Description

Crispy, spicy, and coated in a creamy, sweet chili sauce, Bang Bang Cauliflower is the ultimate meat-free appetizer or side dish with major flavor. Inspired by the popular restaurant-style dish, this version uses oven-baked or air-fried cauliflower florets tossed in a bold and creamy “bang bang” sauce that packs the perfect balance of heat and sweetness. Whether you’re serving it as a snack, side, or main course with rice, this is one recipe that’ll keep everyone coming back for more.

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Ingredients

Scale

For the Cauliflower:

1 medium head cauliflower, cut into bite-sized florets
¾ cup all-purpose flour
¾ cup water (or plant milk)
½ tsp garlic powder
½ tsp paprika
¼ tsp salt
1 cup breadcrumbs (panko preferred for extra crunch)
Cooking spray or oil (for baking or air frying)

For the Bang Bang Sauce:

½ cup mayonnaise (or vegan mayo)
2 tbsp sweet chili sauce
1 tbsp sriracha (adjust to taste)
1 tbsp maple syrup or honey
1 tsp rice vinegar or lime juice

For Garnish:

Sliced green onions
Toasted sesame seeds
Extra sauce for drizzling

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Instructions

Step 1: Prep the Cauliflower

Preheat oven to 425°F (220°C) or preheat your air fryer to 400°F (200°C).
Line a baking sheet with parchment paper if using the oven.
In a bowl, whisk together flour, water, garlic powder, paprika, and salt until smooth.
Place breadcrumbs in a separate shallow bowl.

Step 2: Coat the Cauliflower

Dip each cauliflower floret into the batter, shaking off excess.
Roll in breadcrumbs to coat completely.
Arrange on the baking sheet or in the air fryer basket, spacing them apart.
Lightly spray with cooking oil for maximum crispiness.

Step 3: Bake or Air Fry

Oven: Bake for 25–30 minutes, flipping halfway through, until golden and crispy.
Air Fryer: Cook for 15–18 minutes, shaking halfway, until crispy and browned.

Step 4: Make the Bang Bang Sauce

In a small bowl, mix mayo, sweet chili sauce, sriracha, maple syrup (or honey), and vinegar/lime juice.
Taste and adjust spiciness or sweetness as desired.

Step 5: Toss and Serve

Once cauliflower is crisp and golden, transfer to a large bowl.
Toss lightly with bang bang sauce until coated, or drizzle the sauce over the top.
Garnish with green onions and sesame seeds before serving.

Notes

Keep It Crispy – Toss with sauce just before serving to preserve the crunch.
Use Panko – Panko breadcrumbs add a lighter, airier crunch than regular breadcrumbs.
Adjust the Heat – Add more or less sriracha depending on your spice preference.
Serve Immediately – Best enjoyed hot and fresh for ultimate crispiness.
Double the Sauce – It’s that good—you’ll want extra for dipping or drizzling on rice!

Prep Time: 15 minutes
Cook Time: 25 minutes
Cuisine: Asian-American