This Air Fryer Bang Bang Cauliflower became my weeknight favorite the moment I tried it. I was searching for a way to get the crunchy, saucy texture of restaurant-style Bang Bang wings but wanted a lighter, plant-forward version that still delivered on that punchy sweet-heat. Using the air fryer transformed the texture — the exterior crisps up beautifully without drowning the florets in oil, while the sauce stays glossy and clings to each bite. The first time I made it, my partner and a picky teenager both reached for seconds before dinner was even plated, and I knew this one belonged in the regular rotation.

I first developed this combination on a busy weekday when pantry staples and a stubborn craving for takeout collided. The beauty of this dish is in its balance: the mild, slightly nutty cauliflower, a crunchy panko shell, and a creamy sauce that sits squarely between sweet and spicy. It’s a perfect appetizer for gatherings, a fun party plate, or a satisfying weeknight main when served with rice or noodles. The recipe is forgiving — swap the panko for gluten-free crumbs, swap the mayo for vegan mayo, adjust the hot sauce to your heat tolerance — and still come away with reliably delicious results.

Ingredients

• Cauliflower (1 medium head): Choose a firm, heavy head with tight, creamy-white curds. A medium head yields about 4 cups of florets. The flavor is mild and slightly sweet, providing a neutral base that crisps beautifully in the air fryer.
• All-purpose flour (1/2 cup): Helps the egg adhere to the cauliflower; if you need gluten-free, use a 1:1 gluten-free flour blend. Shake off excess flour to avoid clumping under the panko.
• Eggs (2 large): Beaten to make the wet dredge. For a vegan alternative, whisk 3 tablespoons of cornstarch with 1/2 cup of water or use a commercial egg replacer to create a sticky coating.
• Panko breadcrumbs (1 cup): Japanese-style panko gives a light, airy crunch that stays crisp. Use gluten-free panko if necessary. For extra flavor, pulse panko with a pinch of garlic powder and smoked paprika.
• Salt and pepper: Season each layer lightly — first the florets, then the flour — so the interior and coating are well seasoned.
• Mayonnaise (1/2 cup): Forms the creamy base of the Bang Bang sauce. Use a vegan mayo to make a dairy-free and egg-free sauce, though note the breading still uses eggs unless swapped.
• Sweet chili sauce (1/4 cup): Adds sweet heat and texture to the sauce. Look for a good-quality brand with visible chili flecks for more bite.
• Honey (1 tablespoon): Balances heat with sweetness. Substitute with maple syrup or agave for a vegan version — the flavor will be slightly different but still delicious.
• Hot sauce (1–2 teaspoons): I recommend a neutral cayenne-style hot sauce so the sweet chili flavor remains prominent; adjust to taste.

Instructions

Preheat the air fryer: Set the unit to 400°F and preheat for 3–5 minutes if your model requires it. A fully preheated basket ensures instant heat contact and a crisp exterior. If your air fryer lists a different temperature setting for convection, choose the closest equivalent. Prep the cauliflower: Trim and cut the head into uniform, bite-sized florets so they cook evenly. Pat dry with a clean kitchen towel to remove surface moisture — dryer florets crisp better and hold breading more effectively. Assemble the breading station: Place the flour in one shallow bowl and season it with salt and pepper. Whisk the two large eggs in a second bowl. Put the panko in a third bowl, pressing it down lightly to create an even coating surface. Dredge each floret in flour, shake off excess, dip into the beaten egg, then press into panko until fully coated. Air fry the florets: Arrange breaded florets in a single layer in the air fryer basket, leaving space between pieces. Spray lightly with neutral oil (optional) for extra color. Cook for 12–15 minutes at 400°F, shaking the basket or turning florets at the 6–8 minute mark. Look for deep golden color and a firm, crunchy exterior as the doneness cue. Make the Bang Bang sauce: While cauliflower cooks, whisk together 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 1 tablespoon honey (or vegan sweetener), and 1–2 teaspoons hot sauce. Taste and adjust sweetness or heat. Chill briefly if you prefer a slightly firmer sauce texture. Toss and serve: When the florets are crisp, transfer them to a large bowl and pour the sauce over while they’re hot. Toss gently to coat each piece evenly. Serve immediately with sliced green onions or toasted sesame seeds if desired.

Storage Tips

Store leftover plain, cooked florets in an airtight container in the refrigerator for up to 3 days. If you plan to save extras, keep the sauce separate and toss just before serving to preserve crunch. To reheat, spread florets in a single layer in the air fryer or oven at 375°F for 3–5 minutes until crisp. Avoid microwaving, which will soften the crust. The sauce keeps well for 3–4 days in the fridge; give it a quick whisk before using if it separates slightly.

Ingredient Substitutions

If you need to adapt this plate, the swaps are straightforward. Use a 1:1 gluten-free flour and gluten-free panko to remove gluten. Replace eggs with a cornstarch slurry or commercial vegan egg replacer for a fully vegan coating, and use vegan mayonnaise in the sauce. For a lower-calorie sauce, mix half mayo and half plain Greek yogurt (or a dairy-free yogurt) — note that the tang will change the flavor profile slightly. Swap honey for maple syrup to keep it vegan-friendly.

Serving Suggestions

Serve these as an appetizer on a platter with extra sauce for dipping, or build a casual main by placing them over steamed jasmine rice or chilled sesame noodles. Garnish with sliced green onion, toasted sesame seeds, or a squeeze of lime for brightness. For a more filling plate, accompany with a crunchy slaw dressed in rice vinegar and honey to balance richness.

Cultural Background

This dish is a modern, American take on sweet-spicy coated bites inspired by Asian and Southern flavors. Bang Bang sauce — originally a creamy sweet chili-style sauce — became popularized in casual restaurants and is often paired with fried shrimp or chicken. Turning it into a vegetable-forward snack preserves the flavor profile while offering a lighter, shareable option familiar to many global taste palettes.

Seasonal Adaptations

In spring and summer, serve the florets with a herb-forward slaw and fresh lime to brighten the plate. In cooler months, pair with warm coconut rice and roasted greens for a heartier meal. Add seasonal spices, like a pinch of cinnamon or allspice in winter, to complement richer sides for holiday entertaining.

Meal Prep Tips

For batch cooking, prepare and bread the florets up to the point of air frying and store them on a baking sheet covered in the fridge for up to 24 hours. Air fry fresh when ready to serve to retain peak crispness. Make a double batch of the sauce and portion it into small containers for grab-and-go lunches; toss hot florets with sauce just before packing to avoid sogginess.

There’s something joyful about sharing this crunchy, saucy plate with friends. Whether you make it for a casual night in or bring it to a party, it’s simple to execute and reliably delicious. I hope you make it your own — tweak the heat, try different garnishes, and enjoy the applause when the platter comes back empty.