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A close-up of a grey bowl filled with crispy, golden bang bang cauliflower florets, drizzled with a creamy sauce and garnished with green onions and sesame seeds.
Layla

Crispy Bang Bang Cauliflower Bites (Air Fryer)

These crispy, air-fried cauliflower bites are coated in a vibrant, creamy, sweet, and spicy bang bang sauce, making for an irresistible vegetarian appetizer or side dish.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American, Asian-Fusion
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Cauliflower
  • 1 medium head cauliflower cut into bite-sized florets (about 5-6 cups)
For the Crispy Batter
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup cold water or plant-based milk for richness
For the Bang Bang Sauce
  • 1/2 cup mayonnaise (use vegan mayo for a vegan option)
  • 1/4 cup sweet chili sauce
  • 2 tbsp sriracha adjust to desired spice level
  • 1 tbsp rice vinegar
  • 1 tsp honey or maple syrup for vegan option
For Garnish (Optional)
  • 1 tbsp fresh cilantro chopped
  • 1 tsp sesame seeds

Equipment

  • Large Mixing Bowl
  • Whisk
  • Air Fryer
  • Small Saucepan (optional, for sauce)
  • Tongs or Slotted Spoon
  • Cutting board
  • Sharp knife

Method
 

Prepare the Cauliflower & Air Fryer
  1. Preheat your air fryer to 375°F (190°C). If using an oven, preheat to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Wash and thoroughly dry the cauliflower florets. Ensure they are completely dry, as this is crucial for the batter to adhere properly and become crispy.
Make the Crispy Batter
  1. In a large mixing bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, salt, and black pepper until well combined.
  2. Gradually add the cold water (or plant-based milk) to the dry ingredients, whisking continuously until a smooth, thick batter forms. It should be thick enough to coat the cauliflower without being too runny.
  3. Add the dry cauliflower florets to the batter. Toss gently with tongs or your hands until all florets are evenly and thoroughly coated.
Cook the Cauliflower
  1. Working in batches if necessary, place the coated cauliflower florets in a single layer in the air fryer basket. Do not overcrowd, as this will prevent them from becoming crispy. (If baking, arrange on the prepared baking sheet.)
  2. Air fry for 18-22 minutes, shaking the basket halfway through (around 9-11 minutes), until the cauliflower is golden brown and crispy. (If baking, bake for 25-30 minutes, flipping halfway, until golden and tender-crisp.)
  3. Remove the cooked cauliflower from the air fryer/oven and set aside in a large bowl while you prepare the sauce.
Make the Bang Bang Sauce
  1. While the cauliflower is cooking, in a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey (or maple syrup) until smooth and well combined.
  2. Taste the sauce and adjust the spice or sweetness if desired. For more heat, add more sriracha. For a sweeter sauce, add more honey/maple syrup or sweet chili sauce.
Combine and Serve
  1. Pour the prepared bang bang sauce over the crispy cauliflower florets in the large bowl.
  2. Toss gently with tongs until all the cauliflower is evenly coated in the delicious sauce.
  3. Transfer the bang bang cauliflower to a serving platter. Garnish with fresh chopped cilantro and sesame seeds, if using. Serve immediately and enjoy your crispy bang bang cauliflower!

Notes

For extra crispiness, you can lightly spray the coated cauliflower with cooking oil before air frying/baking. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the cauliflower will lose some of its crispiness. Reheat in an air fryer or oven for 5-7 minutes to regain some crispiness.