Crispy Bang Bang cauliflower (or chicken)
Crispy, crunchy and packed with flavour, this air fryer bang bang cauliflower delivers a satisfying twist on a takeaway favourite, with a spicy yoghurt sauce and plenty of protein.
Fakeaway
High protein
Crispy Bang Bang cauliflower (or chicken)
Prep: Not required
Cook: 25 mins
Easy
Serves 3
340
kcals
37g
Carbs
1g
Fibre
Crispy, crunchy and packed with flavour, this air fryer bang bang cauliflower delivers a satisfying twist on a takeaway favourite, with a spicy yoghurt sauce and plenty of protein.
Ingredients
Serves 3
Cauliflower (cut into florets)
1 (small)
Plain flour
60 g
Garlic granules
1 tsp
Paprika
1 tsp
Pinch of salt
Unsweetened plant milk
120 ml
Cornflakes
80 g
0% fat Greek Yoghurt
3 tbsp
Sirarcha
1 tbsp
Method - Cook
- Prepare the batter: Add the flour, garlic granules, paprika and salt to a bowl. Gradually whisk in the plant milk until you have a smooth, thick batter.
- Prepare the coating: Place the cornflakes in a bowl or food bag and crush them into small pieces, keeping some texture for extra crunch.
- Coat the cauliflower (or chicken breasts): Dip each cauliflower floret into the batter, allowing any excess to drip off, then coat in the crushed cornflakes. Press gently so the coating sticks.
- Air fry: Place the cauliflower in the air fryer basket in a single layer.
- Air fry at 190°C for 15–18 minutes, turning halfway, until golden and crispy.
- Tip: Don't overcrowd the air fryer. Cook in batches if necessary to get the crispiest coating.
- Make the sauce: Mix the Greek Yoghurt and sriracha together.
- Toss the crispy cauliflower in the bang bang sauce just before serving, or drizzle the sauce over the top.
For a more fibre-rich meal: serve with 100g cooked brown rice and steamed broccoli or edamame. This adds approximately 3 to 5g fibre depending on the combination.
If you want to make Bang Bang chicken instead, simply replace the cauliflower with two chicken breasts, cut into cubes.
