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Bang Bang Cauliflower

Bang Bang Cauliflower

Crispy baked panko-coated cauliflower pieces smothered in a spicy, creamy bang bang sauce. A great vegetarian starter or party food!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, lunch
Cuisine American
Servings 4 servings
Calories 471 kcal

Equipment

  • oven
  • Mixing bowls
  • baking tray

Ingredients
  

Crispy Cauliflower

  • 1 medium cauliflower approx. 600g (1.3lbs) once the leaves are cut off
  • 120 ml buttermilk
  • 1 large egg
  • 0.75 teaspoon garlic salt
  • 0.25 teaspoon white pepper
  • 1 teaspoon salt
  • 150 g panko breadcrumbs (3 cups)
  • 1 teaspoon paprika
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon celery salt
  • 0.25 teaspoon white pepper
  • 2 tablespoon olive oil

Bang Bang Sauce

  • 120 ml mayonnaise
  • 2 tablespoon sweet chilli sauce
  • 1 tablespoon sriracha chilli sauce
  • 1 teaspoon honey

To Serve

  • 4 pieces spring onions sliced
  • 1 piece red chilli thinly sliced

Instructions
 

Cooking Instructions

  • Preheat the oven to 200C/400F (fan).
  • Start by making the bang bang sauce. Place the mayonnaise, sweet chilli sauce, sriracha, and honey in a small bowl and mix together, then put to one side while you make the crispy cauliflower.
  • Place the 120ml (½ cup) buttermilk, 1 egg, ¼ teaspoon garlic salt, ¼ teaspoon white pepper and ½ teaspoon salt in a bowl and lightly whisk to combine.
  • Place the panko, paprika, remaining ½ teaspoon of salt, pepper, garlic salt, celery salt, white pepper, and olive oil in a second bowl and mix together until the olive oil is combined with the breadcrumbs evenly.
  • Dip the cauliflower pieces in the buttermilk mixture to coat, then dredge in the panko mixture.
  • Place the coated cauliflower on a baking tray.
  • Place the baking tray in the oven and cook for 20-25 minutes, until the cauliflower is tender and the coating is golden.
  • Transfer the cooked crispy cauliflower to a serving bowl and drizzle over half the sauce.
  • Sprinkle over the spring onions and sliced chilli, then serve with the remaining bang bang sauce for dipping.

Notes

The bang bang sauce can be made ahead, covered and refrigerated for up to a week. The crispy cauliflower tastes best when cooked and eaten right away but can be refrigerated and reheated later if needed.

Nutrition

Serving: 1servingCalories: 471kcalCarbohydrates: 37gProtein: 9gFat: 33gSaturated Fat: 6gPolyunsaturated Fat: 15gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 36mgSodium: 1957mgFiber: 5gSugar: 13g
Keyword game day, Party Food, vegetarian
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