Crispy Roasted Cauliflower Steaks with Bang Bang Sauce
Thick-cut cauliflower slices roasted until golden and caramelized, then drizzled with a tangy-spicy bang bang sauce made from mayo, hot sauce, honey, and vinegar. Crispy edges meet tender centers in this vegetarian dish that works as a standalone entree, side, or appetizer. The sauce delivers the signature sweet-spicy-creamy punch of Thai-inspired bang bang dishes without deep frying. Perfect for weeknight dinners, meal prep, or impressing guests who appreciate creative vegetable-forward cooking.
Ingredients
- 2 small heads cauliflower, sliced 1-inch thick
- 2 Tbsp avocado oil or olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp sea salt, or to taste
- 2 Tbsp fresh parsley or cilantro, minced
- ¼ cup homemade mayo or Greek yogurtdairy-free mayo1:1veganFull guide →
- 1 Tbsp hot sauce of choice
- 2 tsp raw honey or pure maple syrupagave or maple syrup1:1veganFull guide →
- 2 tsp wine rice or apple cider vinegar
Instructions
- 1
Preheat oven to 450F and line two large sheet pans with parchment paper.
- 2
Slice cauliflower into 1-inch thick steaks and arrange on prepared pans, including any broken pieces.
- 3
Sprinkle all seasonings evenly over cauliflower and drizzle with oil.
- 4
Use clean hands to rub seasonings and oil onto all sides of each piece.
- 5
Roast for around 25 minutes, flipping halfway through.
- 6
While cauliflower roasts, whisk together mayo, hot sauce, honey, and vinegar in a small bowl until well combined.
- 7
Transfer sauce to a ziplock or piping bag and refrigerate until needed.
- 8
Once roasted, transfer cauliflower to a large platter.
- 9
Cut a small corner from the sauce bag or drizzle sauce using a spoon over all cauliflower pieces.
- 10
Sprinkle with fresh parsley and serve hot.
Tips
For extra crispy edges, arrange cauliflower in a single layer without crowding and increase oven temp to 475F, checking at 20 minutes.
Make the sauce ahead and refrigerate up to 3 days. Thin with water if it thickens too much.
Use a sharp knife to cut clean slices; partially freeze cauliflower for 30 minutes beforehand for easier cutting.
Good to Know
Leftovers keep refrigerated in an airtight container up to 4 days. Reheat in a 350F oven for 8-10 minutes to restore crispness.
Slice and season cauliflower up to 8 hours ahead; cover and refrigerate. Make sauce up to 3 days in advance. Roast fresh when ready to serve.
Serve hot as a main course with rice or grains, as a vegetable side dish, or as an appetizer at room temperature.
Common Mistakes
Crowd the sheet pan to avoid steaming instead of roasting; use two pans for proper caramelization.
Forget to flip at 12-13 minutes to avoid uneven browning on one side.
Over-thin the sauce with water to prevent it from running off the cauliflower; add gradually.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make this ahead and reheat it?
Yes. Roast and cool completely, store in an airtight container up to 4 days, then reheat in a 350F oven for 8-10 minutes. Add sauce just before serving for best texture.
What if my cauliflower isn't crispy?
Ensure it's in a single layer without crowding, pat dry before oiling, and use 450F minimum. Increase temp to 475F and check at 20 minutes for crispier edges.
Can I freeze the cooked cauliflower?
Yes up to 2 months. Freeze on a baking sheet before transferring to a container. Reheat at 400F for 12-15 minutes. Sauce can be frozen separately up to 1 month.