The Best Bang Bang Cauliflower Recipe
Introduction
Bang Bang Cauliflower is a crispy, spicy, and flavorful plant-based snack that’s perfect for sharing or enjoying as a main dish. This recipe features a crunchy baked coating paired with a creamy, tangy sauce that packs a delicious punch. It’s an easy and satisfying way to elevate cauliflower into a crowd-pleaser.
Ingredients
- 1 cup all-purpose flour
- ⅔ cup milk
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 2 pints cauliflower, cut into bite-sized florets
- 1 ⅓ cups Panko breadcrumbs
- ¾ cup mayonnaise
- 2 tablespoons Thai sweet chili sauce
- 3 teaspoons Sriracha sauce
- 1 teaspoon rice vinegar
Instructions
- Step 1: Preheat your oven to 420°F (215°C) using natural convection or static heat mode.
- Step 2: In a mixing bowl, whisk together the flour, milk, baking powder, garlic powder, paprika, onion powder, salt, and black pepper until the batter is smooth.
- Step 3: Cut the cauliflower into bite-sized florets and dip each one into the batter, ensuring they are fully coated.
- Step 4: Roll the batter-covered florets in the Panko breadcrumbs to add extra crunch.
- Step 5: Arrange the breaded florets in a single layer on a parchment-lined baking tray and drizzle with olive oil.
- Step 6: Bake for 20 to 25 minutes, or until the florets are golden brown and crispy.
- Step 7: While baking, prepare the Bang Bang sauce by mixing together the mayonnaise, Thai sweet chili sauce, Sriracha sauce, and rice vinegar in a small bowl. Adjust seasoning to taste.
- Step 8: Once the cauliflower is cooked, toss the florets in the sauce until fully coated. Serve immediately and enjoy!
Tips & Variations
- For extra crispiness, you can lightly spray the coated florets with cooking spray before baking.
- Use plant-based mayonnaise to keep this recipe vegan-friendly.
- Adjust the amount of Sriracha to control the spiciness to your preference.
- Try adding a squeeze of fresh lime juice to the sauce for a bright, tangy twist.
Storage
Store any leftover Bang Bang Cauliflower in an airtight container in the refrigerator for up to 2 days. To reheat, place florets on a baking sheet and warm them in a 375°F (190°C) oven for 5-7 minutes to restore crispness. Avoid microwaving as it may make the coating soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free Panko breadcrumbs to accommodate gluten-free diets.
Is it possible to air fry the cauliflower instead of baking?
Absolutely. Air fry the breaded florets at 400°F (200°C) for about 15 minutes, shaking the basket halfway through, until golden and crispy.
Print
The Best Bang Bang Cauliflower Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delight in this crispy, flavorful Bang Bang Cauliflower recipe where bite-sized cauliflower florets are coated in a seasoned batter and Panko breadcrumbs, baked to golden perfection, and then tossed in a creamy, spicy, and tangy Bang Bang sauce. Perfect as an appetizer or a snack, this vegetarian-friendly dish offers a satisfying crunch and a tantalizing blend of flavors.
Ingredients
Batter & Coating
- 1 cup all-purpose flour
- ⅔ cup milk
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 2 pints cauliflower, cut into bite-sized florets
- 1 ⅓ cups Panko breadcrumbs
- Olive oil for drizzling (approximately 2 tablespoons)
Bang Bang Sauce
- ¾ cup mayonnaise
- 2 tablespoons Thai sweet chili sauce
- 3 teaspoons Sriracha sauce
- 1 teaspoon rice vinegar
Instructions
- Preheat Oven: Preheat your oven to 420°F (215°C) using natural convection or static heat mode to ensure even baking and crispiness.
- Prepare Batter: In a mixing bowl, whisk together the all-purpose flour, milk, baking powder, garlic powder, paprika, onion powder, salt, and black pepper until the mixture is smooth and well combined.
- Coat Cauliflower: Cut the cauliflower into bite-sized florets. Dip each floret into the batter, making sure it is fully coated to help the breadcrumbs adhere properly.
- Apply Breadcrumbs: Roll or sprinkle the batter-coated florets in Panko breadcrumbs to create a crunchy exterior.
- Arrange for Baking: Place the breaded cauliflower florets on a parchment-lined baking tray in a single layer. Drizzle olive oil evenly over them to promote browning and crispness.
- Bake: Bake in the preheated oven for 20 to 25 minutes or until the florets turn golden brown and develop a crispy texture. Flip halfway if needed for even baking.
- Make Bang Bang Sauce: While the cauliflower bakes, mix together the mayonnaise, Thai sweet chili sauce, Sriracha sauce, and rice vinegar in a small bowl. Adjust seasoning as desired for balanced heat and tang.
- Toss and Serve: Once the cauliflower is baked and crispy, transfer it to a large bowl, pour the Bang Bang sauce over, and toss until each floret is fully coated. Serve immediately while hot and crispy.
Notes
- For a spicier kick, increase the amount of Sriracha or add a pinch of cayenne pepper to the batter.
- Use gluten-free flour and gluten-free breadcrumbs to make this dish gluten-free.
- Ensure florets are dried well before dipping in batter to prevent sogginess.
- The drizzling of olive oil before baking is crucial for achieving a crispy exterior without frying.
- Leftovers can be stored in an airtight container and reheated in the oven for best crispness.
- Adding fresh chopped scallions or cilantro on top before serving adds a fresh note.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: Bang Bang Cauliflower, baked cauliflower, crispy cauliflower, vegetarian appetizer, spicy cauliflower bites, healthy snack
