Bang Bang Cauliflower Recipe

I’ve found myself reaching for this bang bang cauliflower recipe countless times when I crave something utterly satisfying yet simple. The crisp edges and fiery, tangy glaze are just irresistible, transforming humble cauliflower into a star. This easy recipe delivers all the crunch and zest without the fuss, making vegetables exciting. It’s perfect for busy weeknights when you need a speedy, delicious plant-based option the whole family will love. We’ve perfected this bang bang cauliflower recipe over countless family dinners, ensuring it’s foolproof and utterly delicious every time.

What You’ll Need for Your Crispy Bang Bang Cauliflower (Ingredients & Their Roles)

Getting your ingredients ready is the first step to a successful and flavorful bang bang cauliflower recipe. This list covers everything for crispy florets, the smoky gochujang glaze, and those irresistible crispy shallots.

• Cauliflower: 1 large head (approx. 900g / 2 lb), cut into bite-sized florets. The star, providing a hearty base for crispiness.
• All-Purpose Flour: 120g (1 cup). Forms the initial coating for a tender-crisp texture.
• Cornstarch: 30g (1/4 cup). Essential for that irresistible crunch.
• Garlic Powder: 2.5g (1/2 tsp). Adds an aromatic depth to the batter.
• Onion Powder: 2.5g (1/2 tsp). Complements the garlic for savory notes.
• Fine Sea Salt: 1.25g (1/4 tsp). Balances the flavors in the batter.
• Black Pepper: 0.5g (1/8 tsp). A touch of warmth for the coating.
• Cold Water: 180ml (3/4 cup). Creates a smooth, thick batter when whisked with the dry ingredients.
• Neutral Vegetable Oil (for baking): 60ml (1/4 cup). Helps the cauliflower achieve golden brown crispiness in the oven (I often use canola or grapeseed oil).
• Mayonnaise: 60ml (1/4 cup). Provides the creamy base for the glaze.
• Sweet Chili Sauce: 60ml (1/4 cup). Adds sweetness and mild heat to the glaze.
• Gochujang (Korean chili paste): 45g (2 tbsp). The secret to the smoky, complex heat and vibrant color.
• Soy Sauce: 30ml (2 tbsp). Delivers umami and savory depth.
• Rice Vinegar: 15ml (1 tbsp). A touch of acidity to brighten the sauce.
• Toasted Sesame Oil: 15ml (1 tbsp). Imparts a rich, nutty aroma.
• Fresh Ginger: 5g (1 tsp), grated. Zesty, warm spice for the glaze.
• Fresh Garlic: 5g (1 tsp), minced. Pungent aroma for the glaze.
• Maple Syrup or Agave Nectar: 15ml (1 tbsp). Balances the heat and acidity with natural sweetness (use whichever you have on hand).
• Shallots: 2 large (approx. 80g), very thinly sliced into rings. Fried until crispy for a savory, textural topping.
• Neutral Vegetable Oil (for frying shallots): 120ml (1/2 cup). For achieving perfectly golden, crisp shallots.
• Fresh Spring Onion Greens: 15g (2 tbsp), thinly sliced. For a fresh, vibrant garnish.
• Black Sesame Seeds: 5g (1 tsp). Adds visual contrast and a subtle nutty flavor.

Flexible substitutions and budget-friendly swaps.

You can easily adapt this recipe to fit your pantry. If you don’t have fresh ginger, a 1/2 teaspoon of ground ginger can work in a pinch, though fresh is always best. Maple syrup or agave nectar are interchangeable, use what’s convenient. For the neutral vegetable oil, any mild oil like canola or grapeseed will do.

Highlight healthier choices: organic, dairy-free, low-carb, protein-rich.

For a truly healthy bang bang cauliflower recipe, consider using organic cauliflower and other organic ingredients where possible. To make this a dairy-free option, ensure your mayonnaise is plant-based or use a high-quality vegan mayo. While the coating has carbs, you can reduce the overall carb count by using a low-sugar sweet chili sauce. Cauliflower itself is a fantastic low-calorie, fiber-rich vegetable.

Mention seasonal availability and storage quality.

Cauliflower is a wonderfully versatile vegetable available year-round, though it’s often freshest and most abundant in the fall and spring. To prepare ahead for convenience, you can make the Smoky Gochujang Glaze and store it in an airtight container in the fridge for up to 3 days. This saves time on a busy weeknight.

Cooking Method, Simplified: Making Your Bang Bang Cauliflower

Making your own crispy bang bang cauliflower recipe at home is simpler than you might think. Follow these steps for perfect results every time, ensuring a hearty, family-friendly meal.

1. Prep the Cauliflower (5 mins): Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper. Wash and thoroughly pat dry the cauliflower florets; they should feel completely dry to the touch to ensure maximum crispness.
2. Make the Batter (2-3 mins): In a large bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, fine sea salt, and black pepper. Gradually add the cold water, whisking until a smooth, thick batter forms, similar to a classic pancake batter.
3. Coat the Cauliflower (2 mins): Add the dried cauliflower florets to the batter, tossing gently. Ensure each floret is evenly and completely coated, looking fully covered.
4. Bake the Cauliflower (25-30 mins): Spread the battered cauliflower in a single layer on the prepared baking sheet. Drizzle the 60ml (1/4 cup) neutral vegetable oil evenly over the cauliflower. Bake for 25-30 minutes, flipping the florets halfway through, until they are golden brown and wonderfully crispy.
5. Prepare the Glaze (3-5 mins): While the cauliflower bakes, let’s prepare the luscious Smoky Gochujang Glaze, the heart of this bang bang cauliflower recipe. In a medium bowl, combine the mayonnaise, sweet chili sauce, gochujang, soy sauce, rice vinegar, toasted sesame oil, grated ginger, minced garlic, and maple syrup. Whisk vigorously until the mixture is completely smooth and well combined.
6. Fry Crispy Shallots (8-12 mins): For the crispy shallots, heat the remaining 120ml (1/2 cup) neutral vegetable oil in a small saucepan over medium-low heat. Add the thinly sliced shallots and fry gently, stirring occasionally, for 8-12 minutes until they are golden brown and crispy. Be mindful not to burn the shallots; they can brown quickly towards the end, so keep a close eye and remove them promptly when they’re golden. Remove with a slotted spoon and drain on a paper towel-lined plate.
7. Toss with Glaze (2 mins): Once the cauliflower is baked and crispy, transfer it immediately to a large mixing bowl. Pour the Smoky Gochujang Glaze over the hot cauliflower. Toss gently but thoroughly until all the florets are evenly coated in the glossy sauce, looking vibrant and saucy.
8. Serve & Garnish (1 min): Serve the glazed cauliflower in a rustic ceramic bowl. Artfully scatter the golden crispy fried shallots, bright green thinly sliced spring onion greens, and deep black sesame seeds over the top for a striking contrast in color, texture, and visual interest.

Add inline shortcuts for busy cooks.

For those super busy evenings, using pre-cut cauliflower florets from the grocery store can save you valuable prep time. I often whisk up the glaze the night before; it saves so much time after a busy workday, making this bang bang cauliflower recipe a true weeknight hero.

Call out common mistakes and how to avoid them.

The key to a truly fantastic bang bang cauliflower recipe is crispness. Avoid overcrowding your baking sheet or air fryer basket, as this steams the cauliflower instead of crisping it; cook in batches if necessary. Also, ensure florets are completely dry before coating. Don’t sauce your bang bang cauliflower recipe until just before serving, or the crispness will quickly fade.

Perfect Moments to Serve Your Easy Bang Bang Cauliflower

This bang bang cauliflower recipe is incredibly versatile, perfect for making vegetables exciting at any meal.

• Weeknight Winner: Quick and satisfying for busy family dinners.
• Party Pleaser: A flavorful appetizer for gatherings and game days.
• Meal Prep Hero: Cook ahead and assemble just before eating.

For kids’ lunchboxes, pack un-sauced florets with a small sauce container. To elevate your festive table, garnish this delicious bang bang cauliflower recipe with sesame seeds and green onions. I find it pairs wonderfully with steamed rice or a fresh green salad for a complete healthy family meal.

Nutrition and Wellness Benefits of this Healthy Cauliflower Recipe

This bang bang cauliflower recipe offers great nutrition, making it a smart choice for healthy eating.

• Fiber & Vitamins: Packed with fiber, Vitamin C, and K, supporting digestive health and immunity.
• Low-Calorie: A satisfying low-calorie option, ideal for healthy family meals.

Dietary Adaptations:

• Vegan: Use plant-based milk and vegan mayo for a delicious vegan cauliflower dish.
• Gluten-Free: Naturally gluten-free with cornstarch (omit panko).
• Low-Carb: Skip panko and use a low-sugar sweet chili sauce for a keto-friendly option.

It’s excellent for meal prep recipes for weight loss or as a satisfying high-protein snack.

Everyday Practical Benefits: Easy Bang Bang Cauliflower for Modern Lifestyles

This bang bang cauliflower recipe perfectly aligns with modern, busy lifestyles, offering convenience and taste.

• Quick Cooking: Ready in under 30 minutes, ideal for fast weeknight meals.
• Affordable Choice: Cauliflower is budget-friendly, making this a cost-effective option for families.
• Easy Cleanup: Minimal dishes, especially when air frying, which saves time.
• Meal Prep & Portability: Stores well for 3-4 days, making it great for grab-and-go lunches or a healthy office meal.

Expert Tips and Flavor Upgrades for Your Bang Bang Cauliflower

Elevate your bang bang cauliflower recipe with these simple tips for enhanced taste and texture.

• Ultimate Crunch: For extra crispiness, lightly pan-fry the coated cauliflower before baking or air frying.
• Presentation Power: Garnish with toasted sesame seeds, chopped green onions, or fresh cilantro for visual appeal.

Flavor Enhancements:

• Smoky Depth: Add a pinch of smoked paprika to the coating.
• Aromatic Kick: Include a teaspoon of garlic powder and ginger powder for an aromatic twist.

Dietary & Allergy Notes:

• Nut Allergy: Verify that sweet chili sauce and Sriracha brands are nut-free for safety.
• Sugar-Free: Use sugar-free sweet chili sauce or a sugar substitute for dietary needs.

Common Questions Answered about this Bang Bang Cauliflower Recipe

Is this bang bang cauliflower recipe suitable for a low-carb diet?

Yes, you can easily adapt this bang bang cauliflower recipe to be low-carb. Simply omit the panko breadcrumbs and use a low-sugar sweet chili sauce. Cauliflower itself is a fantastic low-carb vegetable, making this a healthy and satisfying option.

What’s the best way to store bang bang cauliflower for meal prep?

For meal prep, store the cooked, un-sauced cauliflower and the bang bang sauce separately in airtight containers in the fridge. They’ll stay fresh for up to 3 days. Toss them together just before serving to keep the cauliflower delightfully crispy.

Can I make this bang bang cauliflower recipe without deep frying?

Absolutely! Our recipe focuses on baking or air frying, which makes this bang bang cauliflower recipe much healthier and simplifies cleanup considerably. You’ll still achieve fantastic crispiness without the need for deep frying.

What other vegetables can I use with bang bang sauce?

While cauliflower is fantastic, this versatile bang bang sauce works wonderfully with other vegetables. Try it with roasted broccoli florets, crispy Brussels sprouts, or even firm tofu cubes for a similar flavorful experience. My kids also love it on roasted sweet potatoes!

Is this a spicy bang bang cauliflower recipe?

The spice level in this bang bang cauliflower recipe is fully adjustable to your family’s preference. You can use more or less Sriracha to tailor the heat. For a milder version, consider adding an extra teaspoon of sweet chili sauce.

Can I freeze cooked bang bang cauliflower?

We don’t recommend freezing the sauced bang bang cauliflower, as it tends to become quite soggy upon thawing. However, you can freeze the cooked, un-sauced florets for up to a month. Reheat them in the oven or air fryer until crisp before tossing with fresh sauce.

Conclusion

This bang bang cauliflower recipe truly delivers incredible flavor and satisfying crunch, making healthy eating both delicious and easy. Save this fantastic family-friendly recipe on Pinterest now for your next meal plan or quick dinner idea!

bang bang cauliflower recipe

---

• Author: Liana Brooks
• Total Time: 65 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This bang bang cauliflower recipe transforms humble cauliflower into a star with crisp edges and a fiery, tangy glaze. It’s an easy, satisfying, and speedy plant-based option perfect for busy weeknights.

---

Ingredients

Scale 1x2x3x

• 1 large head cauliflower (approx. 900g / 2 lb), cut into bite-sized florets
• 1 cup all-purpose flour (120g)
• 0.25 cup cornstarch (30g)
• 0.5 tsp garlic powder (2.5g)
• 0.5 tsp onion powder (2.5g)
• 0.25 tsp fine sea salt (1.25g)
• 0.125 tsp black pepper (0.5g)
• 0.75 cup cold water (180ml)
• 0.25 cup neutral vegetable oil (60ml), for baking (canola or grapeseed oil)
• 0.25 cup mayonnaise (60ml)
• 0.25 cup sweet chili sauce (60ml)
• 2 tbsp gochujang (45g) (Korean chili paste)
• 2 tbsp soy sauce (30ml)
• 1 tbsp rice vinegar (15ml)
• 1 tbsp toasted sesame oil (15ml)
• 1 tsp fresh ginger (5g), grated
• 1 tsp fresh garlic (5g), minced
• 1 tbsp maple syrup or agave nectar (15ml)
• 2 large shallots (approx. 80g), very thinly sliced into rings
• 0.5 cup neutral vegetable oil (120ml), for frying shallots
• 2 tbsp fresh spring onion greens (15g), thinly sliced
• 1 tsp black sesame seeds (5g)

---

Instructions

1. Preheat Oven & Prep Cauliflower: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Wash and thoroughly pat dry the cauliflower florets; they should feel completely dry to the touch.
2. Make The Batter: In a large bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, fine sea salt, and black pepper. Gradually add the cold water, whisking until a smooth, thick batter forms.
3. Coat The Cauliflower: Add the dried cauliflower florets to the batter, tossing gently. Ensure each floret is evenly and completely coated.
4. Bake The Cauliflower: Spread the battered cauliflower in a single layer on the prepared baking sheet. Drizzle 0.25 cup (60ml) neutral vegetable oil evenly over the cauliflower. Bake for 25-30 minutes, flipping the florets halfway through, until golden brown and wonderfully crispy.
5. Prepare The Glaze: While the cauliflower bakes, in a medium bowl, combine the mayonnaise, sweet chili sauce, gochujang, soy sauce, rice vinegar, toasted sesame oil, grated ginger, minced garlic, and maple syrup. Whisk vigorously until the mixture is completely smooth and well combined.
6. Fry Crispy Shallots: Heat 0.5 cup (120ml) neutral vegetable oil in a small saucepan over medium-low heat. Add the thinly sliced shallots and fry gently, stirring occasionally, for 8-12 minutes until they are golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.
7. Toss With Glaze: Once the cauliflower is baked and crispy, transfer it immediately to a large mixing bowl. Pour the Smoky Gochujang Glaze over the hot cauliflower. Toss gently but thoroughly until all the florets are evenly coated in the glossy sauce.
8. Serve & Garnish: Serve the glazed cauliflower. Artfully scatter the golden crispy fried shallots, bright green thinly sliced spring onion greens, and deep black sesame seeds over the top.

Notes

To save time, use pre-cut cauliflower florets or prepare the Smoky Gochujang Glaze up to 3 days ahead and store it in the fridge. Avoid overcrowding your baking sheet (or air fryer basket) to ensure crispness; cook in batches if necessary. Ensure florets are completely dry before coating and don’t sauce until just before serving to maintain crispness.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking, Frying
• Cuisine: Korean-American Fusion

Nutrition

• Serving Size: 1/4 of recipe (approx. 225 g)
• Calories: 450 calories
• Sugar: 22 g
• Sodium: 900 mg
• Fat: 30 g
• Saturated Fat: 6 g
• Unsaturated Fat: 22 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 9 g
• Protein: 6 g
• Cholesterol: 12 mg

Keywords: bang bang cauliflower, crispy cauliflower, plant-based, vegan option, easy recipe, weeknight meal, gochujang, spicy, vegetarian, appetizer