Bang Bang Cauliflower (Print-Friendly Version)
Crispy baked cauliflower covered in crunchy panko and drenched in a spicy, creamy Bang Bang sauce.
# Ingredients List:
→ Veggies
01 -
900 grams cauliflower pieces
→ Batter Mix
02 -
160 milliliters milk
03 -
125 grams plain flour
04 -
2.5 grams salt
05 -
2.5 grams paprika
06 -
2.5 grams ground black pepper
07 -
4 grams baking powder
08 -
2.5 grams onion powder
09 -
2.5 grams garlic powder
→ Crunchy Coating
10 -
135 grams Panko crumbs
→ Bang Bang Dip
11 -
15 milliliters rice vinegar
12 -
180 grams mayo
13 -
15 milliliters Sriracha sauce
14 -
30 milliliters sweet chili sauce
→ Extras
15 -
15 milliliters olive oil
# Detailed Cooking Steps:
01 -
Mix mayo, rice vinegar, sweet chili, and Sriracha in a small bowl. Taste it and add more heat if you want.
02 -
Lay your crumb-coated cauliflower on parchment on a tray. Drizzle olive oil on top. Bake in the oven at 215°C for about 20 to 25 minutes until you see a crispy golden color.
03 -
Toss the cauliflower in the Bang Bang dip just after baking so every bite is saucy and delicious. Eat right away for the best crunch.
04 -
Take the cauliflower pieces dipped in batter and coat them well with Panko crumbs. Make sure each floret is covered.
05 -
Break cauliflower into small pieces. Mix flour, milk, salt, black pepper, paprika, garlic powder, onion powder, and baking powder in a bowl until smooth. Dip the pieces in this mix.
06 -
Set your oven to 215°C, using natural convection or just regular heat. Get it hot before you bake.
# Helpful Hints:
01 -
You can air fry these for a lighter option but cooking time will change. Add more Sriracha if you want it spicy. Best eaten right away to keep it crispy.