Crispy Roasted Cauliflower with Bang Bang Sauce
A delightful twist on a classic veggie dish, transforming humble cauliflower into an irresistible snack or side dish with a creamy, spicy Bang Bang sauce.
Ingredients
For the Cauliflower
- 1 head head of cauliflower, cut into florets
- 2 tablespoons olive oil
- to taste Salt
- to taste Pepper
For the Bang Bang Sauce
- 1/2 cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1 tablespoon Sriracha sauce
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Optional: green onions or sesame seeds for garnish
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the cauliflower florets with olive oil, ensuring they are evenly coated.
- Sprinkle with salt and pepper to enhance the flavor.
- Arrange the cauliflower florets on a baking sheet in a single layer, ensuring space between them.
Roasting
- Slide the baking sheet into the preheated oven and roast for 25 to 30 minutes until golden and crispy, turning halfway through.
Making the Bang Bang Sauce
- In a separate bowl, combine mayonnaise, sweet chili sauce, Sriracha, rice vinegar, garlic powder, and onion powder.
- Stir until all ingredients are well-integrated and the sauce is smooth and creamy.
Serving
- Once the cauliflower is roasted, let it cool slightly and then toss it in the Bang Bang sauce until evenly coated.
- Serve immediately while hot and crispy, garnished with green onions or sesame seeds if desired.
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Notes
Keep the sauce separate until you're ready to serve to maintain the cauliflower's crispiness. Adjust the spice level in the Bang Bang sauce to your taste. Store any leftovers in an airtight container in the refrigerator for up to 3 days.