Crispy Roasted Cauliflower with Bang Bang Sauce
A delightful dish that transforms simple cauliflower into an irresistible snack or side, paired with a creamy and spicy Bang Bang sauce.
Ingredients
For the Roasted Cauliflower
- 1 head head of cauliflower, cut into florets Use fresh cauliflower for the best texture.
- 2 tablespoons olive oil Helps to crisp the cauliflower.
- Salt and pepper to taste Enhances flavor.
For the Bang Bang Sauce
- 1/2 cup mayonnaise Acts as the base for the sauce.
- 3 tablespoons sweet chili sauce Adds sweetness.
- 1 tablespoon Sriracha sauce For spice; adjust to taste.
- 1 tablespoon rice vinegar Balances flavors.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Optional Garnishes
- green onions or sesame seeds For garnish and extra flavor.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Toss the cauliflower florets with olive oil in a large bowl, ensuring every piece is coated.
- Season the florets with salt and pepper.
- Spread the coated florets in a single layer on a baking sheet.
Roasting
- Roast the cauliflower for 25-30 minutes, flipping halfway to ensure even cooking.
Making Bang Bang Sauce
- In a separate bowl, mix together mayonnaise, sweet chili sauce, Sriracha, rice vinegar, garlic powder, and onion powder. Whisk until smooth.
Tossing and Serving
- Once the cauliflower is done, let it cool slightly, then toss it in the Bang Bang sauce until evenly coated.
- Garnish with chopped green onions or sesame seeds if desired.
- Serve warm as an appetizer or side dish.
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Notes
For best results, use fresh cauliflower and avoid overcrowding the baking sheet. Store leftovers in an airtight container in the fridge for up to 3 days, and reheat in the oven to maintain crispiness.