Bang Bang Cauliflower Recipe
If you’re looking to wow your taste buds with a punchy, irresistible appetizer that just happens to be vegetarian, this Bang Bang Cauliflower fits the bill perfectly. Each golden, crispy cauliflower floret is tossed in a creamy, sweet, and spicy sauce, delivering those bold Bang Bang Cauliflower flavors that make this dish so wildly addictive. Whether you’re serving it up for a fun dinner party or just spicing up a weeknight at home, get ready for big crunch, vibrant color, and all the crave-worthy deliciousness in every bite.
Ingredients You’ll Need
This Bang Bang Cauliflower couldn’t come together without a handful of simple pantry staples and a few fresh ingredients. Every component brings something essential—crunch, creaminess, heat, or tang—to make this dish a total knock-out!
- Cauliflower: The star of the show; its mild flavor beautifully soaks up the zesty sauce and turns irresistibly crispy in the oven.
- All-purpose flour: Provides a silky base for the batter so the panko breadcrumbs cling to every floret.
- Water: Lightens the batter for a perfect coating that isn’t too thick or heavy.
- Garlic powder: Adds a subtle savory note to keep each bite flavorful.
- Salt: Essential for bringing out all the bright flavors.
- Black pepper: Offers just a hint of warm spice to the batter.
- Panko breadcrumbs: These Japanese breadcrumbs give Bang Bang Cauliflower its iconic crunch and lovely golden color.
- Cooking spray or oil: Helps crisp up the exterior while the cauliflower bakes without adding heaviness.
- Mayonnaise: Creates that luxuriously creamy base for the signature bang bang sauce.
- Sweet chili sauce: Brings sweet heat and authentic zing to the creamy drizzle.
- Sriracha: For a spicy kick that balances the sweet elements in the sauce.
- Honey: Lends just the right touch of sticky sweetness to mellow out the heat.
- Rice vinegar: Adds tang and brightness to the sauce so every bite pops.
- Green onions and sesame seeds (optional): Garnish for extra color, freshness, and a nutty finish.
How to Make Bang Bang Cauliflower
Step 1: Prep and Preheat
Set your oven to 425°F and line a big baking sheet with parchment paper. This simple step ensures easy cleanup and crisper cauliflower since nothing will stick to your pan, letting each floret bake to a perfect golden crunch.
Step 2: Make the Batter
In a large bowl, whisk together the all-purpose flour, water, garlic powder, salt, and black pepper. The batter should be smooth and just thick enough to cling to your cauliflower. This quick mix brings savory flavor right to the heart of every bite and acts as the glue for those crunchy panko breadcrumbs.
Step 3: Coat the Cauliflower
Dip each cauliflower floret into the batter, making sure it’s well coated, then let the excess drip off. Immediately roll it in panko breadcrumbs, giving every nook and cranny the attention it deserves. The double-coating guarantees that signature Bang Bang Cauliflower crunch while keeping the interior tender.
Step 4: Bake the Cauliflower
Arrange the coated florets on your prepared baking sheet in an even layer so they crisp up on all sides. Lightly mist the tops with cooking spray or drizzle a little oil for maximum crunch. Bake for 25 to 30 minutes, flipping the pieces over halfway, until each bite is gloriously golden.
Step 5: Whip Up the Bang Bang Sauce
While your cauliflower crisps, whisk up the irresistible bang bang sauce by combining mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a small bowl. Taste and adjust (a little more sriracha if you’re a spice lover!)—this creamy, spicy, sweet, and tangy sauce is what takes Bang Bang Cauliflower over the top.
Step 6: Toss and Serve
Once the cauliflower is out of the oven, let it cool for a couple of minutes. Then, gently toss it with the bang bang sauce for that sticky, flavor-packed finish, or simply drizzle the sauce over the top to maintain maximum crunch. Finish with green onions and sesame seeds if you like a pop of color and extra flare.
How to Serve Bang Bang Cauliflower
Garnishes
A sprinkle of thinly sliced green onions and a dusting of sesame seeds isn’t just pretty—it adds extra freshness, bite, and a pop of nutty flavor. For special occasions, add a little lime zest or chopped cilantro for even more vibrance.
Side Dishes
Bang Bang Cauliflower shines brightest as an appetizer, but don’t stop there! It pairs beautifully with steamed jasmine rice, a chilled cucumber salad, or some simple pickled veggies to balance the heat and richness of the sauce. If you’re hosting, try serving it alongside other Asian-inspired starters or a big noodle bowl for a cozy spread.
Creative Ways to Present
For a playful twist, try tucking Bang Bang Cauliflower into lettuce wraps, pita pockets, or even atop rice bowls. You can also skewer the florets for party-ready kabobs, or serve them as sliders with extra bang bang sauce on the side. However you present them, this dish is guaranteed to get devoured!
Make Ahead and Storage
Storing Leftovers
If you’ve managed to save any (it happens rarely in my house!), let Bang Bang Cauliflower cool completely before packing it into an airtight container. It’ll keep well in the fridge for up to 3 days. For best texture, store the sauce separately and toss with the cauliflower just before serving.
Freezing
While freshly baked is always best, you can freeze un-sauced Bang Bang Cauliflower. Arrange cooled florets on a baking sheet and freeze until solid, then transfer to a zip-top bag. They’ll keep for up to two months—just wait to add the sauce after reheating for maximum crunch.
Reheating
To bring back some of that irresistible crispiness, reheat the cauliflower in a 400°F oven or air fryer until hot and crunchy (about 8–10 minutes). Avoid microwaving if you can, as it tends to make the coating soggy. Only toss or drizzle with the bang bang sauce after reheating, not before.
FAQs
Is there a way to make Bang Bang Cauliflower vegan?
Definitely! Just substitute vegan mayonnaise for the regular mayo and swap in maple syrup instead of honey. The rest of the ingredients are already vegan-friendly, so you’ll still get all that melty, spicy-sweet flavor without compromise.
Can I make Bang Bang Cauliflower gluten-free?
Absolutely—simply use a 1:1 gluten-free flour blend in the batter and swap regular panko for a gluten-free variety. You won’t lose any of the crunch or texture, and no one will know the difference!
How spicy is Bang Bang Cauliflower?
This dish has a gentle kick from the sriracha and sweet chili sauce, but it’s easy to adjust the heat. If you prefer more or less spice, just modify the amount of sriracha to suit your preference.
What’s the best way to keep Bang Bang Cauliflower crispy?
For best results, coat and bake the cauliflower just before serving and add the bang bang sauce right at the table or as a drizzle. Storing the cauliflower and sauce separately keeps the coating nice and crisp.
Can I air fry instead of bake?
Yes, for an even speedier version: Preheat your air fryer to 400°F, arrange battered and breaded cauliflower in a single layer, and cook for about 15 minutes, shaking halfway through. It yields unbelievably crispy Bang Bang Cauliflower with less oil and faster cleanup.
Final Thoughts
I can’t recommend this Bang Bang Cauliflower enough—it’s the kind of recipe you’ll find yourself making for every gathering (or craving!) once you’ve tasted the magic. Dive into the combo of crunch, sweet heat, and creamy sauce, and don’t forget to share your creations. Your next favorite appetizer is only a batch away!
Print
Bang Bang Cauliflower Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Bang Bang Cauliflower is a delicious and crispy Asian-inspired vegetarian dish that is perfect as an appetizer or main course. The cauliflower florets are coated in a flavorful batter, baked until crispy, and then tossed in a sweet and spicy bang bang sauce.
Ingredients
Main Ingredients:
- 1 medium head cauliflower (cut into bite-sized florets)
- ¾ cup all-purpose flour
- ¾ cup water
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups panko breadcrumbs
- cooking spray or oil for baking
Bang Bang Sauce:
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- green onions and sesame seeds for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Prepare the batter: In a large bowl, whisk together flour, water, garlic powder, salt, and pepper to make a smooth batter.
- Coat cauliflower: Dip each cauliflower floret into the batter, then coat with panko breadcrumbs.
- Bake: Arrange on the baking sheet, spray with cooking spray, and bake for 25-30 minutes until golden and crispy.
- Make the sauce: Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar.
- Toss in sauce: Toss the baked cauliflower in the sauce or drizzle over the top.
- Garnish: Garnish with green onions and sesame seeds if desired.
Notes
- To make this vegan, use vegan mayo and maple syrup instead of honey.
- You can air fry the cauliflower at 400°F for 15 minutes for a quicker option.
- Serve as an appetizer or over rice for a main dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 7g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
