air fryer bang bang cauliflower (Printer-Friendly Version)
Golden, crunchy cauliflower coated in zesty bang bang sauce—quick, crowd-pleasing, and perfect for busy days.
# What You'll Need:
→ Cauliflower Bites
01 -
1 medium head cauliflower, cut into bite-sized florets
02 -
1/2 cup all-purpose flour
03 -
1 teaspoon garlic powder
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1 teaspoon paprika
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1/2 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
07 -
1/2 cup buttermilk
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1 cup panko breadcrumbs
09 -
olive oil spray
→ Bang Bang Sauce
10 -
1/3 cup mayonnaise
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3 tablespoons sweet chili sauce
12 -
1 tablespoon sriracha sauce
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1 tablespoon honey
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1 tablespoon fresh lime juice
→ Garnish
15 -
2 green onions, thinly sliced
# Steps to Follow:
01 -
Trim cauliflower and cut into uniform bite-sized florets. Rinse thoroughly and pat dry for even coating.
02 -
Arrange three shallow bowls: one with all-purpose flour, garlic powder, paprika, salt, and pepper mixed well; the second with buttermilk; and the third with panko breadcrumbs.
03 -
Coat each floret in the seasoned flour, dip in buttermilk, and then press into panko breadcrumbs until fully covered.
04 -
Place coated florets in a single layer in the air fryer basket, ensuring they are not overcrowded. Work in batches if necessary.
05 -
Lightly spray the tops with olive oil. Air fry at 375°F for 12 to 15 minutes, shaking the basket halfway through, until golden brown and crunchy.
06 -
In a small bowl, combine mayonnaise, sweet chili sauce, sriracha sauce, honey, and lime juice. Stir until smooth and creamy.
07 -
Arrange hot cauliflower on a serving platter, drizzle with bang bang sauce or serve it alongside for dipping. Top with sliced green onions.
# Additional Tips:
01 -
To maintain crispness when reheating, air fry leftovers at 375°F for 5 to 7 minutes rather than microwaving.
02 -
Double the bang bang sauce to use for dipping or as a spread for wraps.
03 -
For a gluten-free version, substitute flour and panko with certified gluten-free alternatives.