👩🏻‍🍳 Directions

• Preheat & Prepare

  • Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • Cut the cauliflower into bite-sized florets and set aside.

• Make the Batter

  • In a large bowl, whisk together the flour, plant-based milk, garlic powder, onion powder, paprika, and salt until smooth.
  • In another bowl, place the panko breadcrumbs.

• Coat the Cauliflower

  • Dip each cauliflower floret into the batter, making sure it's fully coated.
  • Roll in the panko breadcrumbs, pressing gently to adhere.
  • Place the coated cauliflower pieces onto the prepared baking sheet, spacing them apart.

• Bake Until Crispy

  • Bake for 25-30 minutes, flipping halfway, until golden brown and crispy.

• Make the Bang Bang Sauce

  • While the cauliflower bakes, mix the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and garlic powder in a bowl until well combined.

• Toss & Serve

  • Once the cauliflower is done, toss it gently with the Bang Bang sauce or drizzle it on top.
  • Garnish with chopped green onions, sesame seeds, and extra sriracha if desired.
  • Serve immediately and enjoy!