I’m excited to share my Bang Bang Cauliflower, an easy air fryer appetizer or side with exact time, temperature, and guided instructions included so you can make it at home with confidence.
I love turning cauliflower into something loud and addictive, the kind you fight over at parties. This Air Fryer Bang Bang Cauliflower sits between crispy and saucy with a bite that makes you wanna double dip, its sweet chili sauce glaze sneaking up sweet then spicy, no fuss.
I tested temps and times till the outside had that right crunch and the inside stayed tender, and honestly it’s an appetizer that steals dinner. If you’re into Bang Bang Cauliflower and scroll through Air Fryer Recipes Easy, you should try this one, it surprises every time.
I can’t wait to hear what you think.
Ingredients
- Cauliflower: crunchy, high fiber and vitamin C, low calorie, great roasted or sauced.
- Cornstarch: makes batter crisp, mostly carbs, not much protein, keeps coating light.
- Mayonnaise: creamy, adds fat and richness, helps sauce cling, use light if watching calories.
- Sweet chili sauce: sweet and tangy, adds sugar and spice, gives signature bang bang zing.
- Sriracha: hot chile paste, adds heat and umami, adjust to taste cause it can burn.
- Honey: natural sweetener, balances spice, small amounts add depth not just sugar.
- Lime juice: bright acidity, cuts richness, adds fresh citrus notes and vitamin C boost.
- Green onions and sesame: scallions freshen, sesame seeds add crunch and nuttiness.
Ingredient Quantities
- 1 medium head cauliflower, florets about 1 1/2 lbs
- 1/2 cup cornstarch
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 2 tbsp neutral oil (avocado or vegetable)
- nonstick cooking spray
- 1/3 cup mayonnaise
- 1/3 cup sweet chili sauce
- 1 to 2 tbsp sriracha
- 1 tbsp honey
- 1 tsp lime juice
- 2 green onions (scallions), for garnish
- 1 tsp toasted sesame seeds
How to Make this
1. Preheat your air fryer to 400°F for about 3 to 5 minutes while you prep, it’s important so the cauliflower starts crisping right away.
2. Cut the medium head of cauliflower into even bite sized florets, about the same size so they cook evenly, then pat them very dry with paper towels.
3. In a large bowl mix 1/2 cup cornstarch, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/2 teaspoon garlic powder. Toss the dry florets in that mixture until they’re evenly coated.
4. Drizzle 2 tablespoons neutral oil over the coated florets and toss again so the cornstarch forms a light paste that sticks to each piece. Give the cauliflower one quick spray with nonstick cooking spray if you want extra crunch.
5. Arrange florets in a single layer in the air fryer basket, don’t overcrowd, work in batches if needed. Air fry at 400°F for 12 to 15 minutes total, shaking or flipping halfway through at about 6 to 8 minutes. If you like them extra crispy add 2 to 3 more minutes.
6. While the cauliflower cooks, whisk the bang bang sauce: 1/3 cup mayonnaise, 1/3 cup sweet chili sauce, 1 to 2 tablespoons sriracha (start with 1 and add more to taste), 1 tablespoon honey and 1 teaspoon lime juice until smooth. Taste and adjust heat or sweetness.
7. When the cauliflower is golden and crispy, remove from the air fryer and let it sit 1 minute. If you want less sauce sogginess, reserve 2 to 3 tablespoons of sauce for dipping.
8. Toss the hot cauliflower gently with most of the sauce until evenly coated, or serve the sauce on the side for dipping, whichever you prefer.
9. Garnish with sliced green onions and 1 teaspoon toasted sesame seeds, serve immediately so it’s still crunchy.
10. Leftovers reheat well in the air fryer at 375°F for 3 to 4 minutes, but they wont be quite as crispy as fresh.
Equipment Needed
1. Air fryer with basket, for getting the cauliflower crispy right away
2. Large mixing bowl, to toss florets with cornstarch and oil
3. Measuring cups and spoons, for the cornstarch, mayo and sauces
4. Chef’s knife, to cut the cauliflower into even bite sized florets
5. Cutting board, sturdy and big enough to work on
6. Paper towels or a clean kitchen towel, to pat the florets very dry
7. Tongs or a silicone spatula, for flipping in the fryer and tossing with sauce
8. Small bowl and whisk or fork, to mix the bang bang sauce smooth
9. Serving platter or bowl plus a small spoon, for plating and any extra dipping sauce
FAQ
Air Fryer Bang Bang Cauliflower Recipe Substitutions and Variations
- Cornstarch: swap 1:1 with arrowroot powder or tapioca starch for the same crispiness. If you only have all purpose flour use about 1 1/2x the amount, but it’ll be less crunchy.
- Mayonnaise: use plain Greek yogurt 1:1 for tang and fewer calories, or use vegan mayo if you want dairy free — flavor is basically the same.
- Sweet chili sauce: try 1/3 cup hoisin + 1 tbsp sriracha for a sweet spicy mix, or mix 1/3 cup apricot jam with 1 tbsp rice vinegar and a pinch red pepper flakes for a similar sweet heat.
- Sriracha: swap with sambal oelek or chili garlic sauce 1:1, or use a neutral hot sauce (like Frank’s) plus 1 tsp honey to replace the sweet heat.
Pro Tips
– Pat the florets until they’re bone dry, seriously. Even a little surface moisture will stop the cornstarch from crisping, so use a salad spinner or press with paper towels and let them sit a minute before coating.
– Make the cornstarch stick like a thin batter by adding the oil slowly and really tossing, you want a paste that clings not a puddle. If some pieces still look powdery add just 1 teaspoon of water at a time until they hold the coating.
– Don’t overcrowd the basket, ever. Air needs to circulate so work in small batches, and keep finished batches warm on a wire rack in a 200°F oven so they stay crisp instead of steaming soggy.
– Save 2 to 3 tablespoons of sauce for dipping and only toss a portion right before serving so the rest stays crunchy. If you want brighter flavor add an extra squeeze of lime or a splash of rice vinegar to the sauce, it cuts the sweetness without changing the texture.
Air Fryer Bang Bang Cauliflower Recipe
I’m excited to share my Bang Bang Cauliflower, an easy air fryer appetizer or side with exact time, temperature, and guided instructions included so you can make it at home with confidence.
4
servings
397
kcal
Equipment: 1. Air fryer with basket, for getting the cauliflower crispy right away
2. Large mixing bowl, to toss florets with cornstarch and oil
3. Measuring cups and spoons, for the cornstarch, mayo and sauces
4. Chef’s knife, to cut the cauliflower into even bite sized florets
5. Cutting board, sturdy and big enough to work on
6. Paper towels or a clean kitchen towel, to pat the florets very dry
7. Tongs or a silicone spatula, for flipping in the fryer and tossing with sauce
8. Small bowl and whisk or fork, to mix the bang bang sauce smooth
9. Serving platter or bowl plus a small spoon, for plating and any extra dipping sauce
Ingredients
-
1 medium head cauliflower, florets about 1 1/2 lbs
-
1/2 cup cornstarch
-
1/2 tsp kosher salt
-
1/4 tsp black pepper
-
1/2 tsp garlic powder
-
2 tbsp neutral oil (avocado or vegetable)
-
nonstick cooking spray
-
1/3 cup mayonnaise
-
1/3 cup sweet chili sauce
-
1 to 2 tbsp sriracha
-
1 tbsp honey
-
1 tsp lime juice
-
2 green onions (scallions), for garnish
-
1 tsp toasted sesame seeds
Directions
- Preheat your air fryer to 400°F for about 3 to 5 minutes while you prep, it's important so the cauliflower starts crisping right away.
- Cut the medium head of cauliflower into even bite sized florets, about the same size so they cook evenly, then pat them very dry with paper towels.
- In a large bowl mix 1/2 cup cornstarch, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/2 teaspoon garlic powder. Toss the dry florets in that mixture until they're evenly coated.
- Drizzle 2 tablespoons neutral oil over the coated florets and toss again so the cornstarch forms a light paste that sticks to each piece. Give the cauliflower one quick spray with nonstick cooking spray if you want extra crunch.
- Arrange florets in a single layer in the air fryer basket, don't overcrowd, work in batches if needed. Air fry at 400°F for 12 to 15 minutes total, shaking or flipping halfway through at about 6 to 8 minutes. If you like them extra crispy add 2 to 3 more minutes.
- While the cauliflower cooks, whisk the bang bang sauce: 1/3 cup mayonnaise, 1/3 cup sweet chili sauce, 1 to 2 tablespoons sriracha (start with 1 and add more to taste), 1 tablespoon honey and 1 teaspoon lime juice until smooth. Taste and adjust heat or sweetness.
- When the cauliflower is golden and crispy, remove from the air fryer and let it sit 1 minute. If you want less sauce sogginess, reserve 2 to 3 tablespoons of sauce for dipping.
- Toss the hot cauliflower gently with most of the sauce until evenly coated, or serve the sauce on the side for dipping, whichever you prefer.
- Garnish with sliced green onions and 1 teaspoon toasted sesame seeds, serve immediately so it's still crunchy.
- Leftovers reheat well in the air fryer at 375°F for 3 to 4 minutes, but they wont be quite as crispy as fresh.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 252g
- Total number of serves: 4
- Calories: 397kcal
- Fat: 22.3g
- Saturated Fat: 2.2g
- Trans Fat: 0g
- Polyunsaturated: 5g
- Monounsaturated: 12.6g
- Cholesterol: 58mg
- Sodium: 580mg
- Potassium: 263mg
- Carbohydrates: 46.2g
- Fiber: 3.8g
- Sugar: 21g
- Protein: 3.9g
- Vitamin A: 50IU
- Vitamin C: 82.5mg
- Calcium: 46.5mg
- Iron: 0.8mg