Bang Bang Cauliflower
I’ve been obsessed with recreating that perfect restaurant-style crispy cauliflower at home. After countless attempts, this version finally nails that golden, crunchy exterior with tender florets inside. The secret lies in double-dredging and getting your oil temperature just right for maximum crispiness.
Why Double-Dredging Changed My Cauliflower Game
First time making this, my coating fell off in sad, soggy chunks. Now I always dredge twice – first in seasoned flour, then buttermilk, then back into flour. The initial flour coating gives the buttermilk something to grab onto, creating an incredibly thick, restaurant-quality crust that stays put. Never skip that first flour step, even though it feels redundant.
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The Mayo-Based Bang Bang Secret Nobody Talks About
Most bang bang sauces rely heavily on sweet chili sauce, but mine starts with mayonnaise as the base. The richness balances the heat perfectly, and mayo emulsifies everything into a glossy, restaurant-style coating that clings to each piece. Adding a splash of pickle juice brightens the whole sauce and cuts through the richness without making it thin or watery.
Oil Temperature Mistakes That Kill the Crunch
Frying at 350°F sounds right, but cauliflower needs 375°F to get properly crispy before the inside overcooks. Lower temperatures create greasy, limp coating that never crisps up. Higher than 380°F burns the exterior while leaving the center tough. Use a thermometer religiously – guessing leads to disappointing results every single time.
Hard-Won Lessons from Countless Batches
- Pat cauliflower completely dry before dredging – any moisture will make the coating slide right off during frying.
- Sauce the cauliflower while it’s still hot from the oil so the coating absorbs some sauce but stays crispy on the surface.
Frequently Asked Questions
Why is my coating falling off in the oil?
You either skipped the first flour dredge or your oil temperature dropped too low. The initial flour coating is crucial for adhesion, and oil below 370°F creates soggy coating that separates.
Can I make the sauce spicier without it getting too thin?
Add more sriracha rather than hot sauce – sriracha has body that won’t thin the mayo base. Start with an extra tablespoon and taste before adding more.
How do I keep the cauliflower crispy if serving for a party?
Fry everything first, then toss with sauce in small batches as guests arrive. The coating stays crispier when sauce is added just before serving rather than sitting around.
What’s the best cauliflower size for even cooking?
Cut florets into uniform 2-inch pieces with some stem attached to hold everything together. Smaller pieces burn before the inside cooks, larger pieces cook unevenly.
Why does my bang bang sauce taste flat?
You probably forgot the pickle juice – it’s the secret ingredient that brightens everything and balances the rich mayo. Rice vinegar alone isn’t enough acidity for proper flavor balance.
Kitchen Essentials
Bang Bang Cauliflower
Ingredients
Cauliflower
Coating
Frying
Bang Bang Sauce
Garnish
Equipment Needed
- Large heavy-bottomed pot or deep fryer
- Digital thermometer
- Wire cooling rack
- Large mixing bowls
- Slotted spoon
Instructions
- Prepare oil and station: Heat oil in large heavy pot to exactly 375°F. Set up your dredging station with flour mixed with garlic powder, paprika, cayenne, salt, and pepper in one bowl, buttermilk in another.
- Make sauce: Whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, and pickle juice until smooth. Set bang bang sauce aside at room temperature.
- Double-dredge cauliflower: Dredge each cauliflower floret first in seasoned flour, shaking off excess. Dip into buttermilk, then back into flour, pressing gently to help coating stick.
- Fry cauliflower: Fry cauliflower in batches of 6-8 pieces for 3-4 minutes until deep golden brown and crispy. Don’t overcrowd or temperature will drop too much.
- Coat with sauce: Transfer fried cauliflower immediately to wire rack. While still hot, toss in large bowl with bang bang sauce until every piece is coated.
- Garnish and serve: Arrange on serving platter and garnish with sliced green onions and sesame seeds. Serve immediately while coating is still crispy.
Nutrition Facts
Per Serving (1 serving)
