Bang Bang Cauliflower Recipe – Asian Special

Bang Bang Cauliflower is a wonderfully crispy and spicy dish that appeals to both vegetarians and meat enthusiasts. Each cauliflower floret is coated in a flavorful batter and then fried or baked to achieve a golden, crunchy texture. Tossed in a creamy, tangy Bang Bang sauce, this dish delivers a delightful kick. Whether served as an appetizer, snack, or main course alongside rice or salad, its irresistible crunch and bold flavors make Bang Bang Cauliflower a fun and satisfying way to enjoy your vegetables!

  • 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 :

1

Prepare Cauliflower: In a bowl, mix the flour, garlic powder, paprika, salt, and pepper. Gradually add the plant-based milk, whisking until smooth.

2

Coat Cauliflower: Dip each cauliflower floret into the batter, ensuring it’s well coated.

Fry or Bake:

3

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.

4

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.

5

Make the Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey/agave until smooth.

6

Combine: In a large bowl, toss the crispy cauliflower with the Bang Bang sauce until well coated.

7

Serve: Serve immediately as an appetizer or snack, garnished with chopped green onions or sesame seeds if desired.

Recipe Notes:

Adjust Spice: Feel free to adjust the amount of sriracha in the sauce based on your heat preference.

Cooking Method: Baking is a healthier option, but frying adds extra crispiness.

Storage: Leftover cauliflower can be stored in the refrigerator for a day, but it’s best enjoyed fresh for optimal crispiness.

Serving Suggestions: Great as a party appetizer, side dish, or even a main course served over rice or salad.

Bang Bang Cauliflower Recipe – Asian Special

Bang Bang Cauliflower is a wonderfully crispy and spicy dish that appeals to both vegetarians and meat enthusiasts. Each cauliflower floret is coated in a flavorful batter and then fried or baked to achieve a golden, crunchy texture. Tossed in a creamy, tangy Bang Bang sauce, this dish delivers a delightful kick. Whether served as an appetizer, snack, or main course alongside rice or salad, its irresistible crunch and bold flavors make Bang Bang Cauliflower a fun and satisfying way to enjoy your vegetables!

  • 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 :

1

Prepare Cauliflower: In a bowl, mix the flour, garlic powder, paprika, salt, and pepper. Gradually add the plant-based milk, whisking until smooth.

2

Coat Cauliflower: Dip each cauliflower floret into the batter, ensuring it’s well coated.

Fry or Bake:

3

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.

4

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.

5

Make the Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey/agave until smooth.

6

Combine: In a large bowl, toss the crispy cauliflower with the Bang Bang sauce until well coated.

7

Serve: Serve immediately as an appetizer or snack, garnished with chopped green onions or sesame seeds if desired.

Recipe Notes:

Adjust Spice: Feel free to adjust the amount of sriracha in the sauce based on your heat preference.

Cooking Method: Baking is a healthier option, but frying adds extra crispiness.

Storage: Leftover cauliflower can be stored in the refrigerator for a day, but it’s best enjoyed fresh for optimal crispiness.

Serving Suggestions: Great as a party appetizer, side dish, or even a main course served over rice or salad.