Crispy baked cauliflower pieces coated in panko and tossed in a creamy, spicy bang bang sauce. Perfect as a vegetarian starter, lunch or party dish. Below I explain the oven-baked method and provide an option for frying if you prefer.
This is the final stop on my bang bang adventure — after making Bang Bang sauce, Bang Bang Chicken and a copycat Bang Bang Shrimp, here’s a vegetarian take: Bang Bang Cauliflower.
Cauliflower has evolved from plain boiled florets to impressive alternatives like cauliflower “wings” or hearty cauliflower steaks. This recipe turns cauliflower into a crunchy, flavourful crowd-pleaser by coating florets in seasoned buttermilk and panko, then baking until golden and smothering them in a simple, tangy bang bang sauce.
Table of Contents
- 📋 Ingredients
- 📺 Watch how to make it
- Pro Tip
- 🍽️ What to serve it with
- 🍲 More fantastic cauliflower recipes
- ? Frequently Asked Questions
- Bang Bang Cauliflower Recipe
📋 Ingredients
📺 Watch how to make it
Full recipe details are in the recipe card at the bottom of this post.
- Cut the cauliflower into florets, dip each piece in a seasoned buttermilk and egg mixture, then dredge in a seasoned panko mixture.
- Bake the coated florets until crisp and golden. Adding a couple of tablespoons of oil to the panko helps the coating brown in the oven without having to brush or spray oil on the florets.
- When tender and golden, remove from the oven and drizzle with bang bang sauce — a blend of mayonnaise, sweet chilli sauce, sriracha and a touch of honey.
Pro Tip
If you prefer frying, omit the olive oil from the panko. Coat the cauliflower as directed and shallow fry in about 1cm of hot oil until tender and golden, turning occasionally.
I like to finish the dish with a scatter of sliced spring onions and thin red chilli slices for colour and freshness.
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🍽️ What to serve it with
- Pasta salad for a satisfying meal.
- Crispy oven chips or carrot fries for a casual plate.
- Wrapped in flatbreads or tortillas to make bang bang cauliflower tacos.
- As part of a larger appetizer spread for parties.
Seriously — is there anything more appetising than golden, crisp cauliflower?
🍲 More fantastic cauliflower recipes
Sides
Easy Cauliflower Cheese
Appetizers
Simple Cauliflower Fritters
Skinny Recipes
Cauliflower Steak with Spicy Salsa Verde
Asian
Cauliflower Fried Rice
Soups
Creamy Cauliflower Soup
Appetizers
Baked Cauliflower Wings – Asian Style
? Frequently Asked Questions
The bang bang sauce can be made ahead, covered and refrigerated for up to a week. The cauliflower is crispest when freshly cooked, but you can prepare and cook it in advance, then cool, cover and refrigerate for up to a day. Reheat on a baking tray in a 200°C/400°F oven for 10–12 minutes until piping hot throughout.
Yes — coat the florets the same way but leave the olive oil out of the panko. Shallow fry in about 1cm of hot oil in a large pan over medium-high heat, in batches, turning occasionally, until golden and cooked through (about 5–6 minutes).
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Bang Bang Cauliflower
Ingredients
Crispy Cauliflower
- 1 medium cauliflower (approx. 600g once trimmed)
- 120 ml (1/2 cup) buttermilk
- 1 egg
- 3/4 tsp garlic salt
- 1/4 tsp white pepper
- 1 tsp salt
- 150 g (3 cups) panko breadcrumbs
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp celery salt
- 1/4 tsp white pepper
- 2 tbsp olive oil
Bang Bang Sauce
- 120 ml (1/2 cup) mayonnaise
- 2 tbsp sweet chilli sauce
- 1 tbsp sriracha
- 1 tsp honey
To Serve
- 4 spring onions, sliced
- 1 red chilli, thinly sliced
Instructions
- Preheat the oven to 200°C/400°F (fan).
- Make the bang bang sauce by mixing mayonnaise, sweet chilli sauce, sriracha and honey in a small bowl. Set aside.
- Whisk the buttermilk, egg, 3/4 tsp garlic salt, 1/4 tsp white pepper and 1/2 tsp salt in a bowl.
- In a second bowl combine the panko, paprika, remaining 1/2 tsp salt, black pepper, garlic salt, celery salt, white pepper and olive oil until the oil evenly coats the breadcrumbs.
- Dip cauliflower florets in the buttermilk mixture, then dredge in the panko to coat fully. Place on a baking tray in a single layer.
- Bake for 20–25 minutes until the florets are tender and the coating is golden and crisp.
- Transfer to a serving bowl, drizzle over half the bang bang sauce, then scatter with spring onions and sliced chilli. Serve the remaining sauce on the side for dipping.
Notes
The sauce keeps for up to a week in the fridge. The cauliflower is best served immediately, but you can cook ahead and refrigerate for up to a day, then reheat in a 200°C/400°F oven for 10–12 minutes until piping hot.
Want to fry instead of bake?
Omit the olive oil from the panko. Shallow fry in about 1cm of hot oil, in batches, turning occasionally until golden (about 5–6 minutes).
Nutrition
Nutrition information is an approximation and should be used as a guide only.
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This post was first published in July 2021 and updated in May 2025 for housekeeping.