Description
Crispy and Flavorful Bang Bang Cauliflower: A Vegetarian Delight
Ingredients
- 1 medium head of cauliflower, cut into bite-sized florets
- ½ cup all-purpose flour
- ½ cup milk
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- 1 cup Panko breadcrumbs
- 2 tablespoon olive oil (for drizzling)
- ½ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 1–2 tablespoon Sriracha sauce (adjust to desired spice level)
- 1 tablespoon rice vinegar
Instructions
1. Preheat the Oven: Set your oven to 420°F in natural convection/static heat mode for even cooking.
2. Prepare the Batter: In a mixing bowl, whisk together flour, milk, baking powder, garlic powder, paprika, onion powder, salt, and black pepper until smooth.
3. Coat the Cauliflower: Dip each cauliflower floret into the batter, ensuring it’s fully coated.
4. Add Breadcrumbs: After battering, toss each floret in Panko breadcrumbs for extra crunch.
5. Bake: Place the breaded cauliflower florets on a parchment-lined baking tray in a single layer. Drizzle with olive oil. Bake for 20–25 minutes, or until golden brown and crispy.
6. Make the Sauce: While the cauliflower bakes, mix mayonnaise, Thai sweet chili sauce, Sriracha sauce, and rice vinegar in a small bowl. Adjust seasoning to taste.
7. Combine: Once the cauliflower is crispy, remove it from the oven and toss it in the prepared Bang Bang sauce until evenly coated.
8. Serve: Garnish with chopped green onions or sesame seeds if desired. Serve immediately as an appetizer or side dish.
Notes
For a spicy version, increase the amount of Sriracha sauce.
To make it vegan-friendly, substitute mayonnaise with a plant-based alternative.
Use gluten-free flour and breadcrumbs for a gluten-free option.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg