Bang Bang Cauliflower ~
Crispy, sweet, and spicy cauliflower bites coated in a bold Homemade Bang Bang Sauce. This restaurant-style dish is easy to make at home and packed with flavor!
Serve as an appetizer, side dish, or main course with Scallion Rice and Garlic Bok Choy.
Bang Bang Cauliflower Recipe
Crunchy cauliflower meets a creamy, spicy sauce for the best mix of texture and flavor.
I like this recipe because it’s made with easy-to-find ingredients and the spice level can be customized to suit personal taste. Want a plant-based version? Just swap a couple of ingredients, and you’re good to go.
The process starts with making the sauce, a creamy, tangy, and slightly spicy blend that brings everything together. The cauliflower is coated in a thick, seasoned batter that sticks well to each piece, giving it the perfect crunch after frying. A quick bake in the oven ensures the coating stays crisp. The final step is tossing the hot cauliflower in the sauce, so every bite is packed with bold flavor.
Make a double batch of the sauce to use as a dip on the side!
Ingredients for Bang Bang Cauliflower
You will need the following:
For the Sauce:
- 1/2 cup mayonnaise
- 1/2 teaspoon sriracha sauce
- 1/4 cup sweet chili sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 tablespoon scallion, chopped
For the Cauliflower:
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 1/4 cup milk
- 1/3 cup Panko breadcrumbs
- 4 cups cauliflower florets
- 3 tablespoons vegetable oil
Ingredient Notes
- Mayonnaise – This is the creamy base of the sauce. Regular or vegan mayo both work well.
- Sriracha Sauce – Controls the heat level. Use more or less depending on your spice preference.
- Sweet Chili Sauce – Adds a tangy sweetness with a mild heat.
- Rice Vinegar – Provides a touch of acidity to balance the flavors. Apple cider vinegar can be used as a substitute.
- Honey – Balances the spice with subtle sweetness. Swap with agave or maple syrup for a vegan version.
- Scallions (Green Onions)– Adds a mild onion flavor and freshness to the sauce.
- Flour & Cornstarch – The combination gives a light and crispy coating.
- Seasonings – Garlic and onion powder add depth to the batter.
- Milk – Dairy-free options like oat or almond milk work well.
- Panko Breadcrumbs – Provides an extra crunchy texture. Regular breadcrumbs are too fine and not recommended.
- Cauliflower – A small head of cauliflower typically yields about 4 cups of bite-sized pieces.
- Vegetable Oil – A neutral oil such as vegetable or avocado oil is best for frying. Olive oil is not recommended.
How to Make Bang Bang Cauliflower
STEP 1: Prep. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
STEP 2: Make the Sauce. In a small bowl, mix together mayonnaise, sriracha, sweet chili sauce, rice vinegar, and honey. Stir in the chopped scallions. Set aside.
STEP 3: Prepare the Batter. In a large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, salt, and black pepper. Add the milk and whisk until smooth. The batter will be thick. Stir in the Panko bread crumbs.
STEP 4: Coat the Cauliflower. Add the cauliflower florets to the batter and toss to coat evenly.
STEP 5: Fry the Cauliflower. Heat a large skillet over medium-high heat and add vegetable oil. When the oil is hot, carefully place the battered cauliflower florets in the pan. Fry for about 7 minutes, turning occasionally, until golden brown. Transfer to a paper towel-lined plate to absorb excess oil.
STEP 6: Bake and Serve. Place the fried cauliflower into a large bowl and toss with the prepared bang bang sauce until evenly coated. Spread onto the lined baking sheet in a single layer and bake for 10-15 minutes until crisp.
FAQs for Bang Bang Cauliflower
- Can I make this in an air fryer? Yes! Instead of frying, place the battered cauliflower in a single layer in an air fryer basket. Spray with cooking oil and air fry at 375°F for 12-15 minutes, shaking halfway through.
- Can I make this gluten-free? Absolutely! Swap the all-purpose flour for a gluten-free flour blend, and use gluten-free Panko.
- How spicy is this dish? It has a medium spice level. Reduce the sriracha for a milder version or add extra for more heat.
Storage
- Store leftover Bang Bang Cauliflower in an airtight container in the refrigerator for up to 3 days. To keep it crispy, reheat in an oven at 375°F for 10 minutes or in an air fryer at 375°F for 5 minutes.
More Recipes You’ll Love!
- Teriyaki Tofu
- Spicy Sriracha Tofu
- Coconut Chickpea Curry
- Green Beans and Tofu Stir Fry
- Sriracha Ramen Soup
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Bang Bang Cauliflower
Ingredients
For the Sauce:
- 1/2 cup mayonnaise
- 1/2 teaspoon sriracha sauce
- 1/4 cup sweet chili sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 tablespoon scallion chopped
For the Cauliflower:
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 1/4 cup milk I use oat milk
- 1/3 cup Panko breadcrumbs
- 4 cups cauliflower florets
- 3 tablespoons vegetable oil
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a small bowl, mix together mayonnaise, sriracha, sweet chili sauce, rice vinegar, and honey. Stir in the chopped scallions. Set aside.
- In a large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, salt, and black pepper. Add the milk and whisk until smooth. The batter will be thick. Stir in the Panko bread crumbs.
- Add the cauliflower florets to the batter and toss to coat evenly.
- Heat a large skillet over medium-high heat and add vegetable oil. When the oil is hot, carefully place the battered cauliflower florets in the pan. Fry for about 7 minutes, turning occasionally, until golden brown. Transfer to a paper towel-lined plate to absorb excess oil.
- Place the fried cauliflower into a large bowl and toss with the prepared bang bang sauce until evenly coated. Spread onto the lined baking sheet in a single layer and bake for 10-15 minutes until crisp.
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