I’m sharing my Bang Bang Cauliflower recipe for the air fryer, with exact time, temperature, and guided instructions plus one unexpected pantry ingredient that might surprise you.
I never thought cauliflower could act like the life of the party. I mean, one minute it’s plain, the next it’s crunchy, saucy, borderline addictive.
This Air Fryer Bang Bang Cauliflower caught me by surprise; the air fryer gives the florets a perfect crisp while the sweet chili sauce lifts it into wow territory. It’s a great appetizer or side, and yes the recipe includes time and temperature and step by step guidance so you wont be guessing.
Expect sticky fingers, bold flavor, and a weird urge to hide the bowl so no one else eats it. Bang Bang Cauliflower
Ingredients
- Cauliflower: high in fiber and vitamin C, low carb, makes dish feel hearty not heavy.
- Cornstarch: gives crisp coating, almost pure carbs, no protein or fiber.
- Mayonnaise: rich in fats, makes sauce creamy, use lighter version if concerned.
- Sweet chili sauce: sweet and tangy, adds sugar and flavor, not heavy nutrition.
- Sriracha: spicy heat with minimal calories, mostly flavor not nutrients.
- Honey: natural sweetener, adds depth and caramel notes, mostly simple sugars.
- Rice vinegar: bright acidic bite, cuts richness and balances sweetness.
- Green onions: fresh crunch, tiny bit of fiber and vitamins, gives pop.
Ingredient Quantities
- 1 medium head cauliflower (about 1 1/2 to 2 lb), florets
- 2 tbsp vegetable or avocado oil
- 1/2 cup cornstarch
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- cooking spray or extra oil for the air fryer basket
- 1/2 cup mayonnaise (kewpie or regular)
- 1/3 cup sweet chili sauce
- 1 to 2 tbsp sriracha, depending on how spicy you like it
- 1 tbsp honey
- 1 tsp rice vinegar or lime juice
- 1 to 2 tbsp water to thin the sauce, optional
- 2 green onions, thinly sliced
- 1 tsp sesame seeds, optional
How to Make this
1. Preheat your air fryer to 400°F (200°C) for about 5 minutes so it’s nice and hot.
2. Cut 1 medium head cauliflower into bite sized florets and pat them dry with paper towels, dry florets get crispier so dont skip this.
3. Toss the florets with 2 tbsp vegetable or avocado oil until lightly coated.
4. In a bowl mix 1/2 cup cornstarch, 1/2 tsp kosher salt, 1/2 tsp garlic powder and 1/4 tsp black pepper; add cauliflower and toss until every piece is evenly coated.
5. Spray the air fryer basket with cooking spray or brush with extra oil, arrange cauliflower in a single layer without overcrowding (work in batches if needed), and lightly spray the tops with oil.
6. Air fry at 400°F for 12 to 15 minutes, shaking or flipping halfway through at about 6 to 8 minutes, until edges are golden and crispy; for extra crispiness add 2 to 4 more minutes.
7. While the cauliflower cooks make the bang bang sauce: whisk together 1/2 cup mayonnaise (Kewpie or regular), 1/3 cup sweet chili sauce, 1 to 2 tbsp sriracha (to taste), 1 tbsp honey and 1 tsp rice vinegar or lime juice; if it’s too thick add 1 to 2 tbsp water to thin.
8. Transfer hot cauliflower to a large bowl, pour most of the sauce over it and gently toss to coat (save a little sauce for drizzling or dipping), or serve sauce on the side if you prefer.
9. Garnish with 2 thinly sliced green onions and 1 tsp sesame seeds if using, serve immediately while hot and crispy; if it sogs wait a few minutes then re-crisp in the air fryer for 2 to 3 minutes.
Equipment Needed
1. Air fryer with basket (preheat to 400°F / 200°C)
2. Sharp chef’s knife and cutting board
3. Paper towels or clean kitchen towel to pat florets dry, dont skip this
4. Large mixing bowl for tossing cauliflower with oil and cornstarch
5. Small bowl and whisk or fork for the bang bang sauce
6. Measuring cups and measuring spoons
7. Cooking spray or pastry brush and a little extra oil for the basket
8. Tongs or heatproof spatula to flip and transfer the cauliflower
FAQ
Air Fryer Bang Bang Cauliflower Recipe Substitutions and Variations
- Cornstarch: swap with rice flour for a light, crunchy coating, tapioca starch 1:1 for extra crisp chew, or all purpose flour (use a little less or double-coat) if that’s all you’ve got.
- Oil (vegetable or avocado): use light olive oil or sunflower oil for similar smoke point, melted coconut oil for a faint sweet note, or just use a high‑heat cooking spray to cut down on fat (you might want a tiny extra brush of oil so the cornstarch sticks).
- Mayonnaise (Kewpie or regular): Greek yogurt or sour cream for a tangy, lighter sauce, vegan mayo for a plant based option, or blended silken tofu + a splash of oil for creamy low‑fat swap (taste and add a pinch salt if needed).
- Sweet chili sauce: mix hoisin + a little sriracha or honey for a sweet spicy glaze, use apricot or peach jam + chili flakes for a fruity twist, or ketchup + honey + rice vinegar + a dash of chili paste if you need a pantry rescue.
Pro Tips
– Pat the florets super dry then let them sit on a towel for about 10 minutes so a light skin forms, that helps the cornstarch stick and gives crunchier pieces.
– Boost the cornstarch mix with 1 teaspoon baking powder and a pinch more salt, it puffs the coating and makes it crisp like fried food.
– Don’t crowd the basket, single layer only, and use an oil mister so you get even coverage. If you must do batches warm the air fryer between rounds or give the next batch an extra minute or two for the same finish.
– Toss the cauliflower with most of the bang bang sauce only at the last minute and save some for dipping. If the sauce is too thick thin it 1 teaspoon at a time with water or a little lime juice. Kewpie mayo will make the sauce richer and more umami if you can find it.
– If things go soggy later crisp them up again in the air fryer at 375°F for 2 to 3 minutes. Store leftovers with the sauce separate so the pieces dont get limp.
Air Fryer Bang Bang Cauliflower Recipe
I’m sharing my Bang Bang Cauliflower recipe for the air fryer, with exact time, temperature, and guided instructions plus one unexpected pantry ingredient that might surprise you.
4
servings
473
kcal
Equipment: 1. Air fryer with basket (preheat to 400°F / 200°C)
2. Sharp chef’s knife and cutting board
3. Paper towels or clean kitchen towel to pat florets dry, dont skip this
4. Large mixing bowl for tossing cauliflower with oil and cornstarch
5. Small bowl and whisk or fork for the bang bang sauce
6. Measuring cups and measuring spoons
7. Cooking spray or pastry brush and a little extra oil for the basket
8. Tongs or heatproof spatula to flip and transfer the cauliflower
Ingredients
-
1 medium head cauliflower (about 1 1/2 to 2 lb), florets
-
2 tbsp vegetable or avocado oil
-
1/2 cup cornstarch
-
1/2 tsp kosher salt
-
1/2 tsp garlic powder
-
1/4 tsp black pepper
-
cooking spray or extra oil for the air fryer basket
-
1/2 cup mayonnaise (kewpie or regular)
-
1/3 cup sweet chili sauce
-
1 to 2 tbsp sriracha, depending on how spicy you like it
-
1 tbsp honey
-
1 tsp rice vinegar or lime juice
-
1 to 2 tbsp water to thin the sauce, optional
-
2 green onions, thinly sliced
-
1 tsp sesame seeds, optional
Directions
- Preheat your air fryer to 400°F (200°C) for about 5 minutes so it’s nice and hot.
- Cut 1 medium head cauliflower into bite sized florets and pat them dry with paper towels, dry florets get crispier so dont skip this.
- Toss the florets with 2 tbsp vegetable or avocado oil until lightly coated.
- In a bowl mix 1/2 cup cornstarch, 1/2 tsp kosher salt, 1/2 tsp garlic powder and 1/4 tsp black pepper; add cauliflower and toss until every piece is evenly coated.
- Spray the air fryer basket with cooking spray or brush with extra oil, arrange cauliflower in a single layer without overcrowding (work in batches if needed), and lightly spray the tops with oil.
- Air fry at 400°F for 12 to 15 minutes, shaking or flipping halfway through at about 6 to 8 minutes, until edges are golden and crispy; for extra crispiness add 2 to 4 more minutes.
- While the cauliflower cooks make the bang bang sauce: whisk together 1/2 cup mayonnaise (Kewpie or regular), 1/3 cup sweet chili sauce, 1 to 2 tbsp sriracha (to taste), 1 tbsp honey and 1 tsp rice vinegar or lime juice; if it’s too thick add 1 to 2 tbsp water to thin.
- Transfer hot cauliflower to a large bowl, pour most of the sauce over it and gently toss to coat (save a little sauce for drizzling or dipping), or serve sauce on the side if you prefer.
- Garnish with 2 thinly sliced green onions and 1 tsp sesame seeds if using, serve immediately while hot and crispy; if it sogs wait a few minutes then re-crisp in the air fryer for 2 to 3 minutes.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 294g
- Total number of serves: 4
- Calories: 473kcal
- Fat: 29.36g
- Saturated Fat: 3.1g
- Trans Fat: 0g
- Polyunsaturated: 8.75g
- Monounsaturated: 10g
- Cholesterol: 12mg
- Sodium: 654mg
- Potassium: 671mg
- Carbohydrates: 48.5g
- Fiber: 4.8g
- Sugar: 21.1g
- Protein: 4.85g
- Vitamin A: 200IU
- Vitamin C: 95mg
- Calcium: 47mg
- Iron: 0.95mg
