I’ve perfected this Bang Bang Cauliflower recipe after countless attempts to recreate the beloved Asian-fusion dish that’s taken restaurants by storm. This oven-baked version delivers all the satisfying crunch and bold flavors of the original, but with a healthier twist that doesn’t sacrifice any of the taste. Originally inspired by the famous Bang Bang Shrimp, this vegetarian adaptation has become a sensation in its own right, offering a perfect balance of crispy coating, tender cauliflower, and that addictively creamy, spicy sauce.
History and Origins
Bang Bang sauce traces its roots to Sichuan cuisine, where “bang bang” refers to the sound of a wooden stick hitting chicken to tenderize it. The modern interpretation gained popularity in American restaurants, particularly through seafood chains, before creative chefs began applying it to vegetables. Today, this cauliflower version has become a staple in contemporary Asian-fusion cooking, beloved by vegetarians and meat-eaters alike.
Ingredients
For the Crispy Cauliflower:
- 2 pints (about 1 large head) cauliflower
- 240g (1 cup) all-purpose flour
- 160ml (⅔ cup) milk
- 5g (1 teaspoon) baking powder
- 5g (1 teaspoon) garlic powder
- 5g (1 teaspoon) paprika
- 5g (1 teaspoon) onion powder
- 2.5g (½ teaspoon) salt
- 2.5g (½ teaspoon) black pepper
- 160g (1⅓ cups) Panko breadcrumbs
For the Bang Bang Sauce:
- 180ml (¾ cup) mayonnaise
- 30ml (2 tablespoons) sweet chili sauce
- 15ml (3 teaspoons) Sriracha sauce
- 5ml (1 teaspoon) rice vinegar
Step-by-Step Instructions
- Prepare the Oven
I always start by preheating the oven to 420°F (215°C) using natural convection mode. This temperature ensures a perfectly crispy exterior while maintaining a tender interior. - Create the Batter
In a large mixing bowl, I combine the flour and milk, whisking until smooth. Then I incorporate the baking powder, garlic powder, paprika, onion powder, salt, and black pepper. The batter should have a consistency similar to pancake batter – thick enough to coat but not too heavy. - Prepare the Cauliflower
I cut the cauliflower into bite-sized florets, ensuring they’re relatively uniform in size for even cooking. Each piece should be about 1½ inches in diameter. - Coat the Cauliflower
Working methodically, I toss the cauliflower florets in the prepared batter until each piece is thoroughly coated. Then I add the Panko breadcrumbs, gently turning the florets to ensure even coverage without knocking off too much batter. - Arrange for Baking
I line a large baking sheet with parchment paper and arrange the breaded cauliflower in a single layer, ensuring no pieces are touching. This spacing is crucial for achieving maximum crispiness. - Baking Process
The cauliflower goes into the middle rack of the preheated oven for 20-25 minutes. I look for a golden-brown color and a crispy exterior as indicators of doneness. - Prepare the Bang Bang Sauce
While the cauliflower bakes, I whisk together the mayonnaise, sweet chili sauce, Sriracha, and rice vinegar in a bowl. This sauce can be adjusted to taste – add more Sriracha for extra heat or sweet chili sauce for additional sweetness. - Final Assembly
Once the cauliflower is perfectly crispy, I transfer it to a serving bowl and drizzle with the Bang Bang sauce, tossing gently to coat each piece evenly.
Expert Tips
- For extra crispiness, I spray the breaded cauliflower lightly with cooking oil before baking.
- The key to perfect texture is not overcrowding the baking sheet.
- I always serve immediately while the cauliflower is hot and crispy.
Storage and Make-Ahead Tips
The breaded cauliflower is best enjoyed fresh from the oven, as storage can compromise the crispy texture. However, the Bang Bang sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator.
Nutritional Information (per serving)
- Servings: 4
- Calories: 425
- Total Fat: 24g
- Saturated Fat: 4g
- Carbohydrates: 45g
- Protein: 9g
- Fiber: 4g
- Sodium: 680mg
This Bang Bang Cauliflower makes a perfect appetizer, side dish, or even main course when served over rice. The combination of crispy coating, tender cauliflower, and creamy, spicy sauce creates an irresistible dish that will have everyone asking for seconds.
