Spice up your dinner routine with some Bang Bang Cauliflower. Cauliflower florets are covered in panko breadcrumbs and baked until crisp and golden either in an oven or an air fryer. Serve with sweet and spicy dipping sauce either as is or in a rice bowl. This dish is vegetarian and perfect for meatless Monday!
Say hello to your new favourite Meatless Monday meal - Bang Bang Cauliflower. Cauliflower florets are dipped in spicy mayonnaise, then covered with panko breadcrumbs and baked until golden and crisp.
The cauliflower pieces can be cooked in the oven or the air fryer. Serve them with bang bang sauce - a sweet and spicy dipping sauce - either as is or in a rice bowl.
This recipe was inspired by bang bang cauliflower served at the asian-fusion restaurant chain Wagamama. They closed here in Australia many years ago but I believe they still operate in the UK. They're food was always absolutely divine!
Why you'll love this recipe...
- Easy to prepare
- Full of flavour
- Can be an appetiser, side or main dish
INGREDIENTS
To make this sweet and spicy cauliflower you'll need the following ingredients (full measurements listed in the printable recipe card below)...
- Cauliflower
- Mayonnaise
- Sweet Chilli Sauce
- Sriracha
- Panko Breadcrumbs
- Salt
- Spray Oil
INSTRUCTINS
In the Oven
Preheat the oven to 200C / 390F and line a baking tray with baking paper or a silicone mat.
Mix mayonnaise, sweet chilli and sriracha together in a bowl. Mix panko breadcrumbs and salt on a seperate plate. Toss the cauliflower florets in the spicy mayonnaise, then cover in breadcrumbs and transfer to the baking tray.
Spray the cauliflower with oil, then place the tray in the oven and bake for 20 minutes, flipping the cauliflower pieces halfway, until golden and crisp.
Serve as is, or in a rice bowl with vegetables, with bang bang sauce.
In the Air Fryer
Mix mayonnaise, sweet chilli and sriracha together in a bowl. Mix panko breadcrumbs and salt on a plate. Toss the cauliflower florets in the spicy mayonnaise, then cover in breadcrumbs. Spritz the cauliflower with oil, then transfer to the air fryer basket.
Bake on 180C / 350F for 20 minutes, flipping the cauliflower pieces halfway, until golden and crisp.
Serve as is, or in a rice bowl with vegetables, with bang bang sauce.
Tips for making this recipe
- Flip the cauliflower carefully. While it is cooking it will still be quite soft, and you don't want to remove the breadcrumbs with your tongs.
- Monitor your cooking time in both the oven and the air fryer closely the first time you make this. Every appliance works differently. You'll want to cook the florets until they are crisp (holding their shape without flopping over) and golden.
MORE EASY MEATLESS DINNER RECIPES
- Vegetable Stir Fry with Noodles
- Lentil Bolognese
- Pea and Feta Fritters
- Mini Vegetarian Quiches
- Vegetarian Rice Paper Rolls
- Vegetarian Three Bean Chili
- Vegetarian Quiche
- Spaghetti with Garlic and Oil (Algio E Olio)
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Bang Bang Cauliflower {Oven and Air Fryer}
Spice up your dinner routine with some Bang Bang Cauliflower. Cauliflower florets are covered in panko breadcrumbs and baked until crisp and golden either in an oven or an air fryer. Serve with sweet and spicy dipping sauce either as is or in a rice bowl. This dish is vegetarian and perfect for meatless Monday!
Ingredients
- ½ head of Cauliflower, cut into bite-sized florets
- 2 tablespoon Mayonnaise
- 2 tablespoon Sweet Chilli Sauce
- 1 teaspoon Sriracha
- 1 cup Panko Breadcrumbs
- Salt
- Spray Oil (I used Olive Oil)
Optional
- Bang Bang Sauce to serve (recipe in notes)
Instructions
IN THE OVEN
- Preheat the oven to 200C / 390F and line a baking tray with baking paper or a silicone mat.
- Mix mayonnaise, sweet chilli and sriracha together in a bowl. Mix panko breadcrumbs and salt on a seperate plate. Toss the cauliflower florets in the spicy mayonnaise, then cover in breadcrumbs and transfer to the prepared baking tray.
- Spray the cauliflower with oil, then place the tray in the oven and bake for 20 minutes, flipping the cauliflower pieces halfway, until golden and crisp.
- Serve as is, or in a rice bowl with vegetables, with bang bang sauce.
IN THE AIR FRYER
- Mix mayonnaise, sweet chilli and sriracha together in a bowl. Mix panko breadcrumbs and salt on a seperate plate. Toss the cauliflower florets in the spicy mayonnaise, then cover in breadcrumbs. Spritz the cauliflower with oil, then transfer to the air fryer basket.
- Bake on 180C / 350F for 20 minutes, flipping the cauliflower pieces halfway, until golden and crisp.
- Serve as is, or in a rice bowl with vegetables, with bang bang sauce.
Notes
- Flip the cauliflower carefully. While it is cooking it will still be quite soft, and you don't want to remove the breadcrumbs with your tongs.
- Monitor your cooking time in both the oven and the air fryer closely the first time you make this. Every appliance works differently. You'll want to cook the florets until they are crisp (holding their shape without flopping over) and golden.
- Serve with Bang Bang Sauce.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 216Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 3mgSodium: 433mgCarbohydrates: 26gFiber: 3gSugar: 7gProtein: 5g