Bang Bang Cauliflower

Bang Bang Cauliflower is crispy, golden cauliflower bites tossed in a creamy, spicy-sweet Bang Bang sauce and then baked to golden perfection- this recipe is a lighter, veggie-forward twist on the classic Bang Bang Shrimp. Perfect as a fun appetizer or side dish, just like Zucchini Carpaccio and Garlic Lemon Green Beans.

Craving a bold and flavorful appetizer or side? Discover how to make irresistible Bang Bang Cauliflower-a crispy, oven-baked cauliflower recipe tossed in sweet and spicy bang bang sauce, perfect for plant-based snacks, healthy game day sides, and easy weeknight meals.

Why You'll Love This Recipe

• Simple Everyday Ingredients: Bang Bang Cauliflower delivers maximum crunch and addictive flavor with simple ingredients you already have on hand.
• Healthy Version: Cauliflower bites are baked rather than fried, but still come out irresistibly crunchy. The creamy sauce brings just the right balance of heat, tang, and sweetness to keep you coming back for more!

What is Bang Bang Cauliflower?

Bang Bang Cauliflower transforms humble cauliflower into addictive, crispy "wings," coated in a flavorful batter and tossed in a creamy, spicy-sweet bang bang sauce inspired by the classicshrimp appetizer. This vegan recipe is loved for its contrast of crunchy coating and luscioussauce, making it a staple for meatless Mondays, parties, and easy weeknight meals.

Ingredients Explained: What You Need and Why

• Cauliflower Florets: The main ingredient. Firm, fresh cauliflower gives these "wings" their sturdy bite and absorbs enough flavor without going soggy.
• All-Purpose or Gluten-Free Flour: Creates a light, tempura-style batter for crispiness.
• Cornstarch: Key for extra crunch. Helps create that signature crispy finish.
• Milk: Mimics buttermilk and tenderizes, ensuringlight texture in the batter.
• Seasonings: Garlic powder, onion powder, pepper and salt
• Chili Paste (Sriracha): Brings heat and depth.
• Breadcrumbs: Essential for golden color and unbeatable crunch-choose gluten-free if needed.
• Mayonnaise: Base for the creamy sauce, crucial for the authentic bang bang flavor.
• Honey: Can use maple syrup as well.
• Rice Vinegar: Can use lime juice instead.

How to Make Bang Bang Cauliflower

1. Prepare the batter: In a large bowl, whisk together the milk, flour, garlic powder, onion powder, salt, and black pepper until smooth.

2. Coat the cauliflower: Add the cauliflower florets to the batter, stirring gently until each piece is coated. Use a fork or kitchen tongs, rather than a spoon, to remove the florets from the batter: this will help drain excess batter.

3. Breadcrumb coating: In a shallow bowl, mix the panko breadcrumbs and sesame seeds. Shake off excess batter from each cauliflower floret, then press into the breadcrumb mixture until evenly coated. Place the breaded florets in a single layer on the prepared baking sheet.

4. Bake: Thoroughly mist the breaded cauliflower florets with cooking spray or oil. Bake for 25-30 minutes, flipping once halfway through, until the cauliflower is golden brown and crisp.

5. Make the sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and vinegar (or lime juice). Taste and adjust for heat or sweetness as desired.

6. Serve: Just before serving, drizzle the sauce over the hot cauliflower or toss lightly to coat. Garnish with green onions and enjoy immediately.

Why are my cauliflower florets soggy or watery?

• Cauliflower is naturally high in water (over 90%), which can lead to soggy or watery florets if not handled properly.
• Easy Fix: Slice florets and sprinkle with salt. Let them sit in a colander for at least 30 minutes, then rinse and pat dry before battering. This draws out excess moisture and helps with crispiness.
• Tip: Roast at a high temperature (400-450°F). Don't overcrowd the roasting pan so steam can escape.

How do I get extra crispy cauliflower wings?

• Coat the battered florets in panko breadcrumbs for max crunch. For extra crisp, lightly spray them with cooking oil before baking or air frying.
• Bake in a single layer with space around each piece. Toss immediately in the sauce after baking for best texture.
• Air Fryer: Flip halfway and brush lightly with oil for all-over crispiness.

Can Bang Bang Cauliflower be made gluten-free or vegan?

• Yes! Substitute regular flour for a gluten-free blend, and use vegan mayo for the sauce.
• Breadcrumbs: Swap with gluten-free panko or even crushed gluten-free crackers for a crunchy crust.
• Sauce: Use sambal oelek, sriracha, or your favorite chili paste. Maple syrup, agave, or vegan honey work as sweeteners.

Oven vs. Air Fryer: What's best?

• Both work! Oven methods produce even results and let you cook more at once.
• Air fryers offer quick, low-oil crispiness but require batches. For best air fryer results: Avoid overcrowding, flip halfway, and brush/spray with oil.
• After tossing in sauce, apply a final 1-2 minute blast in the air fryer or oven to help crisp up again.

How do you keep leftovers crispy?

• Reheat wings in the air fryer or oven, never the microwave. Spread in a single layer for best crunch.
• If storing, keep sauce separate until ready to serve.

Expert Tips

• Keep it crispy: For best results, drizzle or toss the cauliflower with the sauce right before serving so it stays crunchy.
• Spice it up: This sauce is mildly spicy. Add extra sriracha or a pinch of red chili flakes to the sauce if you like more heat.
• Air fryer option: Cook at 375°F for 15-18 minutes, shaking halfway through, until crisp and golden. Don't overcrowd the air fryer basket, though - good air circulation is essential for crispiness.
• Gluten-free version: Substitute gluten-free flour and breadcrumbs.
  

FAQs

Can I make Bang Bang Cauliflower ahead of time?
It's best enjoyed fresh, so the coating stays crispy. If you need to prep ahead, you can cut the cauliflower florets, prepare the batter, bread crumb coating,  and the sauce earlier in the day and simply assemble them when you're ready.

What can I serve with Bang Bang Cauliflower?
It works great as an appetizer, or pair it with rice or noodles for a light vegetarian dinner.

Can I use frozen cauliflower?
Fresh works best, but you can use frozen if thawed and patted dry. However, be aware that previously frozen florets will probably release more water, which can reduce crispiness.

Why add sesame seeds to the breadcrumb coating?

The sesame seeds, once baked, add a sweet nuttiness which really complements the cauliflower. Feel free to omit the sesame seeds if you would prefer.

What to look for when buying fresh cauliflower

For the crispiest Bang Bang Cauliflower, start with the freshest head you can find:

• Color: Look for creamy white florets (or vibrant green, orange, or purple if using specialty varieties). Avoid brown spots or yellowing. Note: white cauliflower may turn a light pink color if exposed to unusually high heat in the field.  It is still good to eat!
• Compact florets: The head should be tightly packed and firm, not loose or spreading apart.
• Firmness & weight: Fresh cauliflower feels heavy for its size. Skip any that feel light or spongy.
• Leaves: Bright green leaves that hug the head are a good sign of freshness. Wilted or yellowed leaves mean it's older.
• Stem: The cut stem should look fresh, not woody, slimy, or dried out.
• Smell: Fresh cauliflower has little to no odor. 

 Storing fresh cauliflower

• Check for bugs: Tease any leaf remnants away from the cauliflower head and inspect for bugs. Slugs particularly like to hide in those shady nooks and crannies! 
• Keep it whole: Don't wash or cut the cauliflower until you're ready to use it - moisture speeds up spoilage.
• Refrigerate: Store in the crisper drawer, ideally in a perforated plastic bag or loosely wrapped in a produce bag to allow airflow.
• Stem-side down: Place the cauliflower stem-side down so moisture doesn't collect inside the florets.

More Vegetarian Dishes

• Marry Me Butter Beans
• Honey Roasted Carrots
• Instant Pot Mashed Potatoes