If you’re looking for a plant-based twist on a classic favorite, this Bang Bang Cauliflower is a must-try! Crispy, golden-brown cauliflower bites coated in a sweet, spicy, and tangy glaze—every bite bursting with bold flavor. Whether you’re serving it as an appetizer, a side dish, or the star of a grain bowl, this dish is a crowd-pleaser.
The crispy coating gives the cauliflower the perfect crunch, while the bang bang sauce adds a bold punch of heat and sweetness. It’s easy to make, super satisfying, and guaranteed to be a hit at the table!
Why You’ll Love This Recipe
- Crispy & Crunchy – Lightly battered and baked (or air-fried) to crispy perfection.
- Packed with Flavor – The spicy-sweet bang bang glaze makes every bite irresistible.
- Easy to Make – A simple batter, a quick bake, and a toss in the best bang bang sauce—no deep frying needed!
- Versatile – Serve it as an appetizer, in a rice bowl, or even in tacos for a fun twist!
Tips & Substitutions:
- Air Fryer Shortcut – Cooking in an air fryer speeds up the process and gives an extra crispy texture!
- Adjust the Heat – Add more or less sriracha to adjust the spice level.
- Storage – While best enjoyed fresh, store leftovers in an airtight container and reheat in the oven for crispiness.
This Bang Bang Cauliflower is the perfect balance of crunchy, spicy, and sweet, making it a crowd-pleaser for any occasion. Try it out and let me know what you think!
Bang Bang Cauliflower
Ingredients
Cauliflower
- 1 head Organic Cauliflower
- 1/2 cup Flour
- 1/2 cup Tapioca Starch
- 1 tsp Garlic, Onion, Paprika Powder, Salt, Papper
- 3 tsp Sriracha (I like the brand Yellowbird)
- 1/2 cup Milk
- 1 tbsp Apple Cider Vinegar
- 1/4 cup Olive Oil
- 1 cup Breadcrumbs (I like the brand Paleo Powder)
Bang Bang Galze
- 1/4 cup Maple Syrup
- 1/4 cup Hot Sauce
- 1 tbsp Rice Vinegar
- Sesame Seeds
Instructions
- If you have a convection oven, preheat it to 425°F.If using a regular oven, preheat to 450°F (place the rack on the top).If using an air fryer, set it to 425°F.
- In a large bowl, whisk together the lour, tapioca starch, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Add the sriracha, milk, apple cider vinegar, and olive oil. Mix well until a thick, pancake-like batter forms. Add more milk if too thick.
- Dip all cauliflower pieces into the batter, ensuring they are fully coated. You can either toss them all at once or dip them individually.
- Sprinkle the bread crumbs over the cauliflower and toss to coat evenly.
- Place the coated cauliflower pieces on a lined baking sheet, spreading them out evenly.
- Bake or air fry for 15–20 minutes, checking halfway through to move them around so all sides get crispy.
- Return to the oven or air fryer for another 10–15 minutes until golden brown and crunchy.
- While the cauliflower bakes, whisk together the maple syrup, hot sauce, rice vinegar, and sesame seeds to make the bang bang glaze.
- Once the cauliflower is cooked, toss it in the glaze until fully coated.
- Return to the oven or air fryer for another 5–10 minutes to caramelize.
- Sprinkle with extra sesame seeds and serve hot! This dish pairs well with rice, grain bowls, or even as a snack with a side of dipping sauce.