Bang Bang Cauliflower Recipe: A Flavor-Packed Delight

Ingredients

Main Ingredients

• 1 large head cauliflower, cut into bite‑size florets (about 4 cups)
• 2 tablespoons olive oil
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

Bang Bang Sauce

• ¼ cup mayonnaise
• 2 tablespoons sriracha (adjust to heat preference)
• 1 tablespoon honey or maple syrup
• 1 teaspoon lime juice, freshly squeezed

Seasonings & Garnish

• 2 tablespoons roasted peanuts, roughly chopped
• 2 green onions, thinly sliced
• Optional: ½ teaspoon smoked paprika for extra depth

Instructions

Roasting the Florets

1. Arrange on a Sheet. Spread the seasoned cauliflower in a single layer on a parchment‑lined baking sheet. Overcrowding creates steam, which prevents crispness. Aim for a little space between each floret.
2. Roast Until Golden. Place the sheet in the preheated oven and roast for 20‑25 minutes, turning halfway through. You’ll know they’re ready when the edges are caramelized and a deep amber hue appears.
3. Cool Slightly. Remove the pan and let the cauliflower rest for 5 minutes. This short cooling period allows the exterior to firm up, making it easier to coat without becoming soggy.

Coating & Finishing

1. Toss with Sauce. Transfer the warm cauliflower to a large mixing bowl, pour the Bang Bang sauce over it, and toss gently until every piece is evenly coated. The heat from the cauliflower helps the sauce adhere.
2. Plate and Garnish. Spread the coated florets onto a serving platter. Sprinkle chopped roasted peanuts and sliced green onions on top for crunch and fresh bite. If you like, add an extra drizzle of sriracha for a bold finish.
3. Serve Immediately. This dish shines when served hot, while the sauce remains creamy and the cauliflower stays crisp. Pair with fresh fruit or a light salad for a complete brunch spread.