Oven-Baked Bang Bang Cauliflower Even Veggie Haters Will Love

  • Cauliflower has become our go-to powerhouse veggie in my house. But even the healthiest food can become a fat-fest when fried and drenched in a creamy sauce. Traditional bang bang cauliflower is the perfect example of healthy gone wrong. But this revamped recipe, on the other hand, is as good for you as it is delicious!


    For this version of vegan bang bang cauliflower, I didn’t want to fuss with the coating and frying steps (less steps + less clean up = dinner success), but I didn’t want to miss out on all the flavor and crunch. Instead I opted for a lighter marinade made with a blend chili sauces, fresh garlic, ginger, and lime juice. The florets are then tossed in the tangy mixture and roasted in a high-heat oven for 30 minutes, until perfectly crispy and slightly charred. A light garnish of toasted panko breadcrumbs provides extra crunch, and the scallions and cilantro leaves pack fresh flavor and a pop of color! This bang bang cauliflower comes together in a snap and can be served up as a hearty main dish for two, or a healthy side dish for four.

    Have a hankering for bang bang cauliflower? This healthier version should hit the spot:

    This Crispy Oven-Baked Bang Bang Cauliflower is Delicious and Better For You!

    Vegan Bang Bang Cauliflower

    Crispy Oven-Baked Bang Bang Cauliflower

    Cauliflower has become our go-to powerhouse veggie in my house. […]

    Prep Time:
    Cook time:
    Servings: 4


    • For the cauliflower
    • cauliflower: 1 medium head, cut into bite-sized florets
    • lime: 1, juiced
    • peanut oil: 1/4 cup
    • sweet chili sauce: 3 Tablespoons
    • hot chili sauce: 1 Tablespoon
    • garlic cloves: 2 large, finely grated or crushed
    • fresh ginger: 1 Tablespoon, finely grated or minced
    • For the Garnish
    • panko bread crumbs: 3 Tablespoons
    • salt: 1/8 teaspoon
    • oil spray
    • scallions: 2, thinly sliced
    • fresh cilantro leaves: 1 Tablespoon, chopped


    Step 1: Preheat oven to 425 degrees F. Cut the cauliflower into bite-sized florets.

    Step 2: In a big bowl whisk together the lime juice, peanut oil, sweet chili sauce, hot chili sauce, grated garlic, and grated ginger. Place the cauliflower florets into the chili sauce mixture and toss to coat.

    Step 3: Transfer the cauliflower to a large rimmed baking sheet and roast in preheated oven for 30 minutes, stirring midway though. 

    Step 4: While the cauliflower is roasting in the oven, lightly coat the bottom of a large non-stick pan with oil spray. Heat the pan over a medium flame and add the panko bread crumbs and salt. Toast until lightly browned (stir continuously to prevent burning). 

    Step 5: Once the cauliflower is done roasting (should be golden/crispy and slightly charred), transfer to a platter and top with the toasted breadcrumbs, sliced scallions and chopped cilantro. Serve with extra lime wedges and dig in! 

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