Crispy Bang bang cauliflower
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.
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