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In recent years, cauliflower has taken the culinary world by storm, emerging as a versatile ingredient celebrated for its ability to absorb flavors and transform itself into a myriad of dishes. From creamy soups to hearty stews and even pizza crusts, this cruciferous vegetable has shown its adaptability in both vegetarian and omnivorous kitchens alike. One dish that has particularly captivated food lovers is Spicy Bang Bang Cauliflower.

Spicy Bang Bang Cauliflower Recipe

Discover the deliciousness of Spicy Bang Bang Cauliflower, a vibrant vegan dish that's taking center stage in kitchens everywhere. This recipe features crispy cauliflower florets coated in a spicy, creamy sauce that perfectly balances flavor and heat. It's not just a treat for vegetarians; meat-lovers will be captivated too! Packed with nutrients and versatile enough for any occasion, this dish is sure to impress at your next gathering. Enjoy the crunch and bold taste today!
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Ingredients
  

1 medium head of cauliflower, cut into florets

1 cup all-purpose flour (or gluten-free flour for a GF option)

1 cup panko breadcrumbs

1 cup buttermilk (or plant-based milk + 1 tbsp lemon juice for vegan option)

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1/2 tsp cayenne pepper (adjust to taste)

Salt and pepper to taste

Oil for frying (vegetable or canola)

For the Bang Bang Sauce:

1/2 cup mayonnaise (or vegan mayo)

2 tbsp sweet chili sauce

1 tbsp sriracha (or more for extra heat)

1 tsp lime juice

1/2 tsp garlic powder

Instructions
 

Prep the Cauliflower: Start by rinsing the cauliflower and cutting it into bite-sized florets. Ensure they are roughly the same size for even cooking.

    Make the Batter: In a large bowl, mix the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, and a pinch of salt and pepper. Gradually whisk in the buttermilk until you have a smooth batter.

      Coat the Cauliflower: Dip each cauliflower floret into the batter, ensuring it is well-coated, then roll it in the panko breadcrumbs to create a crispy coating. Set each coated floret aside on a baking sheet.

        Fry the Cauliflower: Heat about 1-2 inches of oil in a deep pan or skillet over medium-high heat. Carefully add the cauliflower florets in batches, frying until they are golden brown and crispy, about 4-5 minutes per batch. Remove them with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.

          Make the Bang Bang Sauce: In a small mixing bowl, combine the mayonnaise, sweet chili sauce, sriracha, lime juice, and garlic powder. Whisk until smooth. Taste and adjust the spices as necessary for your preferred heat level.

            Assemble the Dish: Drizzle the Bang Bang sauce generously over the crispy cauliflower or toss the florets in the sauce for a more even coating.

              Serve: Garnish with chopped green onions or cilantro if desired. Serve hot as a delicious appetizer or a side dish!

                Prep Time, Total Time, Servings: 20 mins | 30 mins | 4 servings