Bang Bang Cauliflower Bites

These Bang Bang Cauliflower Bites bring all the addictive spicy-sweet glory of the famous sauce to crispy, oven-baked cauliflower. They’re the perfect crowd-pleasing appetizer that disappears faster than you can say “make another batch!”

What makes these bites truly special is the contrast between the crunchy panko exterior and tender cauliflower inside, all drenched in that irresistible creamy, spicy-sweet bang bang sauce. It’s the perfect balance of textures and flavors – crispy, creamy, spicy, and sweet – that keeps you coming back for “just one more” until they’re suddenly all gone.

Ingredients

For the cauliflower:

• 1 cup all-purpose flour
• ⅔ cup milk
• 1 teaspoon baking powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon onion powder
• ½ teaspoon salt (or to taste)
• ½ teaspoon black pepper (or to taste)
• 2 pints cauliflower
• 1⅓ cups Panko breadcrumbs

For the Bang Bang sauce:

• ¾ cup mayonnaise
• 2 tablespoons sweet chili sauce
• 3 teaspoons Sriracha sauce
• 1 teaspoon rice vinegar

Steps

1. Preheat your oven to 420°F (215°C) using natural convection/static heat mode with both top and bottom elements. This high temperature is crucial for achieving that perfect golden-brown exterior while keeping the cauliflower tender inside.
2. In a large mixing bowl, combine the 1 cup flour and ⅔ cup milk, whisking until smooth. Then add 1 teaspoon baking powder, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon onion powder, ½ teaspoon salt, and ½ teaspoon black pepper. Mix thoroughly until you have a smooth, lump-free batter that’s thick enough to coat the back of a spoon. If it’s too thick, add a splash more milk; if too thin, sprinkle in a bit more flour.
3. Cut the cauliflower into bite-sized florets (about 1-2 inches each). Try to keep them roughly the same size so they cook evenly. Add the florets to the batter and gently toss until each piece is completely coated. The batter should cling to the cauliflower without dripping off excessively.
4. Add the 1⅓ cups Panko breadcrumbs to the bowl and gently fold until all the battered cauliflower pieces are evenly coated with breadcrumbs. Don’t overmix or you’ll lose the light, crispy texture of the coating.
5. Line a large baking tray with parchment paper (not foil, as the cauliflower may stick). Arrange the breaded florets in a single layer with small spaces between each piece – overcrowding will result in steaming rather than crisping. Drizzle or spray with olive oil for extra crispiness.
6. Place the tray in the middle rack of the oven and bake for 20-25 minutes, or until the coating turns golden brown and crispy. For extra crispiness, flip the florets halfway through cooking time at around the 12-minute mark.
7. While the cauliflower bakes, prepare the Bang Bang sauce by combining ¾ cup mayonnaise, 2 tablespoons sweet chili sauce, 3 teaspoons Sriracha, and 1 teaspoon rice vinegar in a small bowl. Whisk until completely smooth and uniform in color. Taste and adjust the heat level by adding more Sriracha if you prefer it spicier, or more sweet chili sauce for a sweeter profile.
8. Once the cauliflower florets are golden brown and crispy (you should be able to easily pierce them with a fork), remove from the oven. Let them cool for 2-3 minutes – this brief rest helps the coating set and stay attached.
9. Transfer the crispy cauliflower to a large mixing bowl, pour the Bang Bang sauce over top, and gently toss until all pieces are evenly coated. Serve immediately while still hot and crispy, garnished with sliced green onions or sesame seeds if desired.

Smart Swaps

• Use Greek yogurt instead of mayonnaise (3:4 ratio) for a tangier, protein-packed sauce with fewer calories
• Substitute almond flour for all-purpose flour to make it gluten-free (use the same amount)
• Try coconut milk instead of regular milk for a subtle sweetness and dairy-free option
• Replace 1 tablespoon of sweet chili sauce with 1 tablespoon honey and a pinch of red pepper flakes if you don’t have the bottled sauce

Make It Diabetes-Friendly

• Use almond flour or coconut flour instead of all-purpose flour to reduce carbs by approximately 15g per serving
• Replace regular milk with unsweetened almond milk to cut carbs by an additional 6g per serving
• For the sauce, use ½ cup light mayonnaise mixed with ¼ cup plain Greek yogurt as the base
• Reduce sweet chili sauce to 1 tablespoon and add 1 teaspoon monk fruit sweetener with a dash of red pepper flakes to maintain sweetness with minimal sugar impact
• Serve with a side of raw vegetables to slow glucose absorption

Pro Tips

• For extra crunch, toast the Panko breadcrumbs in a dry pan for 2-3 minutes before coating the cauliflower
• Make sure your cauliflower is completely dry after washing to help the batter stick properly
• The batter should be thick enough to coat but not so thick it clumps – think pancake batter consistency
• For meal prep, keep the sauce separate and toss just before serving to maintain crispiness
• These reheat beautifully in an air fryer at 375°F (190°C) for 3-4 minutes