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I’ve made this one on repeat since developing it, mostly because I wanted a version of bang bang cauliflower that could stand in as a full dinner instead of a side dish. Most recipes for this only use cauliflower, so I spent time testing how chickpeas would hold up in the same buttermilk and cornstarch coating, and they crisp up just as well in the oven.
The other detail I landed on through testing was coating everything together in one bag rather than breading each piece individually. It cuts the prep time down significantly while still getting an even, crispy coating on every piece once it hits the oven.
save this recipe!What You Will Love About this Bang Bang Cauliflower
- 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!
Bang Bang Cauliflower Recipe Ingredients
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!
P.S. if you love this flavor, try my 10-minute saucy bang bang chickpeas next!
Bang Bang Cauliflower
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
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.
- Buttermilk: In a large bowl, toss chickpeas and cauliflower with 1 cup buttermilk. Rinse and dry the bowl after–you'll need it again.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
Nutrition
Nutrition information is calculated by Sarah Bond, degreed nutritionist, and should be taken as an estimate. For the most accurate nutritional information, calculate it using the actual ingredients in your recipe.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Can I make this vegan gluten-free with almond milk and gluten free breakfast crumbs?
That should work yes! 🙂
What could I use as a sub for buttermilk please? (Lactose intolerant 😫)
Hi Sarah! I have a guide for how to make buttermilk here 🙂
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
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!
Thank you! I will!
Shaila
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!!
Happy tastebuds, happy heart — thanks Gwyn!
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.
Thrilled you loved it, thanks for the review!
Hi, yummy recipe! What can you substitute for Panko crumbs because diabetic2? Thank you
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.
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.
Yum!! Happy eating! 😀
Can you use cottage cheese instead of mayo ? Or another sub? Not a mayo fan.
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!