Wagamama’s bang bang cauliflower

I recently tried this dish at the Japanese restaurant Wagamama and was amazed by how flavoursome it was. The cauliflower is a perfect alternative to meat, even for meat eaters and the sauce to this is just divine.


  • 1 cauliflower
  • 1 red onion
  • 6 garlic cloves, shredded
  • 1 inch ginger shredded
  • A few spring onions, shredded
  • A handful of coriander, chopped

For the sauce:

  • 2 tbsp soy sauce (dark if possible)
  • 2 tbsp sweet soy sauce (called Kecap Manis but if you cannot find it just use normal soy sauce)
  • 1/2 tsp cornflour
  • 1 tsp sesame oil
  • A few dashes of white pepper (or black if you don’t have)
  • 1 tbsp balsamic vinegar
  • 1 tbsp rice wine vinegar
  • 1 tbsp sugar or agave nectar
  • 2 tsp sriracha
  • 2 tsp sweet chilli sauce


  1. Cut the cauliflower into florets.B03CF045-700D-4407-A5E8-03137FF9FDE2.jpg
  2. Make the sauce by mixing together all the sauce ingredients in a large bowl.595318C1-FE4E-43D0-9AC7-87C0F2031AD9.jpg
  3. Mix the cauliflower in the sauce and leave for 15 minutes at least (longer if possible) to marinate.Processed with VSCO with c1 preset
  4. Lay onto a flat tray. Keep the remaining sauce in the bowl.Processed with VSCO with c1 preset
  5. Cook on grill until soft and sticky- about 10- 20 minutes depending on how big your pieces are.
  6. In a wok, add around 2 tbsp oil. Add the onions, garlic, ginger and spring onions. Cook for a few minutes until soft. Add in the coriander.Processed with VSCO with c1 presetProcessed with VSCO with c1 preset
  7. In a separate pan, add the rest of the sauce from the cauliflower. Cook to reduce the sauce down until it is sticky.5387AF9D-3322-448B-80C6-38D28AAD8506.jpg
  8. Mix the cooked cauliflower with the veg mix and added sauce.IMG_6527

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