Bang bang cauliflower is the ultimate appetizer. The crispy pan-fried cauliflower pieces are coated in a sweet and spicy sauce that’s completely irresistible.

A black skillet contains golden, crispy cauliflower bites drizzled with a creamy bang bang sauce. Garnished with finely chopped green herbs for a pop of color, the dish has a deliciously inviting appearance.
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Cauliflower has certainly had its moment lately becoming a stand-in for everything from pizza crust to rice. While I like those recipes at times, I typically enjoy a food more when it’s not pretending to be something else, and this recipe for bang bang cauliflower is just that.

I believe the original “bang bang” recipe uses shrimp, but it’s more about the sauce than anything else. No one is saying cauliflower is pretending to be shrimp here. It’s more so about the method of getting a crispy, crunchy exterior and the sweet and spicy sauce it’s served with.

What Is Bang Bang Sauce?

Bang bang sauce is sweet and spicy. It uses sriracha (or another spicy chile paste), mayo and sweet chili sauce to create the perfect balance of flavors and it’s beyond delicious. It’s one of those sauces that you’ll want to dip everything in. And the good news is you can pretty much make “bang bang” anything. Whether it’s a vegetable like cauliflower or a protein like chicken or shrimp. It’s all about the sauce.

What Is Bang Bang Cauliflower?

Bang bang cauliflower is a vegetarian way to enjoy this classic appetizer. It uses cauliflower florets and dips them in a buttermilk and egg mixture then dredges them in cornstarch and spices. The battered cauliflower is then pan-fried with avocado oil until crispy and golden on all sides.

Bang bang sauce is then drizzled over the fried cauliflower, and served alongside for dipping.

A spoon scoops up creamy, orange-hued battered cauliflower bites garnished with chopped green onions, served on a black skillet.

Here’s What You Need To Make It

Cauliflower — You can use either frozen and thawed florets or break down a head of fresh cauliflower into florets.

Buttermilk — If you don’t want to buy buttermilk for this recipe, make your own by squeezing in 1 tablespoon of lemon juice to regular milk.

Egg — This is whisked together with the buttermilk to create a batter for the cauliflower.

Cornstarch — Used instead of flour, cornstarch makes the cauliflower pieces fry up really nice and crispy. You can swap it out for arrowroot powder or tapioca starch alternatively.

Spices — Garlic powder, smoked paprika, salt and pepper are mixed together with the cornstarch to add some extra flavor to the cauliflower.

Avocado oil — A high smoke point oil like avocado oil is perfect for pan-frying.

Bang bang sauce — Made by whisking together sriracha, mayonnaise and sweet chili sauce.

A bowl of white rice topped with bang bang cauliflower pieces garnished with chopped green onions and sesame seeds. The dish is served in a light-colored bowl on a marble surface.

How To Make Bang Bang Cauliflower

If you’re using frozen cauliflower, make sure to thaw it completely and pat it dry as best you can.

Combine the buttermilk and egg in a bowl and whisk to combine. Add the cauliflower to the bowl and stir until coated.

Place about 1/4 cup of avocado oil in a skillet over medium-high to high heat.

In a separate bowl, combine the cornstarch with the spices. Use a fork or slotted spoon to remove the cauliflower from the buttermilk mixture letting any excess drip off, then dredge it in the cornstarch mixture until coated on all sides.

Place the battered cauliflower into the hot skillet and pan-fry until golden brown and crispy working in batches and adding oil to the pan as necessary. Once cooked, transfer the fried cauliflower to a paper towel lined plate to absorb any extra oil.

Make the bang bang sauce by combining all the ingredients in a bowl and whisking together. Once all the cauliflower has been fried, drizzle half of the sauce over top and serve the rest in a bowl for dipping.

Garnish with chopped green onions or cilantro if desired.

Tips and Substitutions

  • This recipe is already gluten-free and can easily be made vegan by using a plant-based milk (my suggestion is soy milk) and lemon juice for the buttermilk and a plant-based mayo. Make sure the milk is unsweetened and unflavored.
  • Swap out cauliflower for broccoli florets or another vegetable for a change. Or, try a protein like cubed tofu or chicken tenders cute into bite-sized pieces.
  • You can make this recipe in an air fryer if you prefer that method to pan-frying. However, I find air fryers to be smaller than a pan in most cases, which requires more batches and therefore takes longer. Air fry at 400°F and make sure to arrange the cauliflower in a single layer. They’ll take about 20 minutes to get nice and crispy and you’ll want to flip/rotate them halfway through or shake the basket. What I do love the air fryer for is reheating any leftovers. It’s the easiest way to retain some of the crispy texture.
A close-up of a skillet filled with crispy, fried cauliflower bites drizzled with a creamy orange bang bang sauce, garnished with chopped green onions. The skillet sits on a light surface with a white cloth nearby.

Serving Suggestions

I tend to think of this recipe as an appetizer so it usually doesn’t need a serving suggestion. However, you can also treat it like a side dish or a main course and serve in a variety of ways.

Leftovers and Storage

Ultimately, this recipe just doesn’t keep very well. It’s hard for anything battered to retain the crispiness and crunch from it has straight out of the pan.

If you have leftovers, the best way to store them is in an air-tight container in the refrigerator for up to 3 days. Reheat the bang bang cauliflower in an air fryer or toaster oven for the best results.

The sauce will keep in a separate container for up to 5 days.

A bowl of white rice topped with crispy pan-fried cauliflower pieces garnished with bang bang sauce and chopped green onions. A pair of chopsticks is lifting a piece of chicken. A skillet with more cauliflower is in the background, next to a striped cloth.

Other Fun Ways To Enjoy Cauliflower

Try these buffalo cauliflower steaks for something that resembles the flavor of wings. It even has a blue cheese slaw that goes with it.

Salt and vinegar popcorn cauliflower is a fun snack that’s hard to stop eating. If you like salt and vinegar chips, you’ll enjoy this one.

Air fried cauliflower gnocchi is one of the easiest appetizers ever. Pop a bag into the air fryer until they’re golden and crisp and serve with some olive oil and parmesan. Irresistible!

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Bang Bang Cauliflower

Servings: 4 servings
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
A black skillet contains golden, crispy cauliflower bites drizzled with a creamy bang bang sauce. Garnished with finely chopped green herbs for a pop of color, the dish has a deliciously inviting appearance.
Crispy pan-fried cauliflower coated in a sweet and spicy bang bang sauce makes a bold appetizer. Enjoy it as a snack, taco filling, or side dish. It’s easy to make gluten-free or vegan-friendly.

Ingredients 

  • 1 pound cauliflower florets
  • ½ cup buttermilk
  • 1 egg, beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ¾ cup cornstarch, *see notes for substitutions
  • avocado oil for pan-frying

Bang Bang Sauce:

  • ¼ cup mayonnaise
  • 3 tablespoons sweet chili sauce
  • 2 tablespoons sriracha sauce

Instructions 

  • Whisk the egg and buttermilk together in a medium bowl.
  • Add the cauliflower florets to the bowl and stir gently to coat.
  • In a shallow bowl, combine the garlic powder, smoked paprika, salt, pepper and cornstarch.
  • Heat about 1/4 cup of avocado oil on high heat in a non-stick skillet.
  • Remove cauliflower with a fork from the bowl and let any excess buttermilk and egg mixture drip off. Dredge the cauliflower in the cornstarch mixture until coated on all sides, then place in the hot oil.
  • Pan-fry the cauliflower in batches, adding oil as necessary until all sides are golden brown. Remove and transfer to a paper towel lined plate to absorb the excess of oil from frying.

Bang Bang Sauce:

  • Combine all the ingredients in a bowl and stir until well mixed. Drizzle half on the crispy cauliflower and toss gently to coat.
  • Reserve the remainder of the sauce for serving as desired.

Notes

  • Cornstarch can be substituted with tapioca starch or arrowroot powder.

Nutrition

Serving: 1SERVINGCalories: 281kcalCarbohydrates: 36gProtein: 5gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 50mgSodium: 618mgPotassium: 430mgFiber: 3gSugar: 10gVitamin A: 375IUVitamin C: 60mgCalcium: 70mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizers
Cuisine: Chinese
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Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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