Save Bang Bang Cauliflower offers golden, crispy florets enveloped in a velvety, spicy-sweet sauce made with chili, Sriracha, and creamy mayo. Roasted to perfection, each bite brings a satisfying crunch followed by bold, zesty flavor. Served fresh from the oven and finished with scallions and sesame seeds, these cauliflower bites are perfect for sharing as a vibrant appetizer or alongside your favorite main dish. Easily adaptable for vegan diets and ideal for gatherings or weeknight dinners.
Bang Bang Cauliflower is the recipe that always gets demolished at my table. Crisp, golden cauliflower bites tossed in a creamy, spicy-sweet sauce come together in under an hour and turn even veggie skeptics into believers. This dish works as a crowd-pleasing appetizer, a memorable potluck side, or a playful meatless main when layered into bowls or wraps.
I make this whenever I want a fun change from traditional appetizers. The first time I served it at a party, people barely finished introductions before reaching for seconds and asking for the recipe.
Ingredients
- Cauliflower florets: provide a hearty base and soak up all the sauce. Look for a firm, fresh head with creamy white color and tight buds.
- All purpose flour: delivers crunch when baked and helps the batter cling. Pick unbleached if possible for a deeper flavor.
- Cornstarch: helps crisp and lighten the coating. Make sure it is fresh to avoid clumping.
- Garlic powder: deepens flavor without overpowering. Choose a fragrant powder for the best taste.
- Smoked paprika: gives everything a subtle smoky note. Spanish smoked paprika has a lovely perfume.
- Salt: sharpens and balances the flavors. Fine sea salt dissolves easily throughout the batter.
- Black pepper: adds faint heat that supports the sauce. Use freshly cracked for best aroma.
- Milk: helps create a thick batter. Both dairy and unsweetened plant based milks work perfectly.
- Olive oil: keeps the coating golden and prevents sticking. Extra virgin for richer flavor but light olive oil will also work.
- Mayonnaise: creates the base for a creamy, luscious Bang Bang Sauce. Vegan mayonnaise or traditional are both great.
- Sweet chili sauce: adds a tangy sweetness and mild heat. Pick a brand with real chili for depth.
- Sriracha: brings the signature kick. Adjust to your spice tolerance.
- Honey or maple syrup: balances the heat in the sauce. Maple syrup is the clear vegan swap.
- Rice vinegar: brings brightness and tang. Use unseasoned for a clean flavor.
- Scallions and sesame seeds for garnish: bring color, crunch, and subtle sharpness. Only add seeds if everyone is sesame friendly.
Instructions
- Prepare the Cauliflower:
- Trim a medium head of cauliflower into bite sized florets. Rinse and pat them completely dry to help the batter cling and roast up crisp.
- Make the Batter:
- Combine flour, cornstarch, garlic powder, smoked paprika, salt, and pepper in a large bowl. Whisk in the milk until you have a smooth batter about the thickness of pancake batter.
- Coat the Cauliflower:
- Add the florets to the bowl of batter, turning each piece to ensure a thorough coating. Shake off excess batter if needed so they do not pool on the baking sheet.
- Arrange and Bake:
- Line a large baking sheet with parchment paper and spread the battered florets in a single layer. Drizzle them lightly with olive oil to boost crispiness and roast in a preheated oven at four hundred twenty five degrees for twenty five to thirty minutes. Rotate the pieces halfway to brown evenly until golden and crisp.
- Make the Bang Bang Sauce:
- While the cauliflower bakes, whisk together the mayonnaise, sweet chili sauce, sriracha, honey or maple syrup, rice vinegar, and a pinch of salt in a small bowl. Taste and adjust heat by adding more sriracha if desired.
- Toss and Serve:
- When the cauliflower is golden and crispy, transfer it gently to a large bowl. Pour the Bang Bang Sauce over and toss until all pieces are evenly coated.
- Garnish and Enjoy:
- Move everything to a serving dish and top with chopped scallions and sesame seeds. Serve immediately while everything is piping hot and perfectly crisp.
Save That homemade Bang Bang Sauce is my favorite part. Sometimes, I double it and save for dipping fries or sandwiches. The first time I made this with my sister, we agreed the sauce could make cardboard taste delicious. It turns a humble veggie into a superstar.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. Reheat them in the oven or an air fryer so they regain their crispiness instead of microwaving which makes them soft. If you are planning ahead for a party, bake the florets and sauce separately. Toss together just before serving for the best texture.
Ingredient Substitutions
Swap all purpose flour for a one to one gluten free blend if you are sensitive to gluten. For a vegan version, use plant based milk like oat or almond and your favorite vegan mayonnaise. No honey on hand Just use maple syrup instead. You can even change up the sauce by adding a dash of soy sauce or lime juice.
Serving Suggestions
Serve these as a starter with toothpicks for parties as a fun alternative to wings or tuck them into warm wraps with lettuce and extra sauce. They are also amazing over a bed of steamed rice or alongside stir fried veggies for a colorful weeknight dinner.
Save This Bang Bang Cauliflower delivers knockout flavor and finger licking goodness every time. Serve it piping hot for ultimate crunch and best taste.
