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These Bang Bang Cauliflower and Chickpeas are packed with flavor and hearty enough for a full meal. Instead of deep frying, everything is baked on a sheet tray, making for a super quick and delicious dinner that’s higher in protein than most recipes for bang bang cauliflower.

A bowl of white rice topped with crispy bang bang cauliflower, creamy orange sauce, sliced green onions, and cucumber, served with a fork on a red tiled surface.
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Dinner with a bang

  • Quick to put together: We don’t individually bread each cauliflower piece; we mix it all at once.
  • Economical: With pantry staples like buttermilk and cornstarch, and affordable ingredients like cauliflower and chickpeas.
  • Texture and Flavor: A quick, high-protein sauce brings the heat, while panko bread crumbs bring the crunch!
A bowl with white rice, crispy coated cauliflower, chopped cucumber, green onions, and creamy sauce, served on a red tiled surface with additional toppings nearby.

here’s what you’ll need

Jump down to the recipe card for exact measurements.

  • Chickpeas and Cauliflower: Most recipes just use cauliflower florets, but I prefer adding chickpeas for added protein.
  • Breading: Similar to bang bang shrimp or chicken, we’re using buttermilk and cornstarch plus a bit of salt to make the breading. And for crunch, panko breadcrumbs!
  • Bang Bang Sauce: This is so simple to make with just mayonnaise, Greek yogurt, Thai sweet chili sauce, and sriracha. This adds extra protein for an extra-packed plant-based protein bowl!
Various glass bowls on a red tiled surface hold buttermilk, cornstarch, mayo, yogurt, sriracha, chickpeas, salt, Thai sweet chili sauce, panko, and cauliflower for a Bang Bang Cauliflower recipe. Each ingredient is clearly labeled.
A bowl of white rice topped with crispy fried cauliflower pieces, sliced cucumber, green onions, and a drizzle of creamy sauce on a red tiled surface.
A bowl with white rice, crispy coated cauliflower, chopped cucumber, green onions, and creamy sauce, served on a red tiled surface with additional toppings nearby.
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Saucy Bang Bang Cauliflower With Chickpeas

5 from 4 ratings
By: Sarah Bond
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 4 servings
These Bang Bang Cauliflower and Chickpeas are baked, not fried—making for a quick, protein-packed dinner that’s bold, flavorful, and hearty enough for a full meal.

Ingredients 

Fillings

  • 2 15-oz cans chickpeas, 425 g cans
  • 1 medium head cauliflower
  • 1 cup buttermilk, 236 mL
  • ½ cup cornstarch, 60 g
  • 1 tsp salt
  • 2 cups panko breadcrumbs, 120 g
  • Cooking spray

Bang Bang Sauce

  • ½ cup mayonnaise, 120 g
  • ½ cup plain Greek yogurt, 120 g
  • 2 Tbsp Thai sweet chili sauce, 30 g
  • 1 Tbsp sriracha, 15 g

To Serve

  • cooked rice, sliced green onions, and sliced cucumber
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Instructions 

  • Prep: Preheat oven to 400°F (204°C). Drain and pat dry 2 15-oz cans chickpeas. Cut 1 medium head cauliflower into bite-sized florets.
    Two glass bowls on a red tiled surface: one filled with chickpeas, the other with cauliflower florets—perfect ingredients for making Bang Bang Cauliflower.
  • Buttermilk: In a large bowl, toss chickpeas and cauliflower with 1 cup buttermilk. Rinse and dry the bowl after–you'll need it again.
    A glass bowl with cauliflower florets and chickpeas being mixed with a spoon, placed on a red tiled surface.
  • Cornstarch: Add ½ cup cornstarch and 1 tsp salt to a large Ziploc bag. Use a slotted spoon to transfer cauliflower and chickpeas to the bag, shaking off excess buttermilk. Seal bag and shake well to coat everything in the cornstarch.
    A clear zip-top bag containing chickpeas and cauliflower florets sits on a bright red tiled surface.
  • Panko: Add 2 cups panko breadcrumbs to a large bowl. Use a slotted spoon to transfer cauliflower and chickpeas to the bowl of panko, tossing everything to coat well. Rinse and dry the bowl after–you'll need it again.
    A glass bowl filled with cauliflower florets and chickpeas coated in a creamy sauce, placed on a red tiled surface.
  • Bake: Transfer everything to a large, unlined baking sheet. Spray or brush liberally with cooking oil. Bake until cauliflower is fork-tender and outsides are golden brown, about 25 to 30 minutes.
    A baking sheet with clusters of crumbled granola, golden chickpeas, and scoops of creamy mixture on a red tiled surface.
  • Sauce: In a large bowl stir together ½ cup mayonnaise, ½ cup plain Greek yogurt, 2 Tbsp Thai sweet chili sauce, and 1 Tbsp sriracha.
    A glass bowl with mayonnaise and hot sauce, partially mixed with a black spatula, on a red tiled surface.
  • Serve: When finished cooking, use a slotted spoon or your fingers to transfer cauliflower and chickpeas to the bowl with the sauce (leaving any excess panko on the pan). Toss gently and serve immediately with cooked rice, sliced green onions, and sliced cucumber.
    A bowl of white rice topped with crispy cauliflower, diced cucumbers, green onions, and a creamy sauce, served on a red tiled surface with side dishes and a striped napkin.

Notes

Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. Keep the sauce separate. Reheat them in the air fryer for the best texture the next day!

Nutrition

Serving: 1serving | Calories: 534kcal | Carbohydrates: 58g | Protein: 20g | Fat: 25g | Saturated Fat: 4.4g | Polyunsaturated Fat: 5.5g | Monounsaturated Fat: 12.3g | Trans Fat: 0g | Cholesterol: 11mg | Sodium: 1025mg | Potassium: 875mg | Fiber: 12g | Sugar: 8g | Vitamin A: 390IU | Vitamin C: 45mg | Calcium: 180mg | Iron: 5.6mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

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5 from 4 votes

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17 Comments

  1. Joan says:

    Can I make this vegan gluten-free with almond milk and gluten free breakfast crumbs?

    Reply
    1. Sarah Bond says:

      That should work yes! 🙂

  2. Sarah says:

    What could I use as a sub for buttermilk please? (Lactose intolerant 😫)

    Reply
  3. Shaila Green says:

    Hi Sarah!

    I recently made your crunchy chickpea wrap (twice!) and really enjoyed it trying it with a different filling the cc 2nd time. Can’t wait to try more of your recipes.

    Just bought the Ninja Crispi air fryer and wondered if using an air fryer for the initial bake of the cauliflower and chickpeas in this Bang Bang recipe would yield crispier results?

    Thank you!
    Shaila

    Reply
    1. Sarah Bond says:

      Hi Shaila! I’m so happy to hear that you loved the recipe 🙂 And yes, I think this recipe would be great in the air fryer. I would love to hear how it goes if you try it out!

    2. Shaila Green says:

      Thank you! I will!

      Shaila

  4. Gwyn says:

    5 stars
    Mmmm this is going on repeat during the fall! Such a cozy dish!!

    I did not have sriracha (and I am not a huge fan of spicy) but I did have some sriracha mayo so I subbed that to bring down the heat just a tad. I also used everything bagel seasoning to top it with (no sesame seeds on hand) and simple truth’s brown rice and ancient grains for some extra protein! Delicious!!

    Reply
    1. The Live Eat Learn Team says:

      Happy tastebuds, happy heart — thanks Gwyn!

  5. C. Natasha says:

    5 stars
    This recipe made my day! I didn’t have buttermilk so I used yogurt and it worked out perfectly. I’m enjoying trying your recipes. I especially like this for the protein and veggies. The sauce was just as delicious.

    Reply
    1. The Live Eat Learn Team says:

      Thrilled you loved it, thanks for the review!

  6. Lisa says:

    Hi, yummy recipe! What can you substitute for Panko crumbs because diabetic2? Thank you

    Reply
    1. Sarah Bond says:

      You can omit the panko and they’ll just be a little less crispy. Otherwise maybe coconut flakes could work, although I haven’t tested this so I can’t say for sure.

  7. Christa D says:

    5 stars
    Super good! I added Brussels sprouts and chickpea tofu to the main bake and also upped the seasonings in the breading (garlic powder and black pepper) and extra siracha, sweet chili, and minced garlic to the sauce for a little extra kick but I’m sure it would have been good with less as well.

    Reply
    1. Sarah Bond says:

      Yum!! Happy eating! 😀

  8. Erika says:

    5 stars
    Can you use cottage cheese instead of mayo ? Or another sub? Not a mayo fan.

    Reply
    1. Sarah Bond says:

      I haven’t tested this, but it sounds like it would be a tasty substitute. I would love to hear how it goes if you try it out!