Ingredients
Scale
- 2 pints cauliflower florets
- 1 cup all-purpose flour
- ⅔ cup milk
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ⅓ cups Panko breadcrumbs
- ¾ cup mayonnaise
- 2 tablespoons Thai sweet chili sauce
- 3 teaspoons Sriracha sauce
- 1 teaspoon rice vinegar
Instructions
- Preheat oven to 420°F (215°C).
- In a mixing bowl, whisk together flour, milk, baking powder, garlic powder, paprika, onion powder, salt, and black pepper until smooth.
- Dip cauliflower florets into the batter until fully coated.
- Roll each floret in Panko breadcrumbs for added crunch.
- Place breaded florets on a parchment-lined baking tray in a single layer and drizzle with olive oil.
- Bake for 20 to 25 minutes until golden brown and crispy.
- For the Bang Bang sauce, mix mayonnaise, Thai sweet chili sauce, Sriracha sauce, and rice vinegar in a bowl.
- Toss baked cauliflower in the prepared sauce and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer/Side Dish
- Method: Baking
- Cuisine: Asian-inspired
Nutrition
- Serving Size: Approximately 4 pieces (100g)
- Calories: 270
- Sugar: 3g
- Sodium: 590mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg