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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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5 from 4 ratings

Saucy Bang Bang Cauliflower With Chickpeas

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Dishes
Cuisine: Chinese
Diet: Diabetic, Halal, Hindu, Kosher, Low Fat, Vegetarian
Keyword: bang bang cauliflower, crispy cauliflower bite, easy weeknight vegetarian meal, vegetarian bang bang chicken
Servings: 4 servings
Author: Sarah Bond

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.
    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.

Video

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
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