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Crispy cauliflower bites baked with a tasty batter and crunchy Panko crumbs, then smothered in a creamy, spicy Bang Bang sauce. This vegetarian treat is great for anyone craving something crunchy and flavorful without a big time commitment.
I whip this up when I want a vegetarian crowd favorite that feels like a little treat. It’s a hit at family get-togethers thanks to its crispy outside and spicy sauce.
What You Need
- Flour: makes a smooth, sticky batter that clings to cauliflower
- Milk: keeps the batter moist so the texture stays tender
- Baking powder: gives the batter a light airy feel
- Garlic and onion powder: create a tasty, savory flavor base
- Paprika: adds a warm, smoky hint
- Salt and pepper: bring out the flavors in the batter
- Fresh cauliflower: cut into small pieces for perfect bites
- Panko crumbs: add an extra crunchy, light coating—make sure to use fresh for best crunch
- Mayonnaise: creamy base for the Bang Bang sauce; picking a good one makes a difference
- Sweet chili sauce and Sriracha: bring the sweet heat essential to Bang Bang sauce
- Rice vinegar: balances out the richness with a little tang
How To Make It
- Mix The Batter
- In a bowl, blend flour and milk till smooth. Stir in baking powder, garlic and onion powders, paprika, salt, and black pepper. Make sure there aren’t any lumps. This batter flavors the cauliflower and helps things stick.
- Dip The Cauliflower
- Chop cauliflower into bite sizes. Dunk the florets in the batter so they're fully covered. This adds flavor before the crumbs get added.
- Add The Crunch
- Put in the Panko crumbs and toss to coat everything evenly. This makes sure the cauliflower gets that crisp, tasty outer layer when baked.
- Get Ready To Bake
- Place the coated cauliflower in a single layer on a lined baking sheet. Brush or drizzle with olive oil so they crisp up nicely. Bake on the middle rack at 420°F (215°C) for 20 to 25 minutes. Watch closely till golden and crunchy.
- Whip Up The Sauce
- While the cauliflower is baking, mix mayo, sweet chili, Sriracha, and rice vinegar until smooth. Taste and tweak the heat or sweetness any way you like.
- Finish And Enjoy
- Toss hot cauliflower in the Bang Bang sauce right after baking until fully covered. Serve immediately to keep that awesome crunch and bold flavor.
The Bang Bang sauce is my fav part. It’s creamy, spicy, and a little sweet—a combo you won’t forget. Brings back memories of summer barbecues where we dipped everything in it and kept asking for more.
Keeping Leftovers
Switch It Up
How To Serve
This crunchy Bang Bang cauliflower is a quick and delicious fix that nails the mix of crisp texture and creamy-spicy taste.
Frequently Asked Cooking Questions
- → How can I make the cauliflower super crisp?
Make sure every floret is well covered in batter and panko. Spread them out on the tray so they’re not touching. Baking hot helps form a crunchy crust.
- → Can I change how spicy the sauce is?
Definitely. Just add more or less sriracha and sweet chili sauce depending on how hot you want it.
- → Is air frying a good swap for baking?
Yes, air frying can get you nearly the same crunch using less oil, though cooking times might be a bit different.
- → What flour works best for the batter?
All-purpose flour is best cause it gives the batter the right feel and sticks well.
- → Can I make the sauce ahead of time?
For sure. Making the Bang Bang sauce ahead lets the flavors mix well, just stir it up before serving to get the texture right.