A crispy, spicy, slightly sweet keto-friendly cauliflower dish inspired by Bang Bang sauce. This version uses low-carb ingredients and can be baked, air-fried, or deep-fried.
Servings
- 4 servings
Nutrition (Approximate, per serving)
- Calories: 220
- Net Carbs: 6–8g
- Protein: 7g
- Fat: 18g
Ingredients
For the Cauliflower
- 1 large head cauliflower (about 700–800g), cut into bite-sized florets
- 1 cup almond flour
- ¼ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 large eggs
- 2 tbsp heavy cream or unsweetened almond milk
For the Keto Bang Bang Sauce
- ½ cup mayonnaise
- 2 tbsp sugar-free sweet chili sauce
- 1 tbsp hot sauce (such as sriracha-style sugar-free hot sauce)
- 1 tsp rice vinegar
- ½ tsp garlic powder
- Optional: 1–2 tsp keto sweetener (erythritol or monk fruit), to taste
Garnish
- 1 tbsp sliced green onions
- 1 tsp sesame seeds
- Fresh chopped cilantro (optional)
Equipment
- Large mixing bowls
- Baking sheet or air fryer
- Parchment paper
- Whisk
Step 1: Prepare the Cauliflower
- Wash and thoroughly dry the cauliflower.
- Cut into evenly sized florets, about 1½–2 inches each.
- Pat dry with paper towels. Removing excess moisture helps achieve a crisp coating.
Step 2: Make the Coating
In a large bowl, combine:
- Almond flour
- Parmesan cheese
- Garlic powder
- Onion powder
- Paprika
- Salt
- Black pepper
Mix well.
Step 3: Prepare the Egg Wash
In a separate bowl, whisk together:
- Eggs
- Heavy cream or almond milk
Whisk until smooth.
Step 4: Coat the Cauliflower
- Dip each cauliflower floret into the egg mixture.
- Roll in the almond flour mixture until fully coated.
- Place on a parchment-lined tray.
- Repeat with all florets.
For extra crunch, lightly spray the coated florets with avocado oil or olive oil spray.
Step 5: Cook the Cauliflower
Air Fryer Method (Recommended)
- Preheat air fryer to 375°F (190°C).
- Arrange florets in a single layer.
- Air fry for 12–15 minutes.
- Shake the basket halfway through cooking.
- Continue until golden brown and crispy.
Oven Method
- Preheat oven to 425°F (220°C).
- Place coated florets on a lined baking sheet.
- Spray lightly with oil.
- Bake 25–30 minutes, flipping halfway through.
- Bake until crisp and golden.
Deep-Fry Method
- Heat avocado oil to 350°F (175°C).
- Fry in batches for 3–4 minutes.
- Drain on a wire rack or paper towels.
Step 6: Make the Bang Bang Sauce
In a bowl, whisk together:
- Mayonnaise
- Sugar-free sweet chili sauce
- Hot sauce
- Rice vinegar
- Garlic powder
- Optional keto sweetener
Taste and adjust:
- More hot sauce for heat.
- More sweetener for sweetness.
- More vinegar for tang.
Step 7: Toss and Finish
- Allow cauliflower to cool for 2–3 minutes after cooking.
- Place in a large bowl.
- Add about ¾ of the sauce.
- Toss gently until coated.
For maximum crispiness, drizzle the sauce instead of fully tossing.
Step 8: Garnish and Serve
Top with:
- Green onions
- Sesame seeds
- Cilantro (optional)
Serve immediately while crispy.
Variations
Extra Spicy
Add:
- ½ tsp cayenne pepper to the coating
- Extra hot sauce in the Bang Bang sauce
Cheesy Version
Add:
- ¼ cup extra Parmesan to the coating
Protein Boost
Serve with:
- Grilled chicken
- Shrimp
- Salmon
Homemade Keto Sweet Chili Sauce (Optional)
Mix:
- ¼ cup water
- 2 tbsp rice vinegar
- 1 tbsp keto sweetener
- 1 tsp chili flakes
- ½ tsp xanthan gum
Simmer for 2–3 minutes until slightly thickened, then cool before using.
This keto Bang Bang cauliflower works well as an appetizer, side dish, or even a meatless main course with a salad.
