Bang Bang Cauliflower
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Whether you want a spicy appetizer, a fun snack, or a side dish, this bang bang cauliflower is sure to steal the show. I’ve been making this dish for years, and I love it for its crispy, saucy, flavor-packed goodness. Let me show you how it’s done, with just 10 minutes of prep!
I love the flavor of Bang Bang sauce – so much so that I developed this Bang Bang shrimp recipe around it. One night, when a craving struck but I was out of shrimp, my eyes landed on a head of cauliflower, and inspiration struck.
I knew that tender, baked cauliflower would be best with a crispy panko coating to balance the sauce, so my focus was on crafting a version that’s crispy and golden on the outside, tender on the inside, and bursting with flavor. Whether you’re making it as an appetizer, a snack, or a side, it’s sure to be a hit!
What is Bang Bang Cauliflower?
Bang bang sauce is a condiment served with Asian street food and was popularized by Bonefish Grill’s bang bang shrimp appetizer. The sauce is used to dip, dunk, or drizzle over fried foods like chicken, seafood, and vegetables.
This Bang Bang Cauliflower is essentially cauliflower wings coated in crunchy panko and tossed in our sweet and spicy Bang Bang sauce. It’s basically a vegetarian spin on the original!
Also, don’t miss my bang bang salmon and bang bang sauce!
Bang bang cauliflower ingredients
Here are the ingredients you need to make this bang bang cauliflower recipe:
- Cauliflower – we use one large head of cauliflower cut into bite-sized florets.
- Milk – any type of milk or non-dairy milk alternative will work.
- Flour – we use all-purpose flour, but you can use a gluten-free alternative if needed.
- Seasonings – a mix of sweet paprika, garlic powder, onion powder, and salt add flavor to the flour mixture.
- Panko – panko breadcrumbs are a Japanese-style breadcrumb used for coating foods to give them more crunch. Look for gluten-free panko if needed!
Recipe FAQs
Can I prepare it in advance?
Because the cauliflower is breaded, it’s best eaten immediately for optimal taste and texture. You can definitely prepare the bang bang sauce ahead of time and store it in a container in the fridge for 3-4 days.
Can I make them in an air fryer?
Yes! Place the breaded cauliflower in the air fryer basket, ensuring the pieces don’t touch. Give them a light spray of oil, then air-fry them for 12-15 minutes at 400 degrees Fahrenheit.
What can I eat with bang bang cauliflower?
Bang bang cauliflower is typically eaten as an appetizer or snack. It’s a delicious vegetarian option for game days, laid-back dinner parties, movie nights, and gatherings of all kinds.
It also tastes great as a light meal over our ginger rice or as a side dish with other Asian-inspired dishes such as soy ginger noodles, sautéed boy choy, and honey sriracha chicken.
Bang Bang Cauliflower Recipe
Ingredients
The Bang Bang Sauce
- ½ cup mayonnaise (can be light)
- ¼ cup honey
- 2 teaspoons sriracha
- 1 teaspoon rice vinegar
Instructions
- Preheat your oven to 425 degrees. Line a baking tray with parchment paper. (See notes) In a large bowl, mix the flour, milk, paprika, garlic powder, onion powder, and salt. Add the cauliflower and toss to coat.¾ cup milk of choice, ½ cup flour, 1 teaspoon EACH: sweet paprika, garlic powder and onion powder, ½ teaspoon salt, 1 large cauliflower
- Place the panko into a shallow bowl. Add a few pieces of cauliflower to the panko and toss to coat – see notes. Put the breaded cauliflower on the baking sheet then continue until all of the cauliflower is breaded. Spray the top of the cauliflower with oil.2 cups panko, Spray oil
- Bake in the oven for 30-40 minutes, or until the cauliflower is brown and crispy.
- While the cauliflower is in the oven, prepare the bang bang sauce by mixing all the sauce ingredients together in a small bowl.½ cup mayonnaise, ¼ cup honey, 2 teaspoons sriracha, 1 teaspoon rice vinegar
- When the cauliflower comes out of the oven, put it into a bowl and pour the sauce over the top. Toss to coat then serve it with some chives and sesame seeds on top.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
I have to say, I was skeptical at first but after making this and I even added green beans. It came out fabulous! I’m not one to like eating cauliflower and boy it did me wrong. I LOVE it!! Thank you so much!!
That makes me so happy to hear! I love that you added green beans too — such a great idea. I’m thrilled this recipe changed your mind about cauliflower! 💛
My family loved this! Thanks for sharing 👍
You’re very welcome Mahvish!
This is so easy to make and tastes amazing. I have made it without pouring the sauce on top and eaten it with peri peri sauce mixed with mayonnaise. Taste as good. Thank you for the recipe.
Love peri peri sauce – I bet that was so good!!
this is so good and easy to make too.
Thanks, Aileen!
Thank you for a well written, easy recipe that came out terrific. Served it on very thin ribbon of Romain same as Bonefish Grill.
I’m so happy that you enjoyed the recipe!
Wait a few minutes before pouring the sauce on to give the breading a chance to set.
Fabulous! My friend who hates cauliflower loved it. Do.you think it would be good with broccoli?
Yes I think it would work!
Would this be okay with franks red hot instead of Siracha?
I think that would work well!
I am all about this bang bang sauce!! It looks so good and you could use it for so many recipes! Thanks for sharing!
awesome take on this vegan bang bang cauliflower recipe. I will be making this again for sure!
OMG! this is a flavour bomb. I made a test sample and it has vanished in just a few seconds. Now to the market for more cauliflower…
Very crispy only did 2/3 cup milk half rice flour and half regular flour and did not crowd the cauliflower on the cookie sheet it’s great recipe can be a little messy
This cauliflower turned out great. Was wanting something crispy but lower in cal and this totally hit the spot.
YUM!!! Going to scope out the Turkish place by my house where I find all of my “weird” (non-Dutch) ingredients and see if they (please please please) stock Gochujang!
I’ll keep my fingers crossed for you!!