Go Back
–+ servings
Bang Bang Cauliflower

Crispy Bang Bang Cauliflower That Will Wow Your Taste Buds

Enjoy the irresistible Crispy Bang Bang Cauliflower, a delightful vegetarian snack that is sweet and spicy. Perfect for any occasion!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Snacks
Cuisine: American, Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 head Cauliflower Florets Can be substituted with frozen cauliflower for convenience.
  • 1 cup Buttermilk Replace with milk mixed with lemon juice for a quick alternative.
  • 1 large Egg For vegan options, use a flax egg or omit entirely.
  • 1 cup Cornstarch Can be swapped with tapioca starch if needed.
  • 1 teaspoon Garlic Powder Enhances the flavor profile of the cauliflower.
  • 1 teaspoon Smoked Paprika Brings smokiness and a beautiful color to the dish.
  • 1 teaspoon Sea Salt Essential for elevating the overall flavor.
  • 1 teaspoon Ground Black Pepper Essential for elevating the overall flavor.
For Frying
  • 1/4 cup Avocado Oil Ideal for frying due to its high smoke point.
For the Bang Bang Sauce
  • 1/2 cup Mayonnaise Creamy base for the sauce, making it rich and flavorful.
  • 1/4 cup Sweet Chili Sauce Introduces sweetness and a mild kick.
  • 1-2 tablespoons Sriracha Sauce Adds desired spicy kick.

Equipment

  • non-stick skillet
  • Medium Bowl
  • shallow bowl
  • paper towels

Method
 

Step‑By‑Step Instructions
  1. Prepare the Cauliflower: Wash and dry the cauliflower florets thoroughly. In a medium bowl, whisk together the egg and buttermilk until well combined. Add cauliflower florets to the mixture, stirring gently to coat each piece evenly for about 2 minutes.
  2. Make the Coating: In a shallow bowl, mix cornstarch, garlic powder, smoked paprika, sea salt, and ground black pepper. Coat cauliflower florets in the cornstarch blend.
  3. Heat the Oil: In a non-stick skillet, heat avocado oil over medium-high heat until shimmering but not smoking.
  4. Fry the Cauliflower: Place coated cauliflower florets into the hot oil in batches. Fry for about 8-10 minutes until golden brown and crispy. Transfer to a paper towel-lined plate.
  5. Whisk the Bang Bang Sauce: In a small bowl, combine mayonnaise, sweet chili sauce, and sriracha sauce, whisking until smooth.
  6. Coat and Serve: Drizzle half of the bang bang sauce over crispy cauliflower, tossing to coat. Serve immediately with remaining sauce on the side for dipping.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 7gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 35mgSodium: 450mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 50mgCalcium: 80mgIron: 2mg

Notes

Dry the cauliflower thoroughly before dredging for a crispy texture. Serve immediately for the best experience.

Tried this recipe?

Let us know how it was!