This skinny-baked Bang Bang Cauliflower is one of my favorite new recipes for fancy occasions, weeknight dinners, and game day parties alike. Crunchy, crispy baked cauliflower bites drizzled with a savory, spicy, sweet chili sauce–this delicious vegetarian appetizer is sure to please!
Bang Bang Cauliflower Recipe
A healthy vegetarian take on a classic, these breaded florets of baked cauliflower drenched in spicy bang bang sauce make the perfect side dish, main meal, or potluck staple. This simple recipe is the best way to satisfy your tangy, spicy, sweet flavor craving. Quick and mess-free, it’s so easy to make, and the bite-sized pieces are so easy to eat. Plus, the crunchy panko-breaded texture is completely irresistible! If you’re on the hunt for fresh and exciting cauliflower dishes to spice up your repertoire, this recipe is the perfect way to use up that entire head of cauliflower sitting in your fridge.
How to Make Bang Bang Cauliflower
Start by preheating your oven to 400 degrees F. Set aside a large baking sheet lined with parchment paper.
Next, set up a station with three separate large bowls. In bowl #1, sift together the two flours (brown rice flour and all-purpose flour). In bowl #2, beat the eggs. In bowl #3, combine the panko bread crumbs with salt and pepper to taste.
Wash the cauliflower and work with it in batches while it’s still wet. Like an assembly line, move the wet cauliflower between the three bowls. First, coat the cauliflower in the flour from bowl #1. Then, shake off any excess flour and coat the piece of cauliflower in the egg from bowl #2. Finally, coat the cauliflower in the panko mixture from bowl #3.
Place each of the individual cauliflower florets on the baking sheet you set aside, spreading them out in a single layer. Bake for 15 minutes (or until slightly golden at the top). Flip the cauliflower and bake until golden brown all over (about another 5-10 minutes).
Meanwhile, make the sauce. Simply add the mayo, sweet chili sauce, sriracha or Gochujang, lime juice, honey, and rice vinegar to a medium bowl and whisk until combined. Season to taste and refrigerate until ready to use.
Once the baked cauliflower has cooled slightly, drizzle it with the sauce and garnish with chopped green onions and cilantro as desired.
How to Serve
Serve this bang bang cauliflower on its own as a main course, over a rice bowl or salad, as a party appetizer, or as a side dish. It pairs well with other Asian flavors (i.e. with noodles or stir fry) and/or with any simple protein like chicken or fish.
Storage and Freezing
This bang bang cauliflower should last in an airtight container in your fridge for 3-5 days. It can be reheated on the stove, in the oven, or in the microwave in a pinch. You can also store this cauliflower in your freezer for up to three months and enjoy it whenever the mood strikes!
Is Bang Bang Cauliflower Healthy?
Yes! This baked cauliflower recipe is low carb, packed with vitamins and minerals, and is a much healthier alternative to traditional deep-fried, densely caloric options like bang bang shrimp or bang bang chicken.
More Delicious Cauliflower Recipes:
- Curried Cauliflower
- Cheesy Cauliflower Bake with Bacon
- Baked Buffalo Cauliflower
- Roasted Cauliflower
- Miso Cauliflower
If you try making this Bang Bang Cauliflower Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Bang Bang Cauliflower
Ingredients
For the Cauliflower:
- 1 large or 2 small heads of cauliflower - cut into florets
- 3 large eggs
- ⅓ cup brown rice flour
- ⅓ cup all purpose flour
- 2.5 cups panko breadcrumbs
- salt + pepper
For the sauce:
- ½ cup mayo
- ¼ cup sweet chili sauce
- 3 tablespoon Sriracha or Gochujang
- .5 lime juiced
- 1 tablespoon honey
- 1 teaspoon rice vinegar
Instructions
For the Cauliflower:
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
- Set up a station with 3 large bowls. In the first bowl sift together the brown rice flour and all purpose flour. In the second bowl, beat together the 3 eggs. Finally, in the last bowl add the panko bread crumbs with a generous pinch of salt and pepper.
- Working in batches place some of the washed and still wet cauliflower in the flour bowl first. Toss to coat. Pick up the cauliflower (hands work best here) and shake off any excess flour. Gently place the coated cauliflower in the egg and toss to coat. Finally (again, hands work best), pick up the cauliflower and coat with the panko breadcrumbs.
- Place each cauliflower floret on the prepared baking sheet in a single layer. Repeat until all cauliflower has been coated and prepared.
- Place the prepared cauliflower in the oven and bake for 15 minutes, or until the tops are slightly golden. Remove, flip the cauliflower and continue to bake an additional 5-10 minutes, or until golden all over.
- Allow cauliflower to cool slightly before drizzling with sauce and topping with chopped green onion and cilantro, if desired.
For the Sauce:
- Whisk together all ingredients in a medium bowl. Season to taste and store in the refrigerator until ready to eat.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
This looks amazing! Baked cauliflower sounds amazing, especially "BIG BANG" 😉