Bang Bang Cauliflower
A delightful oven-roasted alternative to traditional fried snacks, featuring crispy cauliflower tossed in a creamy, spicy sauce.
Ingredients
For the batter
- 1 cup all-purpose flour
- 2/3 cups milk
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
For the cauliflower
- 2 pints cauliflower cut into bite-sized florets
- 1 ⅓ cups Panko breadcrumbs
For the Bang Bang sauce
- 3/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 3 teaspoons Sriracha sauce
- 1 teaspoon rice vinegar
Instructions
Preparation
- Preheat your oven to 420°F (215°C) in natural convection/static heat mode, with both top and bottom heating elements on.
- In a mixing bowl, combine the all-purpose flour and milk. Add the baking powder, garlic powder, paprika, onion powder, a pinch of salt, and black pepper. Mix well to achieve a smooth batter.
- Cut the cauliflower into bite-sized florets and add them to the batter, ensuring they are all perfectly coated.
- Introduce the Panko breadcrumbs into the mixture and mix again for an even coating.
Cooking
- Transfer the breaded cauliflower florets onto a baking tray lined with parchment paper, making sure to arrange them in a single layer.
- Drizzle with olive oil.
- Bake in the preheated oven for 20 to 25 minutes, or until golden brown and crispy.
Preparation of Sauce
- Meanwhile, prepare the Bang Bang sauce by mixing the mayonnaise, sweet chili sauce, rice vinegar, and Sriracha sauce in a small bowl. Taste and adjust the seasoning as desired.
Serving
- Once the cauliflower is cooked, pour the sauce over it, mix well, and enjoy!
Notes
For extra crunch, consider double-breading the cauliflower. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven to restore crispiness.