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- 1 large head of cauliflower, cut into bite-sized florets - 1 cup all-purpose flour - 1 cup cold water - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1/2 teaspoon salt - 1/2 teaspoon freshly ground black pepper - 1 cup panko breadcrumbs - Vegetable oil for frying To make Bang Bang Cauliflower, start with fresh cauliflower. Choose a large head for big florets. The batter needs flour, cold water, and spices. I love adding garlic and onion powder for taste. Smoked paprika adds a nice touch. Salt and pepper help bring the flavors together. Panko breadcrumbs are key for a crispy texture. They are lighter than regular breadcrumbs. Use vegetable oil for frying; it heats evenly and gives a nice crunch. - 1/2 cup creamy mayonnaise - 2 tablespoons sweet chili sauce - 1 tablespoon sriracha (adjust based on your spice preference) - 1 teaspoon freshly squeezed lime juice For the Bang Bang sauce, mix mayonnaise and sweet chili sauce. This will create a creamy base. Sriracha adds a spicy kick, so adjust it to your taste. A splash of lime juice brightens the sauce, making it fresh and tangy. You can find the Full Recipe linked above for detailed steps. Enjoy making this crispy and savory delight! To make the Bang Bang sauce, start by gathering your ingredients. In a mixing bowl, combine: - 1/2 cup creamy mayonnaise - 2 tablespoons sweet chili sauce - 1 tablespoon sriracha - 1 teaspoon freshly squeezed lime juice Whisk these together until you see a smooth blend. This sauce is sweet, spicy, and creamy. Let it sit for a few minutes. This helps the flavors mix well. Next, it's time to make the batter. In a large bowl, add: - 1 cup all-purpose flour - 1 cup cold water - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1/2 teaspoon salt - 1/2 teaspoon freshly ground black pepper Whisk these until you have a lump-free mix. The batter should be thick but pourable. This consistency helps the batter stick to the cauliflower. Now, let’s coat the cauliflower. First, take a cauliflower floret and dip it into the batter. Make sure it's fully covered. Allow any extra batter to drip off. Next, roll the floret in panko breadcrumbs. Press gently to coat it well. For frying, heat about 1-2 inches of vegetable oil in a deep pan over medium heat. To check the oil, drop in a small bit of batter. If it sizzles, you are ready to fry. Add the cauliflower in small batches. Fry them for about 4-5 minutes. You want them golden brown and crispy. Use a slotted spoon to turn them for even cooking. Once done, place the fried florets on a plate lined with paper towels to drain excess oil. Then, while hot, toss them in the Bang Bang sauce until they are fully coated. Enjoy your crispy Bang Bang Cauliflower right away! For the full recipe, refer to the earlier section. To make sure the batter sticks to the cauliflower, start with dry florets. Pat them with a towel to remove moisture. This helps the batter cling well. Mix your batter until it is smooth and thick, but pourable. A good batter covers the cauliflower evenly. Dip each floret fully, letting the extra drip back into the bowl. Frying can be tricky, but oil temperature is key. Heat your oil over medium heat. Use about 1-2 inches of oil in your pan. To test if the oil is ready, drop a small bit of batter in. It should sizzle right away. Fry in small batches to avoid crowding. This ensures even cooking. Fry until golden brown for about 4-5 minutes. Presentation makes a difference. Serve the Bang Bang Cauliflower in a large bowl or platter. Drizzle extra Bang Bang sauce over the top for a beautiful look. Garnish with chopped green onions or fresh cilantro. This adds color and flavor. Serve it hot, so it stays crispy. You can also pair it with a side dish, like rice or a fresh salad to balance the meal. Check out the Full Recipe for more details. {{image_4}} You can make Bang Bang sauce spicier. Start with the base recipe. Add more sriracha for heat. You can also try adding a pinch of cayenne pepper. Another option is using chili garlic sauce. This will give the sauce a nice kick. Test the mixture as you go to find your perfect spice level. If you want a twist, try different breadcrumbs. Regular breadcrumbs work, but panko gives a better crunch. For a gluten-free option, use gluten-free breadcrumbs. You can also try crushed cornflakes for a unique texture. These options still provide that satisfying crunch you want. Bang Bang Cauliflower pairs well with many dishes. Serve it with a fresh salad for balance. A bowl of rice or quinoa also complements the flavors. You might enjoy it with a cool drink like iced tea or lemonade. These pairings enhance the meal and keep it refreshing. To keep your Bang Bang Cauliflower fresh, store it in an airtight container. Place it in the fridge within two hours of cooking. This helps maintain its taste and texture. The leftovers will stay fresh for about 3 days. If you want to keep it longer, consider freezing it. Just remember to wrap it tightly in plastic wrap and then foil to prevent freezer burn. Reheating can be tricky if you want your cauliflower crispy. I recommend using an oven or an air fryer for the best results. Preheat your oven to 375°F (190°C). Spread the florets on a baking sheet and bake for about 10-15 minutes. This method helps restore their crunch. If you use an air fryer, set it to 350°F (175°C) and heat for around 5-7 minutes. Avoid using a microwave, as it may make the cauliflower soggy. Enjoy your crispy delight again! You can make Bang Bang Cauliflower vegan by swapping out the mayo. Use vegan mayo instead. For the batter, replace the all-purpose flour with chickpea flour mixed with water. This keeps it tasty and plant-based. Yes, you can bake the cauliflower for a healthier option. Preheat your oven to 425°F (220°C). After coating the florets, place them on a baking sheet lined with parchment paper. Spray them lightly with cooking oil. Bake for 20-25 minutes until they are golden and crispy, flipping them halfway through. Bang Bang Cauliflower is inspired by Asian cuisine. It has roots in Asian fried dishes, often featuring spicy sauces. The dish gained popularity in the U.S. as a fun appetizer. Variations include different sauces and spice levels, making it versatile. To make it gluten-free, use a gluten-free flour blend instead of all-purpose flour. Ensure the panko breadcrumbs are gluten-free too. Check labels to confirm. This way, everyone can enjoy this crispy delight! This blog post covered the key ingredients for Bang Bang Cauliflower, including the main components and sauce. I provided step-by-step instructions for making the dish from scratch and shared tips for perfecting the batter and frying process. You learned about tasty variations, storage tips, and answers to common questions. Bang Bang Cauliflower is a fun and tasty dish to make. By using the right methods, you can enjoy it fresh and crispy each time. Don't hesitate to try new flavors and enjoy this delightful recipe!

Bang Bang Cauliflower

Discover a culinary delight with this Bang Bang Cauliflower recipe that's sure to impress! This crispy cauliflower dish, coated in a tantalizing Bang Bang sauce, combines bold flavors and textures that will leave your taste buds wanting more. Perfect as an appetizer or a snack, it's easy to make and absolutely delicious. Click through for the full recipe and step-by-step instructions to create your own Bang Bang Cauliflower masterpiece today!
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Ingredients
  

1 large head of cauliflower, cut into bite-sized florets

1 cup all-purpose flour

1 cup cold water

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup panko breadcrumbs

Vegetable oil for frying

For the Bang Bang Sauce:

1/2 cup creamy mayonnaise

2 tablespoons sweet chili sauce

1 tablespoon sriracha (adjust based on your spice preference)

1 teaspoon freshly squeezed lime juice

Instructions
 

Prepare the Bang Bang Sauce: In a mixing bowl, combine the mayonnaise, sweet chili sauce, sriracha, and lime juice. Use a whisk to blend until the mixture is smooth and uniform. Once combined, set the sauce aside to allow the flavors to meld.

    Make the Batter: In a separate large bowl, whisk together the flour, cold water, garlic powder, onion powder, smoked paprika, salt, and pepper until you achieve a lump-free batter. This should have a thick but pourable consistency.

      Coat the Cauliflower: Take each cauliflower floret and dip it into the batter, ensuring it's completely covered. Allow any excess batter to drip off back into the bowl.

        Breadcrumb Coating: Roll the battered cauliflower florets in the panko breadcrumbs, pressing gently to ensure an even coating all around.

          Heat the Oil: In a deep frying pan, heat about 1-2 inches of vegetable oil over medium heat. To check if the oil is ready, carefully drop in a small bit of batter; it should sizzle immediately.

            Fry the Cauliflower: Once the oil is hot, add the coated cauliflower florets in small batches, making sure not to overcrowd the pan. Fry them for approximately 4-5 minutes, or until they are golden brown and exceptionally crispy. Use a slotted spoon to turn them occasionally for even frying.

              Drain Excess Oil: When the florets are crispy, transfer them to a plate lined with paper towels to absorb any excess oil.

                Toss in Sauce: While still hot, place the fried cauliflower in a large mixing bowl and gently toss them with the Bang Bang sauce until they are thoroughly coated.

                  Serve and Garnish: Serve the spicy Bang Bang Cauliflower immediately while hot. For an extra touch, garnish with chopped green onions or fresh cilantro for added color and flavor.

                    Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4