Ingredients
Scale
For the Cauliflower:
- 1 medium head of cauliflower, cut into bite-sized florets
- 1/2 cup all-purpose flour
- 1/2 cup plant-based milk (or regular milk)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup panko breadcrumbs
For the Bang Bang Sauce:
- 1/4 cup mayonnaise (regular or vegan)
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon honey or agave syrup (optional for added sweetness)
Instructions
Prepare the Cauliflower
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Mix Batter: In a medium bowl, whisk together the flour, milk, garlic powder, smoked paprika, salt, and pepper until smooth.
- Coat Cauliflower: Dip each cauliflower floret into the batter, ensuring it’s fully coated. Shake off excess batter.
- Add Crunch: Roll each battered floret in panko breadcrumbs, pressing lightly to adhere. Place on the prepared baking sheet.
Bake the Cauliflower
- Arrange on Sheet: Spread the florets evenly on the baking sheet, ensuring they don’t touch.
- Bake: Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
Prepare the Bang Bang Sauce
- Mix Ingredients: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey/agave until smooth.
- Taste and Adjust: Adjust spice and sweetness to your liking.
Assemble and Serve
- Drizzle or Dip: Drizzle the bang bang sauce over the baked cauliflower or serve it on the side as a dip.
- Garnish: Sprinkle with chopped green onions or sesame seeds for added flair.
- Prep Time: 15 min.
- Cook Time: 25 min.
Nutrition
- Serving Size: 4 servings
- Calories: 200 kcal