully combined. Set aside until needed.
  • Toss the cauliflower florets in the rice flour.
  • Place a wok over a high heat and add the vegetable oil. When hot, add the cauliflower florets and stir-fry for 3 minutes. Add the reserved cauliflower leaves (if any) and stir-fry for another 3-4 minutes.
  • Meanwhile, peel and slice the onion; peel the ginger and cut into small strips; peel and crush the garlic.
  • Place a small saucepan over a medium heat and add the sesame oil. When hot, add the onion, ginger and garlic and cook, stirring occasionally, for 2 minutes, until soft.
  • Remove the pan from the heat and stir in the bang bang sauce.
  • Pour the onion mixture into the wok and stir until the cauliflower is fully coated. Pour the cauliflower into a serving dish, sprinkle with the coriander leaves and serve with boiled rice and green vegetables.

 

 


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