Gordon Ramsay’s bang bang cauliflower

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.

bang bang cauliflower
Jamie Orlando Smith

SERVES 4

1⁄2 cauliflower, cut into florets, tender leaves (if any) reserved
1 heaped tbsp rice flour
2 tbsp vegetable oil
1⁄2 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

  1. Start by making the bang bang sauce: put all the ingredients into a bowl and stir until fully combined. Set aside until needed.
  2. Toss the cauliflower florets in the rice flour.
  3. 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.
  4. Meanwhile, peel and slice the onion; peel the ginger and cut into small strips; peel and crush the garlic.
  5. 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.
  6. Remove the pan from the heat and stir in the bang bang sauce.
  7. 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.

Now buy Gordon’s book

Ramsay in 10
Ramsay in 10
by Gordon Ramsay will be published by Hodder & Stoughton on 14 October, priced £25. To preorder a copy for £21.25 until 17 October, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20.