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Prep Time15 Minutes
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Cook Time25 Minutes
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Serving4
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Serving Size1 Cup
If you’ve ever wanted a vegetarian dish that’s so crispy, saucy, and flavor-packed that even the meat-eaters at the table reach for seconds — this is it. Bang Bang Cauliflower takes tender florets, coats them in a light, crunchy batter, and tosses them in that irresistible creamy, sweet, and spicy bang bang sauce. It’s the kind of recipe that disappears off the plate before you’ve even sat down.
What makes this recipe such a win is how approachable it is. You don’t need a deep fryer, a long list of hard-to-find ingredients, or any special cooking skills. Everything comes together in about 35 minutes, and the sauce — just four ingredients — does most of the heavy lifting. Whether you’re making it as an appetizer, a side dish, or piling it into a rice bowl for a full meal, it delivers every single time.
The flavor profile is a total crowd-pleaser: the cauliflower gets golden and crispy in the oven (or air fryer if you prefer), then gets coated in a sauce that’s creamy from the mayo, sweet from the honey, tangy from the rice vinegar, and just enough heat from the sriracha. Every bite hits all the notes — crunchy, saucy, sweet, spicy, and completely addictive.
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Ingredients
Bang Bang Cauliflower
Nutrition
Per serving
- Daily Value*
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Calories: 310 kcal
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Protein: 6g12%
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Carbohydrates: 38g14%
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Fat: 15g19%
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Fiber: 4g14%
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Sugar: 8g9%
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Sodium: 520mg23%
Directions
You'll bake battered cauliflower florets until golden and crispy, then toss them in a quick homemade bang bang sauce for a dish that's ready in about 35 minutes.
Step 1: Preheat the Oven and Prep Your Pan
Preheat your oven to 425°F (220°C).
Line a large baking sheet with parchment paper and lightly spray it with cooking spray — this is key for getting that crispy bottom without sticking.
While the oven heats up, break your cauliflower into even, bite-sized florets (about 1.5 to 2 inches each) so they cook at the same rate.
Step 2: Make the Batter
In a medium bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Pour in the milk and stir until you have a smooth, thick batter — it should coat the back of a spoon without running off too quickly.
The cornstarch is the secret here: it makes the coating extra light and crispy once it hits the oven heat.
Step 3: Coat the Cauliflower
Pour the panko breadcrumbs into a separate shallow bowl or plate.
Working one floret at a time, dip each piece into the batter, letting any excess drip off, then roll it through the panko breadcrumbs, pressing gently so they stick all around.
Place each coated floret in a single layer on your prepared baking sheet — don't crowd them or they'll steam instead of crisp up.
Step 4: Bake Until Golden and Crispy
Spray the tops of the coated florets lightly with cooking spray — this helps the panko turn a deep, beautiful golden color.
Bake at 425°F for 20–25 minutes, flipping each piece gently at the halfway point (around 12 minutes), until all sides are golden brown and the coating is crispy.
You'll know they're ready when the edges look deep golden and the coating feels firm, not soft, when you tap it lightly with a spatula.
Step 5: Make the Bang Bang Sauce
While the cauliflower bakes, make the sauce: in a small bowl, combine the mayonnaise, sriracha, honey, rice vinegar, and minced garlic.
Whisk everything together until smooth and glossy — taste it and adjust to your preference (more sriracha for heat, more honey for sweetness).
The sauce should be creamy, slightly pink-orange, and smell wonderfully garlicky and spicy. Set it aside until the cauliflower is ready.
Step 6: Toss and Serve
Remove the crispy cauliflower from the oven and immediately transfer it to a large mixing bowl.
Drizzle the bang bang sauce over the top and toss gently until every piece is well coated — work quickly while the cauliflower is still hot so the sauce clings beautifully.
Transfer to a serving platter, garnish with sliced green onions and sesame seeds, and serve immediately while it's still crispy and steaming hot.
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