Crispy cauliflower with Sriracha and Japanese mayonnaise

Must Try

This crispy cauliflower with Sriracha and Japanese mayonnaise is just as delicious as fries with. Mark our words . This is due to the crispy coating of panko (Japanese bread crumbs) and the topping of mayo, hot sauce and fresh coriander and spring onions. A super tasty snack that is also great for a party.


For 2-4 people

  • 400 grams of cauliflower florets
  • 2 eggs, beaten
  • 60 grams of flour
  • 200 grams of panko
  • Olive oil
  • Salt pepper
  • 120 ml (Japanese) mayonnaise
  • Sriracha, to taste
  • 2 spring onions, in rings
  • Handful of coriander, finely chopped
  • 1 lime


  • Pinch of shichimi togarashi
  • sesame seeds

This dish is inspired by a recipe from blogger Olives for Dinner . She makes a full vegan version, with a substitute for eggs and vegan mayonnaise. So vegans, this is a recipe for you too!

This is how you make this crispy cauliflower

Preheat the oven to 200 degrees.

Set up three plates: one with the flour, with the beaten eggs and a third with the panko. Roll the cauliflower florets – if they are still slightly damp from washing – successively in the flour, eggs and panko.

Place them on a baking tray lined with baking paper and drizzle some olive oil over them. Place in the hot oven for 10 to 15 minutes. Then turn them over and bake them for another 10 minutes. Keep a close eye on your oven, because they discolour quickly. When the cauliflower is golden brown, it is ready. Season with salt and pepper.

Squeeze the mayonnaise over the cauliflower in stripes (or whip the mayonnaise back and forth with a fork over the cauliflower). Do the same with the Sriracha. Sprinkle with a pinch of shichimi togarashi , the spring onion and the coriander. Finish with a squeeze of lime juice. Eat them right away, while they are still warm.

crispy cauliflower

Source: Culy by
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