Bang Bang Cauliflower

Crunchy, spicy, and full of deep umami tones, this Bang Bang Cauliflower recipe is a must-have menu item for anyone looking for a tasty, show-stopping vegetarian option. Made with Mizkan Sesame & Chilli Miso Sauce, it's a real crowdpleaser!

  • 125g plain flour
  • 1tsp paprika
  • 1tsp garlic granules
  • 200ml milk
  • 75g panko breadcrumbs
  • 1 head cauliflower , broken up into florets
  • 3 tbsp Mizkan Sesame & Chilli Miso Sauce
  • Toasted sesame seeds, to serve
  • Spring onions, finely sliced, to serve
  • Red chilli finely sliced, to serve
  1. Put the flour, paprika, garlic granules, and a pinch of salt in a bowl and toss everything together.
  2. Gradually whisk in the milk until you have a smooth batter.
  3. Put the breadcrumbs in a shallow bowl.
  4. Toss the cauliflower florets in the batter, using tongues to transfer each floret (allowing excess batter to drip away) to the breadcrumbs and toss to coat.
  5. Drop the dredged florets in the deep fryer and cook for just a few minutes until golden and crunchy.
  6. Drain on kitchen paper and then transfer to a bowl and toss with the Sesame and Miso Chilli Sauce.
  7. Place on a serving plate and drizzle over extra Mizkan Sesame & Chilli Miso Sauce.
  8. Top with sesame seeds, spring onions and chilli to serve.

Ingredients

  • 125g plain flour
  • 1tsp paprika
  • 1tsp garlic granules
  • 200ml milk
  • 75g panko breadcrumbs
  • 1 head cauliflower , broken up into florets
  • 3 tbsp Mizkan Sesame & Chilli Miso Sauce
  • Toasted sesame seeds, to serve
  • Spring onions, finely sliced, to serve
  • Red chilli finely sliced, to serve

Method

  1. Put the flour, paprika, garlic granules, and a pinch of salt in a bowl and toss everything together.
  2. Gradually whisk in the milk until you have a smooth batter.
  3. Put the breadcrumbs in a shallow bowl.
  4. Toss the cauliflower florets in the batter, using tongues to transfer each floret (allowing excess batter to drip away) to the breadcrumbs and toss to coat.
  5. Drop the dredged florets in the deep fryer and cook for just a few minutes until golden and crunchy.
  6. Drain on kitchen paper and then transfer to a bowl and toss with the Sesame and Miso Chilli Sauce.
  7. Place on a serving plate and drizzle over extra Mizkan Sesame & Chilli Miso Sauce.
  8. Top with sesame seeds, spring onions and chilli to serve.