Cauliflower gets battered, baked and then topped off with a sweet and spicy chili sauce!
- Preheat the oven to 425 degrees F and line a baking pan with parchment paper.
- Mix the flour, almond milk, salt and pepper together in a bowl until smooth.
- Toss the cauliflower florets into the batter, then dip each piece of cauliflower into a bowl of Panko breadcrumbs, making sure each piece is evenly coated.
- Bake for 22-25 minutes, flipping halfway through.
- Mix all the sauce ingredients together in a bowl. Toss the cauliflower and sauce together.
- Serve immediately. You can optionally top with sliced green onions and sesame seeds
If your batter is too thin, add another spoon of flour to it. If your batter is too thick, add a touch more almond milk to it.
When coating the cauliflower in Panko, do it one piece at a time. You want to make sure every single piece is evenly coated. If you add many pieces of cauliflower to the bowl of panko at once, they won’t turn out as well.
You want to make sure your oven is nice and hot before baking the cauliflower bites. 425 degrees F is perfect for my oven. Depending on your oven, you may need to adjust the baking time slightly. For me, baking them for 15 minutes on one side, then flipping them and baking them for 10 minutes on the other side works perfectly.
Only coat in the sauce right before serving. Otherwise, they won’t be crispy.
You can also serve this Bang Bang Cauliflower as an appetizer with the bang bang sauce as a dipping sauce on the side.
- Serving Size: 1/6 recipe
- Calories: 154
- Sugar: 8g
- Fat: 10g
- Saturated Fat: 8g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
Keywords: asian cauliflower recipe, baked cauliflower, bang bang cauliflower, panko cauliflower