The story: That time the smoke alarm absolutely lost it

If you ever wondered whether “Bang Bang” cauliflower can set off a smoke alarm, let me tell you: It totally can—only if you crank the oven too hot because you're distracted by an episode of The Great British Bake Off. (Ask me how I know.) But even with all that commotion, this oven Bang Bang cauliflower has been my loyal weeknight hero. It’s a recipe I keep coming back to when I want something crunchy, a little spicy, but not so indulgent I regret scarfing down half the tray before dinner. Back in uni, I thought homemade versions could never really stack up to takeout (turns out I was just missing… patience, really). These days, with a bit of trial and a dash of error, I think I've landed on the one.

Why I make this again and again

I pull this recipe out when I've got folks coming over, or, honestly, when Netflix asks, “Are you still watching?” and I nod with a tray of cauliflower for company! My family goes a bit bonkers for the sauce (sometimes I catch my partner sneaking extra spoons of it out of the jar). Also, for real, even my sister who says "cauli tastes like fancy clouds" will have seconds. If you think veggie sides are boring, this might change your tune. Plus, you can totally wing it—if you run out of an ingredient, there’s usually a quick fix, or you can blame the store for being out (I do).

Here’s what you’ll need—with a few swaps!

1 large head of cauliflower, cut into those snackable florets (sometimes I use pre-cut bags when I’m in a hurry, though it costs more)
½ cup plain flour (gluten-free works fine, Grandma swears only by self-raising, but I ignore her sometimes—sorry Gran)
½ cup cornstarch (or more flour if that’s what you’ve got)
¾ cup water (I never measure—just enough for a thick batter)
1 teaspoon garlic powder (regular powder, not garlic salt—that was a salty mistake once)
½ teaspoon smoked paprika
Pinch of salt and pepper (okay, maybe two pinches if you’re feeling wild)
1 cup panko breadcrumbs (or regular, but panko is crunchier in my opinion)
For the sauce:
- ½ cup mayo (vegan mayo is totally fine, just don’t tell my husband)
- ¼ cup sweet chili sauce (Thai style is best, but honestly, any bottled stuff does the trick)
- 1-2 tablespoons sriracha (or less, if you’re wary – my brother-in-law drowns his, but who am I to judge?)
- 1 tablespoon honey or maple syrup
- 1 tablespoon lime juice (the bottle stuff if you must, though fresh is zingier, I think)
Spring onions & sesame seeds for topping (optional, but they make you feel like you’re eating at a swanky spot)

How I (usually) throw it all together

Preheat your oven to 220°C (428°F)—or as hot as it gets without making the kitchen a sauna. Line a big baking tray with parchment paper (I tried foil once; everything stuck. Not worth.)
Mix up the batter: Combine flour, cornstarch, garlic powder, paprika, salt, pepper, and that water. You want it thick but not cement. Add a splash more water if it’s overly gloopy. Should coat a spoon and drip, not pour.
Toss those florets in the batter—really get in there, with your hands if you fancy. (This is where I sneak a bite of raw cauliflower, which apparently is a "weird habit" according to my niece.)
Roll battered cauliflower in panko until nicely coated. Lay 'em out on the tray, no overlapping (or they’ll steam and sulk instead of crisping).
Bake for 25-30 minutes, flipping halfway. Don’t worry if they look weird mid-bake, kind of pale and awkward, like teenagers in between growth spurts. At the end, they should be gold and crunchy—like nuggets, only veggie.
Meanwhile, mix everything for the sauce in a bowl. Taste it—then maybe add more sriracha if you’re brave (what’s the worst that could happen…)
Once the cauliflower is crunchy and you can't resist it anymore, spoon about half the sauce over and tumble gently. Save the rest for drizzling (or hiding for yourself) later.
Scatter on spring onions and sesame seeds. Serve hot, warm, or even cold out the fridge (not very elegant but still delish).

Things I figured out the hard way

If you skip the parchment, clean-up is a nightmare. Ask my old baking tray—it’s never quite recovered.
Panko makes things way crispier than regular breadcrumbs, except when you run out and have to use crushed cornflakes. (Not bad, just, you know, corn-y.)
The sauce makes it—sometimes I double it because people want to dip literally everything in it, including chips.

Tweaks and experiments (some better than others)

Once I swapped mayo for Greek yogurt. Tasted a bit tangy, but it worked—if you’re into that sort of thing.
I tried buffalo sauce in place of sriracha. Not awful, but kind of lost the “Bang Bang” magic—it was more “Mild Thud Thud.”
Roasted broccoli works, too, if you’re tired of cauliflower. Or use both, because why not?

Don’t have all the tools? No biggie

If you don’t have a proper sheet pan, use any big oven-safe tray. I even tried with a pizza stone once just to see (results: uneven browning but totally edible). For the mixing part, a huge salad bowl or even a clean plastic bag does the trick—a bit rustic, but hey, less washing up.

The best Oven Bang Bang cauliflower recipe

Storing leftovers (if you even have any)

Tuck cold Bang Bang cauliflower in an airtight box; it’s decent for 2 days in the fridge, but… honestly, in my house it never lasts more than a day! I think it tastes better the next day, though my family says I’m nuts. To crisp them up again, toss back in the hot oven for 10 minutes. Or give them a quick blast in the air fryer—magic, truly.

How I love to serve it (and my family’s odd traditions)

We usually pile it high on a platter, stand around the kitchen island, and just dig in. But it’s also grand over rice as a sort of accidental main course. (We once ate it with noodles and nobody complained.) For parties, small skewers make it finger-friendly. Aunt Jo insists on a fresh coriander sprinkle, but I can't get on board—parsley if I’m feeling fancy. Or nothing at all. You do you!

The mistakes I’ve learned from (so you don’t have to)

I once tried rushing the flipping step—regretted it, because half the breading stuck. It’s worth pausing Netflix to do this right.
Baking at lower temps means sad, soggy cauliflower. Not what we’re after!
On second thought, don’t drown them in sauce straight out the oven, or they’ll lose that lovely crunch. Toss gently—like handling a newborn chick or something.

Your questions, answered

Can I make it gluten-free? Yup! Just use GF flour and panko. Oh, and double-check your chili sauce label, because weirdly, some brands sneak in wheat. Here's a good guide on gluten-free panko.
Is the sauce super spicy? Depends—sometimes my hand slips with the sriracha, other times I dial it back so the kids can eat it. Just start small.
Could I meal prep these? Sort of? You can bake ahead, but honestly, the crunch fades after a while. I’m still working on the perfect reheat method. If anyone cracks the code—let me know!
Where do you find Thai sweet chili sauce? Most supermarkets carry it in the “Asian” section, or get my go-to big bottle here on Amazon. Otherwise, make your own like this (honestly, tastier but takes longer).
Can you use frozen cauliflower? Technically, sure, but it comes out a bit mushier. I only do that when I’ve forgotten to buy fresh—call it the "emergency version." Defrost fully and dry before battering.
Any tips for getting it extra crispy? Let the battered florets drain a bit before dredging in panko and bake at high heat on convection (if you have it). Oh, and don’t crowd the tray.

One last thing—if you finish the last piece, you’re on dish duty. That’s just house rules (at least in mine).

The best Oven Bang Bang cauliflower recipe