Bang Bang Fried Cauliflower Bowls. Featuring crispy golden fried cauliflower florets doused in a homemade sweet chili bang bang sauce served over rice with creamy avocado, some edamame pods and pickled vegetables. These bowls are super filling and restaurant inspired with an Asian flare that get finished with an extra drizzle of kewpie mayo.
This dish is extra saucy with a kick! Sweet, spicy and creamy all at the same time. Serve this up with your choice of toppings. I used some avocado, pickled cucumber, edamame pods and pickled red onion over rice. The cauliflower would be perfect over a salad for something a little lighter.
It starts with the sauce. Here I chose to make my own sweet chili sauce from scratch. Of course this is optional. I find the homemade version a tad spicier than the store bought so that’s something to take into account. Bang Bang sauce is typically made from sweet Thai chili sauce and mixed together with mayo until its becomes a creamy sauce. The basic components of Sweet chili sauce is sugar, vinegar, garlic, fish sauce, red chili flakes which are common to most pantry staples. So if you don’t happen to have the store bought version on hand well now you can learn to make your own!
I don’t often make cauliflower wings because they are a tad tedious. I think its that 1 head of cauliflower makes so many little wings.. takes up a good amount of time to get them all dredged and fried. They always taste great when their ready and I thought why not a vegetarian option instead of the classic shrimp in bang bang sauce. The batter for the cauliflower needs to be thicker than your usual because it has to stay on the wings so that they stay covered and fry. Otherwise you won’t get that crispy crunchy coating and just spots of wet cauliflower. For cauliflower I always prefer to fry in hot hot oil rather than oven bake or air-fry I just find they need that extra high heat and fat to develop that crunch which makes them so tasty. I am not a fan of soggy and not crispy cauliflower otherwise.
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