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Bang Bang Cauliflower and Chickpeas

Bang Bang Cauliflower and Chickpeas
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Crispy cauliflower and chickpeas tossed in a sweet and spicy Bang Bang sauce, perfect as an appetizer or main dish.

Ingredients

Scale
  • 1 head cauliflower, cut into florets
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 2 tablespoons olive oil
  • 1/2 cup cornstarch
  • 1/4 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon sriracha (or to taste)
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • Green onions, chopped, for garnish
  • Sesame seeds, for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss cauliflower florets and chickpeas with olive oil, salt, and pepper.
  3. Sprinkle cornstarch over the cauliflower and chickpeas, tossing to coat evenly.
  4. Spread the coated cauliflower and chickpeas in a single layer on the prepared baking sheet.
  5. Bake for 25-30 minutes, or until golden brown and crispy, flipping halfway through.
  6. While the cauliflower and chickpeas are baking, prepare the Bang Bang sauce. In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, and garlic powder.
  7. Once the cauliflower and chickpeas are cooked, transfer them to a clean large bowl. Pour the Bang Bang sauce over them and toss to coat thoroughly.
  8. Serve immediately, garnished with chopped green onions and sesame seeds.

Notes

  • Adjust the amount of sriracha to your preferred spice level.
  • For extra crispiness, you can air-fry the cauliflower and chickpeas at 375°F (190°C) for 15-20 minutes, shaking the basket occasionally.
  • This dish is best served fresh to maintain its crisp texture.

Nutrition

Find it online: https://kitchenpivot.com/bang-bang-cauliflower-and-chickpeas/