Get ready to transform the humble cauliflower into a mind-blowing culinary experience that will make you forget all about boring vegetables! This Skinny Bang Bang Cauliflower is not just another side dish – it's a flavor explosion that combines crispy, golden-brown florets with a tantalizing spicy-sweet sauce that will have everyone at the table begging for more. Whether you're a health-conscious foodie or just looking to spice up your meal routine, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 head cauliflower, cut into florets
- 1/2 cup whole wheat flour
- 1/2 cup water
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 teaspoon sriracha (optional)
Instructions
- Preheat the oven to 425°F (218°C) and line a large baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, whisk together whole wheat flour and water until you create a smooth, thin batter with a consistency similar to pancake batter.
- Place cauliflower florets into the batter, ensuring each piece is evenly coated. Use a slotted spoon to remove florets, allowing excess batter to drip off.
- Roll each batter-coated cauliflower floret in breadcrumbs, pressing gently to ensure the crumbs adhere completely to the surface.
- Arrange breaded cauliflower florets in a single layer on the prepared baking sheet, ensuring they are not touching each other for even cooking.
- Bake in the preheated oven for 20-25 minutes, flipping halfway through, until cauliflower is golden brown and crispy on the outside.
- While cauliflower is baking, prepare the Bang Bang sauce by mixing mayonnaise, sweet chili sauce, and sriracha in a small bowl until well combined.
- Once cauliflower is crispy and golden, remove from oven and let cool for 2-3 minutes.
- Drizzle or toss the cauliflower with the prepared Bang Bang sauce just before serving to maintain crispiness.
- Serve immediately as a appetizer, side dish, or light meal, garnishing with optional chopped green onions or sesame seeds if desired.
Tips
- Batter Consistency is Key: Aim for a pancake-like batter that's thin enough to coat but not too runny. If it's too thick, your cauliflower will become heavy and less crispy.
- Don't Overcrowd the Baking Sheet: Give each floret plenty of space to ensure maximum crispiness. Overcrowding will lead to steaming instead of roasting.
- Breadcrumb Coating Hack: For extra crunch, try mixing panko breadcrumbs with a little garlic powder or dried herbs for added flavor.
- Sauce Application Tip: To keep the cauliflower crispy, drizzle or toss the Bang Bang sauce just before serving. This prevents the breading from getting soggy.
- Make It Your Own: Adjust the sriracha to control the heat level. For a milder version, use less or omit it entirely.
- Serving Suggestions: These make a great appetizer, side dish, or even a vegetarian main course when served over rice or with a fresh salad.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 5g
Fat: 9g
Saturated Fat: g
Cholesterol: 5mg
