Ingredients

The following ingredients have 4 Servings
  • 1/4 cup plain Greek yogurt
  • 1 Tablespoon mayonnaise (or additionl yogurt)
  • 3 Tablespoons sweet chili sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon sriracha (or other hot sauce, or to taste)
  • One large head cauliflower
  • ½ cup brown rice flour ((can use all-purpose flour))
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • ½ cup almond milk (or your milk of choice)

Instruction

  • Combine the Greek yogurt, mayonnaise, chili sauce, rice vinegar, and sriracha sauce in a bowl. Stir until smooth and creamy, and set aside.
  • Preheat your oven to 450°F, and line a baking sheet with parchment paper. Or preheat your air fryer to 350°F.
  • Cut the cauliflower into florets. The smaller they are, the faster they will cook and softer they will get.
  • Combine the brown rice flour, salt, pepper, garlic powder, onion powder, and milk in a bowl and whisk to form a batter.
  • Add the cauliflower florets to the batter and toss until thoroughly coated.
  • Arrange the cauliflower on the baking sheet or in the air fryer basket in a single layer (if using the air fryer, you may need to cook it in two batches).
  • Oven: Bake at 450°F for 20 minutes, or until slightly less done than you want them. Remove from the oven and gently flip the cauliflower. Return to the oven for another 5-10 minutes, or until golden brown and tender inside.
  • Air Fryer: Cook at 350°F for 15 minutes, tossing gebtly every 5 minutes until golden nandcrisp outside, and tender inside. You may need to adjust the cooking time based on your make and model of air fryer.
  • Transfer the cauliflower to a bowl, pour about half of the Bang Bang Sauce over the cauliflower. Toss to coat, adding more sauce, if desired. Use an extra sauce for dipping.