This Air Fryer Bang Bang Cauliflower is a delicious vegetarian twist on the famous Bang Bang Shrimp appetizer from Bonefish Grill. Instead of shrimp, this version uses tender cauliflower florets that are coated in a light batter, rolled in crunchy panko breadcrumbs, and air-fried until golden and irresistibly crispy.
Once cooked, the crispy bites are generously tossed in a creamy, sweet, and spicy bang bang sauce—a luscious blend of vegan mayo, Thai sweet chili sauce, sriracha, and a touch of sweetness. The result? A mouthwatering snack or appetizer that’s bursting with bold flavors, perfect for game day, parties, or a fun weeknight treat. Even meat lovers will find it hard to resist this plant-based crowd-pleaser!
❤️ You’ll Love This Bang Bang Cauliflower
Taste & Texture:
- Each bite of this dish delivers a perfect balance of sweet and spicy flavors that dance on your palate, making it incredibly irresistible. The sweet notes mellow out the heat, while the spice gives it that satisfying kick, creating a flavor profile that’s bold yet harmonious.
- What makes this dish even more delightful is its variety of textures. The cauliflower florets, after being air-fried to golden perfection, develop a crispy outer layer that gives way to a soft, tender interior. This contrast between crunchy and melt-in-your-mouth softness makes every mouthful exciting.
- However, once the crispy florets are tossed in the creamy bang bang sauce, they begin to lose some of that initial crunch over time. The sauce, though flavorful and rich, softens the texture if left sitting for too long. For the best experience, it’s highly recommended to serve this dish immediately after mixing, while the cauliflower is still warm and the edges are delightfully crisp.
Quick & Easy: One of the best things about this Bang Bang Cauliflower recipe is how effortlessly it comes together. The prep work—chopping the cauliflower into bite-sized florets, preparing the batter, and breading the pieces—takes around 10 minutes. The air fryer then crisps them up in just 15 minutes per batch (which serves about 2 people).
Finally, the golden florets are tossed in a creamy, sweet, and spicy bang bang sauce, which takes less than 5 minutes. Altogether, the entire dish comes together in about 30 minutes, making it perfect for busy weeknights, spontaneous cravings, or last-minute entertaining. No fancy tools or complicated steps—just a few pantry staples and a little time.
Healthier Version: Traditionally, bang bang cauliflower is deep-fried to achieve that crunchy coating. While delicious, deep-frying can be heavy and oil-laden. This version is a healthier twist! Instead of immersing the florets in hot oil, we use an air fryer to crisp them up beautifully with significantly less oil—just a light spray if needed. You still get that satisfying crunch but without the grease or guilt.
Don’t have an air fryer? No problem! . Simply place them on a parchment-lined baking sheet and bake at 425°F (220°C) for 25–30 minutes, flipping halfway through for even browning. Either way, you’ll get golden, crispy cauliflower that tastes indulgent but is actually good for you.
Appetizer or Side: This dish is incredibly versatile. Serve it as a crowd-pleasing appetizer at parties, game nights, or potlucks—it’s always a hit! Alternatively, it can double as a flavorful side dish. Pair it with rice, noodles, or even tuck it into tacos or wraps for a creative meal. Whether you’re enjoying it solo as a snack or serving it as part of a larger spread, this bang bang cauliflower delivers big flavor and restaurant-quality satisfaction without much effort.
🧾 Ingredient Notes
- Cauliflower: Begin with a fresh, small head of cauliflower and cut it into uniform, bite-sized florets. Keeping the pieces similar in size helps them cook evenly and provides just the right amount of surface for the coating to stick beautifully.
- Cornstarch: A crucial ingredient that shouldn’t be skipped! It creates a light, crisp layer around the cauliflower when cooked, helping achieve that irresistible crunch.
- Buttermilk: You can go with ready-to-use store-bought buttermilk, or if that’s not available, simply mix buttermilk powder with water as per the package instructions to make a quick substitute.
- Panko Breadcrumbs: Opt for plain panko breadcrumbs for the ultimate crunch. They’re lighter and flakier than regular breadcrumbs, giving your cauliflower that signature crispy texture. Feel free to use other types, but panko truly delivers the best results.
- Bang Bang Sauce: This creamy, tangy, and spicy sauce is the star of the dish. It’s a simple mix of mayonnaise, Thai sweet chili sauce, sriracha, and a touch of honey for sweetness. You’ll find the full recipe below or you can refer to the detailed post for step-by-step instructions.
👩🍳 How To Make Bang Bang Cauliflower?
Making Bang Bang Sauce:
1) Begin by carefully measuring each sauce ingredient and adding them to a mixing bowl one at a time, allowing the flavors to layer thoughtfully.
2) Using a whisk, blend everything together until the mixture becomes smooth, glossy, and well-emulsified. Set the sauce aside until you’re ready to use it.
Prep & Air-Fry:
1) Mix the Batter: In a large bowl, whisk together all-purpose flour and cornstarch for a light and crispy texture. Add a dash of onion powder, garlic powder, a pinch of salt, and a generous crack of fresh black pepper. Stir well until the dry ingredients are fully blended and evenly seasoned. These dry ingredients form the flavorful base for your crispy coating.
2) Stir to Combine: Use a spoon to thoroughly mix the dry ingredients until they are well blended and evenly distributed.
3) Gradually pour in the buttermilk in a slow, steady stream, all the while whisking the mixture continuously to ensure a smooth and lump-free consistency. Keep whisking until you achieve a thick, velvety batter with no lumps—perfect for coating. The consistency should be rich and clingy, thick enough to coat the florets without dripping excessively. Avoid over-thinning the mixture.
4) Set Up Your Dredging Station: Organize your workspace by arranging three bowls—one with the batter, another with panko breadcrumbs, and the third with cauliflower florets. Place a plate nearby to hold the coated florets. Use two separate forks—one dedicated to dipping florets into the batter and the other for rolling them in breadcrumbs—to keep things clean and efficient.
5) Pick up a single cauliflower floret and dunk it into the batter, making sure it’s fully covered on all sides. Use a fork or tongs to lift it out, gently shaking off the extra batter so it doesn’t clump.
6) Next, roll the battered floret in the breadcrumbs until it’s evenly covered on all sides. Place it gently on a plate or directly into the basket of your air fryer.
7) Continue this process with the remaining florets, arranging them in a single layer in the basket. Spritz a light layer of cooking spray over the tops to enhance golden crispiness as they cook. Depending on the size of your air fryer, you may need to work in batches.
8) Air fry at 400°F (200°C) for 12 to 15 minutes, or until the coating turns golden and crunchy. The florets should be crisp on the outside yet soft and tender on the inside—perfectly cooked and ready to serve hot!
Baking instructions:
Set your oven to preheat at 425°F (220°C). While it heats, line a baking tray with parchment paper. Spread the coated cauliflower florets evenly across the tray, ensuring they don’t overlap for even browning. Bake them for 20 minutes, then gently turn each floret over and continue baking for an additional 5 minutes until they’re golden and crisp on all sides.
9) As soon as the initial batch turns golden and crispy, carefully transfer the hot cauliflower florets into a spacious mixing bowl. Continue air frying the remaining florets in batches.
10) Generously spoon the prepared bang bang sauce over the hot cauliflower.
11) Gently toss until every floret is evenly coated in the creamy, flavorful sauce. Serve right away for maximum crispness, garnished with freshly chopped green onions and a sprinkle of toasted sesame seeds.
💭 Expert Tips
- Batter Consistency Tip: When preparing the batter for coating the cauliflower florets, it’s important to achieve the right consistency. It should not be too runny or watery, as that will slide right off the cauliflower and result in a weak coating. If your batter feels too thin, simply add a little more all-purpose flour or cornstarch, a spoonful at a time, and whisk until you get a thicker texture. On the other hand, if the batter seems too thick and difficult to stir or coat, gradually add a small splash of water or buttermilk to loosen it up. Stir until the batter is smooth and has a pourable, coating consistency—not dripping excessively but not stiff either.
- Air Fryer Crispiness Tip: Always remember not to overcrowd the. If the basket is too full and the florets are stacked or touching each other too much, the air won’t circulate properly. As a result, the florets will steam rather than crisp up. You may need to cook them in batches depending on the size of your air fryer, but the extra effort ensures golden, crispy results every time.
- Serving for Optimal Texture: For the ultimate flavor and texture experience, toss the crispy cauliflower in the sauce only when you’re ready to serve. The coating absorbs moisture quickly, and if it sits too long after being tossed in the sauce, the florets will start to lose their crunch and become soggy. To preserve the freshness and bite, serve it immediately once coated.
- Alternative for Long-Lasting Crunch: Want to enjoy that crunch for a longer period or serve it at a party where it may sit out for a while? Then skip tossing the florets in the sauce altogether. Instead, serve the sauce in a separate bowl as a dip. This way, your guests can enjoy dipping each crispy bite into the flavorful sauce on their own, and the cauliflower retains its crunch even after an hour. This method is perfect for gatherings or meal prepping when you want to keep the texture intact without sacrificing flavor.
