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Bang Bang Cauliflower Recipe: A Vegan Recipe From "SuperChef Family Cookbook" by SuperChef Family Cookbook by Darnell Ferguson

Vegan Vegetarian Vegetables Appetizers Cookbooks

9 months ago

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SuperChef Family Cookbook by Darnell Ferguson

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Bang Bang Cauliflower Recipe: A Vegan Recipe From "SuperChef Family Cookbook"

SuperChef Family Cookbook is more than a superhero-themed family cookbook – it’s two books in one! The story of rising Food Network star Darnell SuperChef Ferguson’s life and a cookbook of favorite family recipes written by SuperChef himself.

This vegan bang bang cauliflower recipe is from the Vegan chapter of the cookbook. This fantastic cauliflower recipe can be an appetizer, a vegan or vegetarian main dish or a side dish with your favorite protein. All you need to make this sweet and spicy bang bang cauliflower is cauliflower florets, flour, cornstarch, Cajun seasoning, garlic powder, onion powder, canola oil, vegan mayonnaise, sriracha, sweet chili sauce and garlic paste.

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Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8 to 10

Ingredients

Dry Mix

4 cups (560 g) all-purpose flour
1 cup (160 g) cornstarch
2 tablespoons (30 ml) Cajun seasoning
2 tablespoons (30 ml) garlic powder
2 tablespoons (30 ml) onion powder

Wet Mix

1 1/2 cups (560 g) all-purpose flour
1 tablespoon (120 g) Cajun seasoning
2 cups (600 ml) water

Cauliflower

2 1/2 cups (600 ml) canola oil
24 ounces (680 g) fresh cauliflower florets

Sauce

4 cups (960 g) vegan mayo
3 tablespoons (45 ml) sriracha
2 cups (480 g) sweet chili sauce
2 tablespoons (30 ml) garlic paste

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Recipe Notes

This is supposed to be a spicy dish! If you don’t like too much spice/heat, use less of the Cajun seasoning, sriracha and sweet chili sauce.

This kind of spider isn’t a creepy bug! It’s a kitchen tool used to remove food from hot liquids. Its name comes from the spiderweb-like appearance of its basket.

If a child is making this recipe, parental supervision is needed after step two.

You will bread and fry the cauliflower in batches, not all at once.

Here's how to make it:

Mix all dry ingredients in one bowl and set aside.
Mix all wet ingredients in a separate bowl and set aside.
Fill medium saucepot halfway with canola oil and heat on stove on medium until it reaches 365 degrees F (185 degrees Celsius). It should get to a high enough temperature in about 10 minutes.
Take about 7 florets, dredge in dry mix, then wet mix, then again in dry mix.
Use tongs to place the florets in the hot oil. (Do not drop the florets from high up because it will make the oil splatter.) Cook until golden brown.
Use the spider to remove cauliflower from the oil and place on the baking tray lined with paper towels. (The paper towels will absorb the excess oil.)
Once all frying is done, combine sauce ingredients in the third mixing bowl and whisk until smooth.
Toss the florets in the sauce until they’re thoroughly covered.

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