Description

The Best Bang Bang Cauliflower Recipe is a deliciously crispy and flavorful dish that will wow your guests at any gathering. This baked cauliflower is coated in a light batter and finished with a spicy-sweet Bang Bang sauce, offering a satisfying crunch without the guilt of frying. Perfect as an appetizer, side dish, or even a main course, this recipe is versatile enough to suit any occasion. The combination of Panko breadcrumbs and rich flavors makes every bite irresistible. Whip up this easy-to-follow recipe and experience a delightful twist on a classic favorite!

Ingredients

Scale

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
1 ⅓ cups Panko breadcrumbs
¾ cup mayonnaise
2 tablespoons Thai sweet chili sauce
3 teaspoons Sriracha sauce
1 teaspoon rice vinegar

Instructions

Preheat the oven to 420°F (215°C).
In a mixing bowl, whisk together flour, milk, baking powder, garlic powder, paprika, onion powder, salt, and black pepper until smooth.
Dip each cauliflower floret in the batter until fully coated, then roll in Panko breadcrumbs.
Place the breaded florets on a parchment-lined baking tray and drizzle with olive oil.
Bake for 20 to 25 minutes until golden brown and crispy.
In a small bowl, mix together mayonnaise, Thai sweet chili sauce, Sriracha sauce, and rice vinegar for the Bang Bang sauce.
Toss the baked cauliflower in the sauce before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Baking
Cuisine: Asian-inspired

Nutrition

Serving Size: 4 pieces (120g)
Calories: 320
Sugar: 4g
Sodium: 450mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 5g
Protein: 8g
Cholesterol: 0mg

Keywords: For gluten-free options, use gluten-free flour and Panko breadcrumbs. Adjust Sriracha for desired spice level. Try other vegetables like broccoli for variation.