Crispy Bang Bang Cauliflower Recipe for Cozy Rainy Days

Years back, before I ever made Bang Bang Cauliflower, I tried Bang Bang tofu for the first time and absolutely loved it. It was creamy, spicy, addictive, the kind of food you keep going back to even when you’re full. Around the same time, winter in Nepal meant one thing in my house which is cauliflower season. Fresh, sweet cauliflower turning into hot pakoras on cold evenings.

About the Recipe

One rainy afternoon, that thought hit me, why not combine these two? The crispiness of cauliflower pakoras with the bold Bang Bang sauce, I loved just the thought of it. I tried it once, and it worked too well. The cauliflower stayed crunchy, the sauce wrapped around every floret, and the whole plate disappeared faster than expected.
This Bang Bang Cauliflower is the result of that idea. It’s cozy, crispy, spicy, and deeply satisfying. The kind of recipe that feels indulgent but is still simple enough to make at home without stress.

What is Bang Bang Cauliflower?

Bang Bang Cauliflower is inspired by the classic Bang Bang flavor profile which is creamy, spicy, slightly sweet but made completely plant-based. Cauliflower is mild, which makes it the perfect base. When battered and fried, it turns light and crisp, almost airy inside.

The sauce is where the magic happens. A mix of mayo, sriracha, and sweet chili sauce creates that addictive balance of heat and sweetness. Once tossed together, every bite gives crunch first, then creaminess, then spice. Simple steps. Big reward.

This dish works as a snack, a party starter, a movie-night treat, or just something comforting for yourself on a rainy day.

What is Bang Bang Cauliflower?

Cauliflower naturally crisps up when fried and stays light rather than heavy. The instant buttermilk helps the batter cling evenly without sliding off. Double frying locks in crunch and prevents sogginess. The Bang Bang sauce balances heat, sweetness, and creaminess, and the recipe is flexible enough to adjust spice, tang, or richness to your taste.

Pro Tips

Don’t cut the cauliflower too small or else it will shrink while frying. If the batter feels too thick, add a splash of milk or water. If it’s too thin, add flour one tablespoon at a time. Always double fry for maximum crunch, and toss the cauliflower in the sauce only right before serving to keep it crispy.

What Most People Get Wrong

• Overcrowding the pan
  
  • Frying too many florets at once drops the oil temperature and makes the cauliflower soggy instead of crispy. Fry in small batches and give each piece space.
• Skipping the double fry
  
  • A single fry gives color, but not a lasting crunch. The second fry is what locks in that crisp texture and keeps the cauliflower from going soft once sauced.
• Batter that’s too thick or too thin
  
  • If the batter is too thick, it turns heavy and doughy. If it’s too thin, it won’t cling. The batter should coat the florets smoothly and drip slowly, not slide off.
• Tossing in sauce too early
  
  • If you coat the cauliflower in sauce while it’s cooling, it will absorb moisture and lose its crunch. Always toss in the Bang Bang sauce right before serving.
• Cutting florets too small
  
  • Small pieces shrink during frying and dry out quickly. Medium, bite-sized florets hold their shape, stay juicy inside, and crisp evenly.

Ingredients & Why They Matter

• Cauliflower: The perfect base, mild, tender inside, and beautifully crisp when fried.
• Flour + Cornstarch: Creates a light, crunchy coating that fries evenly.
• Spices: Garlic powder, onion powder, chili, and pepper build flavor from the inside.
• Milk + Vinegar: Instant buttermilk that helps the batter cling smoothly.
• Bang Bang Sauce: Mayo, sriracha, and sweet chili sauce combine into a creamy, spicy, addictive glaze.
• Oil: For deep frying and achieving that golden crunch.
• Green Onions + Sesame Seeds: Freshness, contrast, and a clean finish.

What to Eat It With

Bang Bang Cauliflower is great on its own as a snack, but it also pairs well with fried rice, noodles, wraps, or tacos. It works beautifully as a party appetizer or a spicy side. Honestly, it’s also perfectly eaten straight from the bowl while it’s still hot and crispy.

If you enjoy crispy, bold flavors like this Bang Bang Cauliflower, you might also love Crispy Potato Balls, Rice Paper Dumplings, Crispy Tofu Popcorn, or Scallion Pancakes. They’re all snackable, comforting, and perfect for sharing.

FAQ
Is Bang Bang Cauliflower vegan?
👉Yes, as long as you use vegan mayo, this recipe is completely plant-based.

Can I use frozen cauliflower?
👉Fresh is best. If using frozen, thaw completely and pat very dry. Excess water makes the batter fail to stick.

Can I air-fry these instead of deep frying?
👉Yes. Use panko for extra crunch. Preheat the air fryer to 190°C / 375°F. Spray or brush the florets with oil. Air-fry 8–12 minutes, flip halfway. If using plain batter (no panko), add 1–2 more minutes. For best results, don’t overcrowd the basket.

How do I bake them in the oven?
👉Brush or spray the cauliflower with oil and spread on a lined tray. Bake at 200°C / 400°F for 20–25 minutes, flip once halfway. If you want crunch like fried, use panko and a light oil spray before baking.

Should I use panko?
👉Panko adds a big crunch, especially for air-fryer and oven methods. After battering, roll each floret in panko. Press gently so it sticks. Panko browns nicely and keeps that crunch after reheating.

Do I need to double fry if I air-fry or bake?
👉No. Double frying is specifically for deep frying to get restaurant-level crunch. For an air-fryer/oven, a single longer cook with panko and oil spray is enough.