Step 1

Preheat oven to 450°F.

Step 2

In a small bowl, make the bang bang sauce. Combine mayonnaise, sweet chili sauce, garlic, rice vinegar, sriracha, and parsley until smooth. Set aside.

Step 3

To a mixing bowl, add the buttermilk, cornstarch, flour, chili powder, garlic powder, paprika, salt, and black pepper. Whisk together until you have a thick batter consistency.

Step 4

Add the cauliflower florets and mix until all are coated evenly. Then add the panko breadcrumbs and mix again.

Step 5

Line a baking sheet with parchment paper and add the battered cauliflower so that they're not touching.

Step 6

Pop in the oven to bake for 20 minutes. Flip over each floret and then bake for an additional 15 minutes.

Step 7

Once golden and crispy, take out of the oven. Add to a bowl and add as little or as much sauce as you'd like and toss it. To keep the cauliflower more crispy, just dip in the bang bang sauce instead of tossing it in.

Step 8

Top it off with sliced scallions and enjoy.