Bang Bang Cauliflower Recipe – Asian Special
Bang Bang Cauliflower is a delicious vegetarian dish that brings together crunchy, golden cauliflower florets and a bold, spicy sauce that clings with every bite. The crispy texture from frying or baking makes it irresistible, whether you serve it as a fun snack idea, fancy appetizer, or even a main course option over rice or salad. It’s an exciting way to elevate vegetables with flavorful punch and satisfying crunch.
- Prep Time25 min
- Cook Time30 min
- Total Time55 min
Cauliflower:
- 1 medium head of cauliflower, cut into florets
- 1 cup all-purpose flour (or gluten-free flour)
- 1 cup plant-based milk (or regular milk)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Oil for frying (or cooking spray for baking)
Bang Bang Sauce:
- 1/2 cup mayonnaise (or vegan mayo)
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon lime juice
- 1 teaspoon honey or agave syrup (optional)
How to make Bang Bang Cauliflower :
Prepare Cauliflower: In a bowl, mix the flour, garlic powder, paprika, salt, and pepper. Gradually add the plant-based milk, whisking until smooth.
Coat Cauliflower: Dip each cauliflower floret into the batter, ensuring it’s well coated.
Fry or Bake:
Frying: Heat oil in a deep pan over medium heat. Fry the cauliflower in batches until golden brown and crispy, about 4-5 minutes. Drain on paper towels.
Baking: Preheat the oven to 425°F (220°C). Place the coated florets on a lined baking sheet and spray with cooking spray. Bake for 20-25 minutes, flipping halfway, until crispy.
Make the Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey/agave until smooth.
Combine: In a large bowl, toss the crispy cauliflower with the Bang Bang sauce until well coated.
Serve: Serve immediately as an appetizer or snack, garnished with chopped green onions or sesame seeds if desired.
Recipe Notes:
Baking Variation: For a lighter version, bake the battered cauliflower at 425 °F (220 °C) instead of frying. Use cooking spray and flip halfway to ensure even crisping.
Sauce Heat Level: Adjust the amount of sriracha to your taste—less for mild, more for spicy. The sweet chili and lime help balance the heat nicely.
Storage Tips: Leftovers are best stored in an airtight container in the refrigerator and eaten within a day. Reheat in a hot oven to restore some of the crispiness.
Garnish Options: Sprinkle with sesame seeds, sliced green onions, or chopped cilantro right before serving to add color and freshness.
Flour Alternatives: You can use gluten-free flour in place of all-purpose if needed; just check the batter’s consistency, adding a bit more liquid if it’s too thick.
