If you have ever dismissed cauliflower as boring health food, this recipe exists to change your mind. Bang Bang cauliflower takes florets, dunks them in a light, crispy batter made with sparkling water, fries them until golden. Tosses them in a creamy, sweet-spicy sauce built on mayo, sriracha, and sweet chili sauce. The result is closer to the best bar appetizer you have ever had than anything remotely resembling a vegetable side dish. Every craggy surface catches sauce, and the contrast between the crunch and the creamy coating is what keeps people standing around the plate until it is empty.
Get the timing right and technique takes care of itself. The batter stays crispy for about ten minutes after frying, so you want to toss the sauce and serve right away. The sparkling water in the batter is not just a gimmick: the carbonation creates tiny air pockets that fry up lighter and crunchier than a still-water batter ever could. Serve this as a party appetizer, a game-day snack, or honestly, as dinner with some steamed rice on the side. If you want to skip the deep frying, the baked version at 450 degrees works well too, though the coating will not shatter quite the same way. Either way, it’s the sauce that makes the dish — sweet, spicy, and clinging to every crevice. These don’t last long here.
Whisk the Bang Bang Sauce and Mix the Batter
Start with the sauce: whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar and set it aside. For the batter, mix flour, cornstarch, garlic powder, salt, and pepper, then whisk in cold sparkling water until smooth and about the consistency of thin pancake batter. The carbonation in sparkling water creates tiny air pockets that fry up extra crunchy.
Fry the Cauliflower at 375 Degrees Until Golden
Heat oil in a Dutch oven to 375 degrees. Dip the bite-sized cauliflower florets in the batter, let the excess drip off, and fry in small batches for 3 to 4 minutes until golden and crispy. Do not crowd the pot. Drain each batch on a wire rack so the coating stays crunchy rather than steaming against paper towels.
Toss with the Sauce and Serve Immediately
Transfer the fried cauliflower to a large bowl and drizzle about two-thirds of the Bang Bang sauce over the top, tossing gently to coat. Plate the cauliflower, drizzle with the remaining sauce, and scatter sliced green onions and toasted sesame seeds on top. Serve immediately. The crispy coating softens fast once the sauce hits it, so serve it the second it’s tossed.
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Bang Bang Cauliflower
- Total Time: 30 minutes
- Yield: 4 servings
Description
Bang Bang sauce — the creamy, sweet-spicy mayo-based dressing from Bonefish Grill — meets crispy battered cauliflower. The florets get a light, crunchy coating that shatters on the first bite, and the sauce clings to every craggy surface. This is the appetizer that converts vegetable skeptics.
Ingredients
- 1 large head cauliflower, cut into bite-sized florets
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup cold sparkling water
- 1/3 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds
- Vegetable oil for frying (about 3 cups)
Instructions
- Make the Bang Bang sauce: whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar. Set aside.
- Mix the flour, cornstarch, garlic powder, salt, and pepper. Whisk in the sparkling water until you have a smooth batter the consistency of thin pancake batter.
- Heat oil in a large pot or Dutch oven to 375°F.
- Dip the cauliflower florets in the batter, letting excess drip off. Fry in batches for 3 to 4 minutes until golden and crispy. Do not crowd the pot. Drain on a wire rack.
- Transfer the fried cauliflower to a large bowl. Drizzle about two-thirds of the Bang Bang sauce over the top and toss gently to coat.
- Plate the cauliflower, drizzle with the remaining sauce, and garnish with green onions and sesame seeds. Serve immediately.
Notes
- Sparkling water in the batter creates a lighter, crispier coating than still water — the carbonation produces tiny air pockets that fry up extra crunchy.
- Toss the sauce with the cauliflower right before serving. The coating softens quickly, so timing matters.
- For a baked version, toss battered florets in oil and bake at 450°F for 20 minutes, flipping once. Not quite as crispy, but still excellent.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 12
- Sodium: 680
- Fat: 18
- Carbohydrates: 40
- Fiber: 4
- Protein: 6
- Cholesterol: 10
Frequently Asked Questions
Can I substitute any of the main ingredients?
The notes section covers the most important substitutions. For ingredients that define the dish, there’s usually a reason they’re specified. For others, use what you have and adjust seasoning as needed. Cooking is more flexible than baking, so reasonable swaps will usually work fine.
Can I make this ahead of time?
You can refrigerate leftovers for up to 3 days, though the texture is best when it’s freshly made. Reheat gently and don’t expect it to be exactly the same as when it was first cooked.
How many people does this serve?
It makes 4 servings. Double it across two sheet pans rather than crowding one.
