Crispy Bang Bang Cauliflower (Printable Version)
Golden baked cauliflower coated in crispy panko and coated with a creamy, spicy bang bang sauce.
# Ingredients Required:
→ Batter
01 -
125 grams all-purpose flour
02 -
160 milliliters milk
03 -
4 grams baking powder
04 -
2.5 grams garlic powder
05 -
2.5 grams paprika
06 -
2.5 grams onion powder
07 -
2.5 grams salt
08 -
2.5 grams ground black pepper
→ Vegetable
09 -
900 grams cauliflower florets
→ Coating
10 -
135 grams Panko breadcrumbs
→ Bang Bang Sauce
11 -
180 grams mayonnaise
12 -
30 milliliters sweet chili sauce
13 -
15 milliliters Sriracha sauce
14 -
5 milliliters rice vinegar
→ Additional
15 -
15 milliliters olive oil
# Guide to Cooking:
01 -
Preheat oven to 215°C (natural convection/static heat). In a bowl, combine flour and milk. Add baking powder, garlic powder, paprika, onion powder, salt, and black pepper, whisking until smooth.
02 -
Cut cauliflower into bite-sized florets and immerse them in the batter, ensuring each piece is evenly coated.
03 -
Add Panko breadcrumbs to the batter-coated florets and mix thoroughly to cover each piece.
04 -
Arrange coated florets in a single layer on a baking tray lined with parchment paper. Drizzle olive oil over them. Bake in the oven’s center for 20 to 25 minutes until golden and crispy.
05 -
While baking, combine mayonnaise, sweet chili sauce, rice vinegar, and Sriracha sauce in a small bowl. Adjust spiciness according to taste preferences.
06 -
Once baked, toss the cauliflower florets with the Bang Bang sauce until evenly coated. Serve immediately to enjoy optimal crispiness.
# Extra Suggestions:
01 -
For a healthier alternative, bake in an air fryer; note cooking times may vary. Adjust Sriracha to control spiciness. Serve immediately for best texture.