Bang Bang Cauliflower

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Let’s dive into the world of Bang Bang Cauliflower! It’s my take on the beloved bang bang shrimp, but this time, it’s all about crispy cauliflower coated in a sweet, tangy, and slightly spicy sauce.

Bang Bang Cauliflower

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer


**Bang Bang Sauce:**

  • 1/2 cup mayonnaise
  • 1/2 cup sweet chili sauce
  • 1 teaspoon minced garlic
  • 1 tablespoon rice vinegar
  • 1 tablespoon sriracha adjust to taste
  • 1/2 tablespoon fresh parsley finely chopped

**Cauliflower & Batter:**

  • 1 whole head cauliflower cut into florets
  • 1 1/4 cups buttermilk
  • 1/3 cup cornstarch
  • 2/3 cup all-purpose flour
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/3 cup panko breadcrumbs


  • Preheat your oven to 450°F.
  • In a small bowl, mix together the ingredients for the bang bang sauce: mayonnaise, sweet chili sauce, minced garlic, rice vinegar, sriracha, and chopped parsley. Set the sauce aside.
  • In a mixing bowl, combine buttermilk, cornstarch, all-purpose flour, chili powder, garlic powder, paprika, salt, and black pepper to create a thick batter.
  • Add the cauliflower florets to the batter, ensuring they’re evenly coated. Then, add the panko breadcrumbs and mix again.
  • Line a baking sheet with parchment paper and arrange the battered cauliflower florets, making sure they’re not touching.
  • Bake in the preheated oven for 20 minutes. Then, flip each floret over and bake for an additional 15 minutes until they turn golden and crispy.
  • Once out of the oven, transfer the cauliflower to a bowl and toss them with the bang bang sauce. If you prefer extra crispy cauliflower, simply dip them into the sauce instead of tossing.
  • Garnish with sliced scallions and dig in! These Bang Bang Cauliflower bites are irresistible.

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