Bang Bang Cauliflower

This easy bang bang cauliflower recipe combines panko breaded florets with a creamy, tangy sauce with a flavorful kick of spicy-sweet! These little bite-sized morsels switch up the cauliflower game in the best way possible.

Why this recipe works

Dipped, dredged, baked, and tossed, this bang bang cauliflower comes together easily and packs a spicy punch. While it may sound similar to spicy roasted cauliflower, it’s quite different when you take a look at the ingredients list.

Bang bang cauliflower is rolled in crunchy panko breadcrumbs for extra texture then it’s transferred to a bowl to be smothered in a blanket of lip-smacking bang bang sauce made with mayo, Asian sweet chili sauce, and sriracha. It’s spicy, creamy, and a touch sweet.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CAULIFLOWER – Cut 1 head of cauliflower into florets. Make sure they’re poppable, bite-sized pieces for easy snacking.

BANG BANG SAUCE – A simple mixture of mayonnaise, Asian sweet chili sauce, and sriracha create this spicy creamy sauce. Though it may change the flavor, you can substitute the mayonnaise with Greek yogurt for a healthier alternative. Otherwise, you can substitute with low-fat mayo. The sriracha can be substituted with your favorite hot sauce if desired.

How to Make Bang Bang Cauliflower

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 425 F.
2. Place a wire rack over a baking sheet.
3. Cut cauliflower into florets.
4. In a medium bowl, whisk together flour, buttermilk, and hot sauce.
5. In another medium bowl, stir together bread crumbs, pepper, and salt.
6. Dip floret into buttermilk mixture then roll in breadcrumb mixture.
7. Place on wire rack and repeat for remaining florets.
8. Spray breaded florets with olive oil spray. Bake for 30-35 minutes.
9. While florets are baking, make the sauce. In a medium bowl, whisk together mayonnaise, Asian sweet chili sauce and sriracha.
10. One by one, using gloved hands, gently roll breaded baked florets in the sauce until coated.

Frequently Asked Questions & Expert Tips

Bang bang cauliflower is best enjoyed right away as it tends to get mushy the longer it sits. However, you can still store leftovers in an air-tight container kept in the refrigerator for up to 1 day.

Serving Suggestions

Bang bang cauliflower makes a really good appetizer, but you can also serve it over rice for a full meal. Garnish with optional sesame seeds and chives. Enjoy immediately.

More Cauliflower Recipes

• Air Fryer Cauliflower
• Cauliflower Fried Rice
• Cauliflower Pizza Bites
• Sticky Garlic Cauliflower
• General Tso’s Cauliflower
• Buffalo Cauliflower

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