Vegan Bang Bang Cauliflower Recipe
If you’re craving something crispy, spicy, and totally irresistible, this Vegan Bang Bang Cauliflower is about to be your new go-to. Imagine tender cauliflower florets wrapped in a golden, crunchy coating, tossed in a creamy, sweet-and-spicy bang bang sauce that packs the perfect punch. Whether you serve it as an appetizer, a snack for movie night, or pile it over rice for dinner, this crowd-pleaser will impress vegans and non-vegans alike. Plus, it’s oven-baked (not fried!), so you can indulge guilt-free in this unforgettable flavor bomb.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Vegan Bang Bang Cauliflower lies in its simple but thoughtfully chosen ingredients. Each one brings something special, whether it’s an ultra-crispy texture, a bold hit of flavor, or that signature creamy finish. Here’s what you’ll need to make every bite shine:
- Cauliflower: The star of the show! Choose a fresh, medium head and cut it into bite-sized florets for even cooking and perfect crunch.
- All-purpose flour: Acts as the backbone of the batter, creating a sturdy base for the crispy coating.
- Cornstarch: Essential for that extra-crunchy, light finish—don’t skip this ingredient!
- Garlic powder: Adds a subtle, savory kick that enhances the overall flavor.
- Salt: Brings out all the vibrant flavors in both the batter and the cauliflower.
- Black pepper: Gives a mild heat and a bit of depth to the batter.
- Unsweetened plant-based milk: Keeps the batter smooth and helps it stick—soy, almond, or oat milk all work great.
- Panko breadcrumbs: These Japanese-style breadcrumbs are the secret to that shatteringly crisp exterior.
- Chopped green onions: For garnish—a pop of color and a fresh, mild onion bite to finish the dish.
- Vegan mayo (for the sauce): Makes the bang bang sauce creamy and luscious.
- Sweet chili sauce (for the sauce): Gives the sauce its signature sweet and tangy base.
- Sriracha (for the sauce): Add more or less to dial up the heat to your liking!
- Maple syrup (for the sauce): Balances out the spice with a touch of natural sweetness.
- Rice vinegar (for the sauce): Brings a subtle tang that brightens up every bite.
How to Make Vegan Bang Bang Cauliflower
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper to keep cleanup easy and ensure your cauliflower gets that gorgeous, even golden crust without sticking. This step gives your florets the best chance at crispiness!
Step 2: Whisk Up the Batter
In a large mixing bowl, whisk together the flour, cornstarch, garlic powder, salt, black pepper, and unsweetened plant-based milk. You want a smooth, pourable batter with no lumps—this forms the base layer that helps the panko adhere and creates that crave-worthy crunch.
Step 3: Get the Panko Ready
Pour your panko breadcrumbs into a shallow bowl. This little setup makes it easy to coat each floret evenly. Panko is key for that extra crispy texture, so don’t substitute regular breadcrumbs if you can help it!
Step 4: Batter and Bread the Cauliflower
Dip each cauliflower floret into the batter, letting any excess drip off, then roll it in the panko until fully coated. The goal is to cover every nook and cranny for maximum crunch. Arrange the breaded florets in a single layer on your prepared baking sheet, giving them space so they roast up crispy, not soggy.
Step 5: Bake to Crispy Perfection
Slide your tray into the oven and bake for 25 to 30 minutes, flipping each piece halfway through. You’ll know they’re done when the coating is deeply golden and the cauliflower is tender but not mushy. The aroma alone will have you counting down the minutes!
Step 6: Whip Up the Bang Bang Sauce
While your cauliflower bakes, grab a small bowl and whisk together vegan mayo, sweet chili sauce, sriracha, maple syrup, and rice vinegar. Taste and adjust the sriracha if you want more heat. This creamy, spicy, sweet sauce is what makes Vegan Bang Bang Cauliflower so addictive.
Step 7: Sauce It Up and Serve
Once the cauliflower comes out of the oven, transfer it to a large bowl and toss with the bang bang sauce—or simply drizzle the sauce over the top for a less messy option. Finish with a generous sprinkle of chopped green onions, and serve immediately while everything is hot and crisp!
How to Serve Vegan Bang Bang Cauliflower
Garnishes
A shower of freshly chopped green onions is classic, adding a splash of color and a bright, mild flavor. For extra flair, sprinkle on some toasted sesame seeds or a pinch of red pepper flakes. If you love a little citrus, a squeeze of lime over the top just before serving can really make those flavors pop.
Side Dishes
Vegan Bang Bang Cauliflower pairs beautifully with fluffy steamed rice, garlicky noodles, or even a crisp Asian-style slaw. For a party spread, serve alongside other plant-based appetizers like spring rolls, edamame, or cucumber salad. The sauce is so good, you’ll want to dip everything in it!
Creative Ways to Present
Try piling your bang bang cauliflower into lettuce cups for a fresh, hand-held appetizer, or stuff it into warm tortillas with crunchy veggies for an unforgettable taco night. You can even layer leftovers over a grain bowl with avocado and pickled veggies for a colorful, flavor-packed lunch. However you serve it, this dish is a total showstopper.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Store any extra Vegan Bang Bang Cauliflower in an airtight container in the fridge for up to three days. To keep the coating as crisp as possible, store the sauce separately and toss just before serving.
Freezing
While best enjoyed fresh, you can freeze the baked (unsauced) cauliflower florets for up to a month. Lay them out on a tray to freeze individually before transferring to a container or freezer bag—this helps prevent sticking and sogginess.
Reheating
To bring back that irresistible crunch, reheat the florets in a 400°F oven or air fryer until hot and crispy again, about 10–12 minutes. Avoid microwaving, as it can make the coating soggy. Once reheated, toss with sauce and garnish.
FAQs
Can I make Vegan Bang Bang Cauliflower gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free blend and use gluten-free panko breadcrumbs. Double-check your sauces too, and you’ll be good to go.
Is there a way to make this oil-free?
You can skip any oil altogether since this recipe is baked, not fried. For extra crispiness, a light spritz of oil before baking is optional, but not required for delicious results.
Can I use frozen cauliflower instead of fresh?
Fresh cauliflower is best for texture, but you can use frozen in a pinch. Just thaw and pat it very dry before battering to avoid excess moisture, which can affect crispiness.
How spicy is Vegan Bang Bang Cauliflower?
The default recipe has a pleasant, mild kick. If you love things fiery, simply add more sriracha or a sprinkle of red pepper flakes to the sauce to dial up the heat.
Can I air fry the cauliflower instead of baking?
Definitely! Air fry at 400°F for about 15–20 minutes, shaking the basket halfway through. The air fryer yields an extra crispy result that’s just as tasty as the oven-baked version.
Final Thoughts
This Vegan Bang Bang Cauliflower is truly a must-try for anyone who loves bold flavors and crave-worthy crunch. It’s the kind of dish you’ll make for friends—and then secretly eat half the batch yourself. Give it a go, play with the heat level, and don’t be surprised if it becomes your new favorite way to enjoy cauliflower!
Print
Vegan Bang Bang Cauliflower Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A crispy and flavorful Vegan Bang Bang Cauliflower recipe featuring bite-sized cauliflower florets baked to perfection and tossed in a spicy, creamy bang bang sauce. This plant-based appetizer is perfect for snacking, entertaining, or pairing with rice or noodles for a satisfying meal.
Ingredients
Cauliflower and Coating
- 1 medium head cauliflower, cut into bite-sized florets
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup unsweetened plant-based milk
- 1 cup panko breadcrumbs
- 2 tablespoons chopped green onions, for garnish
Bang Bang Sauce
- 1/2 cup vegan mayo
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon maple syrup
- 1 teaspoon rice vinegar
Instructions
- Prepare the Oven and Batter: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the all-purpose flour, cornstarch, garlic powder, salt, black pepper, and unsweetened plant-based milk until you achieve a smooth batter without lumps.
- Coat the Cauliflower Florets: Dip each cauliflower floret into the batter, letting any excess drip off, then roll it thoroughly in the panko breadcrumbs until fully coated. This will create a crispy exterior when baked.
- Bake the Cauliflower: Arrange the coated florets in a single layer on the prepared baking sheet. Bake for 25 to 30 minutes, flipping the florets halfway through cooking to ensure they brown evenly and become golden and crispy.
- Make the Bang Bang Sauce: While the cauliflower is baking, combine the vegan mayo, sweet chili sauce, sriracha, maple syrup, and rice vinegar in a small bowl. Whisk together until smooth and well blended. Adjust the sriracha to your preferred spice level.
- Toss with Sauce and Serve: Once the cauliflower is done and crispy, transfer the florets to a large mixing bowl. Toss them gently with the prepared bang bang sauce or drizzle the sauce over the top. Garnish with the chopped green onions and serve immediately for the best texture and flavor.
Notes
- For extra heat, increase the amount of sriracha or add a pinch of red pepper flakes to the sauce.
- To cook using an air fryer, place coated florets in batches and air fry at 400°F for 15–20 minutes until golden and crispy.
- This dish works well as a snack, appetizer, or served alongside rice or noodles for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 5g
- Sodium: 430mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
