Baked Bang Bang Cauliflower
This easy healthy recipe features crispy baked cauliflower coated in a creamy, spicy Bang Bang sauce, perfectly balanced with sweetness and heat. Ideal as a dinner idea, party appetizer, or meatless main dish.
Ingredients
For the cauliflower
- 1 medium head cauliflower, cut into bite-sized florets
- ½ cup all-purpose flour
- ½ cup milk (or plant-based milk)
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup panko breadcrumbs
- Olive oil spray
For the Bang Bang sauce
- ¼ cup mayonnaise (or Greek yogurt for a lighter option)
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon honey or maple syrup
For garnish
- 1 tablespoon chopped green onions
- 1 tablespoon chopped parsley or cilantro
Instructions
Preparation
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, milk, garlic powder, paprika, salt, and pepper until smooth and thick enough to coat the cauliflower.
- Dip each floret into the batter, letting any excess drip off, then roll in panko breadcrumbs for a crisp texture.
Cooking
- Arrange the florets on the baking sheet in a single layer. Lightly spray with olive oil and bake for 20 to 25 minutes, flipping halfway through, until crisp and golden.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey until creamy and smooth.
- Once baked, drizzle the Bang Bang sauce over the cauliflower or toss lightly to coat. Garnish with green onions and parsley before serving.
Notes
For extra crispiness, bake the cauliflower on a wire rack. Adjust the spice level by adding more sriracha for heat or less for a milder flavor. To make it healthier, use Greek yogurt in the sauce and reduce the honey. Store leftovers in the fridge for up to 3 days and reheat in the oven or air fryer to maintain crispiness.