Bang Bang Cauliflower

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This dish was introduced to me by a friend who had it at Wagamama and I have loved it since I first tried it. This is our own version of the recipe and it is as comparably delicious as Wagamama's. Although the list of ingredients may looks extensive, the recipe is quite easy and straightforward to make and I know it will be a crowd-pleaser if you are having a dinner party.


Prep time 20 mins  Cooking time 30 mins

INGREDIENTS:

1 cauliflower, cut into smaller florets

1 medium red onion, sliced

6 cloves of garlic, finely chopped

2.5 cm ginger, grated

Handful of coriander or parsley, chopped

1/2 tsp corn flour

30 ml water

Cooking vegetable oil

Roasted sesame seeds, to garnish (optional)

SAUCE

2 Tbsps kecap manis

2 Tbsps dark soy sauce

1 1/2 Tbsps balsamic vinegar

1 Tbsp rice wine vinegar

1 Tbsp sugar

2 tsps Sriracha chilli sauce

2 tsps sweet chilli sauce

1 tsp sesame oil

1/4 tsp ground white pepper


METHOD:

1) Make the sauce in advance;

2) Cut the cauliflower into medium sized florets and marinate with the sauce overnight;

3) Lay the cauliflower florets flat and grill them in the oven for 25 minutes until the sauce is sticky on the cauliflower florets; 

4) Heat 2 Tbsps of oil and saute the onions with a pinch of salt to draw the moisture out, for about 1-2 minutes until slightly charred brown;

5) Add the ginger, garlic and parsley next and saute for a few more minutes before adding the cauliflower and sauce;

6) Reduce down the sauce slightly, then thicken it up with the cornstarch slurry (by mixing the corn flour and water together);

7) Garnish with the sesame seeds and serve immediately.

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