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A bowl of baked bang bang cauliflower with chopsticks.

Crispy Bang bang cauliflower

5 from 2 votes
Created by Mariam Ezzeddine
One bite of crispy bang bang cauliflower bites and you will be in heaven. Spicy sweet cauliflower bang bang is tender but with a slight bite. They have a crisp exterior thanks to a flavorful batter and panko combination. The crispy baked cauliflower is then tossed with a yummy homemade bang bang sauce that you can customize to be as sweet or spicy as you prefer. Serve for a meatless meal or appetizer that everyone will love.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Main Dish
Cuisine American, Asian
Servings 4

Ingredients

For crispy cauliflower

  • 1 medium head cauliflower cut into florets
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 cup buttermilk
  • 1 ½ cup panko breadcrumbs

For bang bang sauce

  • ½ cup mayonnaise
  • ½ cup sweet chili sauce
  • 3 tablespoons sriracha
  • 2 tablespoons tomato ketchup
  • 1 tablespoon honey
  • 1 tablespoon vinegar
  • ½ teaspoon ground black pepper
  • ½ teaspoon red chili flakes
  • 2 teaspoons chopped chives to garnish

Instructions

  • Preheat the oven to 450 degrees F. Line a parchment paper over the baking sheet and keep it aside.
  • Cut the cauliflower into florets, wash them, and dry them with a kitchen towel. Keep it aside.
  • In a medium bowl, combine flour, paprika, garlic powder, salt, black pepper, and buttermilk. Mix the batter until smooth without any lumps.
  • Add the cauliflower florets and coat them well with the batter.
  • Place the panko breadcrumbs in a wide bowl, and dredge the batter-coated cauliflower florets into the panko breadcrumbs. Press them to coat evenly.
  • Arrange the cauliflower florets on the prepared baking sheet. Bake it for 25-30 minutes until they turn golden and crispy. Transfer the cauliflowers to a large bowl. Set it aside.
  • Meanwhile, prepare the sauce. In a medium bowl, combine mayonnaise, sweet chili sauce, sriracha, ketchup, honey, vinegar, and black pepper. Mix until smooth and creamy.
  • Pour the prepared sauce over the cauliflower and toss it well until evenly coated.
  • Garnish the crispy bang bag cauliflower with chives and red chili flakes and serve.

Notes

  • Use a sharp knife when cutting the cauliflower into florets. 
  • Cut the florets into similar-sized pieces for even cooking. 
  • The batter should be smooth yet thick enough to coat the cauliflower. 
  • Coat one piece at a time keeping one hand for the wet batter and one hand for the panko. 
  • Be sure to preheat your oven. 
  • Shake or turn the cauliflower halfway through cooking. 
  • Coat with the sauce just before serving. 
  • You can also serve the sauce as a dip.

Nutrition

Calories: 439kcal | Carbohydrates: 76g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 1443mg | Potassium: 668mg | Fiber: 5g | Sugar: 30g | Vitamin A: 518IU | Vitamin C: 77mg | Calcium: 156mg | Iron: 4mg
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