Bang Bang Cauliflower – Spicy Crispy Snack

• all‑purpose flour↗125g g
• paprika↗1 ч. л. tsp
• garlic granules↗1 ч. л. tsp
• milk↗200 мл ml

  (dairy or plant)

• panko crumbs↗75g g
• cauliflower↗1 маленька головка

  cut into small florets (prepared weight 350 g)

• sesame↗1 ст. л. підсмажений tbsp
• red chili↗1

  thinly sliced, for garnish

• green onion↗4

  thinly sliced, for garnish

• sweet chili sauce↗80g g
• sriracha↗20g g
• lime↗1

  juice

• maple syrup↗1 ч. л. tsp

  or honey

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C (200 °C with convection/gas 7). Line a baking tray with parchment. In a large bowl, combine the all‑purpose flour, paprika, garlic granules, a generous amount of ground black pepper and a pinch of salt. Gradually add the milk while stirring constantly until you obtain a smooth batter thick enough to coat a spoon (you may not need all the milk).

2. 2

   Place the panko crumbs in a shallow bowl. Dredge each cauliflower floret in the batter, shake off excess, then coat in the crumbs. Arrange on the prepared tray and repeat for all florets.

3. 3

   Bake for 25–30 minutes, turning them halfway through, until they are golden‑brown and crisp.

4. 4

   Meanwhile, in a bowl combine all sauce ingredients and whisk, seasoning with salt and pepper to taste.

5. 5

   Transfer the cooked cauliflower to a large bowl, add the sauce and toss until all florets are evenly coated. Sprinkle with toasted sesame, garnish with thinly sliced chili and green onion.