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Bang Bang Cauliflower

A crispy and savory cauliflower dish with a sweet and spicy creamy sauce, ideal as an appetizer or main course.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Fusion, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cauliflower
  • 1 head cauliflower, cut into florets Ensure florets are uniform in size.
  • 1 cup all-purpose flour Can substitute with gluten-free flour blend.
  • 1 cup buttermilk
  • 1 cup panko bread crumbs
For the sauce
  • 1/2 cup mayonnaise
  • 3 tablespoons sweet chili sauce
  • 2 tablespoons Sriracha Adjust based on spice preference.

Method
 

Preparation
  1. Cut the cauliflower into bite-sized florets.
Make the batter
  1. In a bowl, mix the all-purpose flour with salt and pepper.
  2. In another bowl, pour the buttermilk.
Coat the Cauliflower
  1. Dip each cauliflower floret into the buttermilk, letting excess drip off.
  2. Coat with the seasoned flour.
Coat with Panko
  1. Roll the flour-coated cauliflower in panko bread crumbs.
Fry the Cauliflower
  1. In a pan, heat the vegetable oil over medium heat.
  2. Fry the florets in batches for 5-7 minutes until golden brown.
Prepare the sauce
  1. Mix mayonnaise, sweet chili sauce, and Sriracha in a bowl.
Toss and Serve
  1. Toss the cauliflower in the sauce or serve it on the side.

Notes

For a gluten-free version, substitute all-purpose flour. Store uncooked cauliflower in the fridge for up to 3 days. Fried cauliflower is best eaten fresh, but can be reheated in an air fryer or oven.