Description
Crispy oven-baked cauliflower bites coated in a sweet, spicy Bang Bang sauce made with mayo, Thai sweet chili, and Sriracha—perfect as a side, appetizer, or meatless main dish.
Ingredients
Scale
- 1 cup all-purpose flour
- ⅔ cup milk
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- 2 pints cauliflower, cut into florets
- 1 ⅓ cups panko breadcrumbs
- 1 tbsp olive oil
- ¾ cup mayonnaise
- 2 tbsp Thai sweet chili sauce
- 3 tsp Sriracha sauce
- 1 tsp rice vinegar
Instructions
- Preheat oven to 420°F (215°C).
- In a large bowl, mix flour, milk, baking powder, garlic powder, paprika, onion powder, salt, and pepper into a smooth batter.
- Add cauliflower florets and toss to coat completely.
- Stir in panko breadcrumbs and mix until well coated.
- Arrange cauliflower in a single layer on a parchment-lined baking sheet. Drizzle with olive oil.
- Bake for 20–25 minutes until golden brown and crispy.
- Meanwhile, whisk together mayonnaise, sweet chili sauce, Sriracha, and rice vinegar in a small bowl to create the sauce.
- Once baked, let cauliflower cool slightly, then toss with sauce right before serving.
Notes
- Use vegan mayo and plant-based milk to make the recipe vegan.
- Don’t overcrowd the baking tray—use two if needed.
- Add more Sriracha for extra heat or more sweet chili for extra sweetness.
- Toss in sauce just before serving to retain crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 serving
- Calories: 616
- Sugar: 13g
- Sodium: 1095mg
- Fat: 37g
- Saturated Fat: 7g
- Unsaturated Fat: 29g
- Trans Fat: 0.1g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 13g
- Cholesterol: 24mg