Description
Crispy Bang Bang Cauliflower tossed in creamy, spicy sauce—perfect as an appetizer, snack, or meatless main.
Ingredients
Scale
Cauliflower Batter and 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 florets
- 1⅓ cups Panko breadcrumbs
Bang Bang Sauce
- ¾ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 3 teaspoons Sriracha sauce
- 1 teaspoon rice vinegar
Instructions
- Preheat your oven to 220°C / 425°F and line a baking tray with parchment paper.
- In a large bowl, whisk together flour, milk, baking powder, garlic powder, paprika, onion powder, salt, and black pepper until smooth.
- Cut the cauliflower into evenly sized florets and pat them dry.
- Dip each floret into the batter, allowing excess to drip off.
- Roll the battered cauliflower in Panko breadcrumbs until fully coated.
- Place coated florets on the prepared tray, leaving space between each piece.
- Bake for 20–25 minutes, flipping halfway, until golden and crisp.
- While baking, mix all Bang Bang sauce ingredients in a bowl until smooth.
- Drizzle sauce over baked cauliflower or toss gently to coat.
- Serve immediately for best texture and flavor.
Notes
For extra crispiness, lightly spray cauliflower with oil before baking.
Adjust Sriracha for more or less heat depending on preference.