Vegan Bang Bang Cauliflower Recipe
If you’ve been on the hunt for a dish that effortlessly combines crispy, creamy, and a kick of spicy-sweet goodness, then this Vegan Bang Bang Cauliflower Recipe is about to become your new obsession. Picture tender cauliflower florets coated in a crunchy, golden crust, drenched in a tangy, flavorful bang bang sauce that’s both comforting and exciting. This recipe transforms humble cauliflower into a finger-licking plant-based delight that’s perfect as an appetizer, snack, or even a main event. Whether you’re a seasoned vegan or just craving something scrumptiously different, this dish hits all the right notes for texture and flavor.
Ingredients You’ll Need
Gathering the ingredients for this Vegan Bang Bang Cauliflower Recipe is surprisingly simple, yet each item plays a crucial role in making the dish pop with flavor and texture. From the tender cauliflower to the crunchy coating and the creamy sauce, everything comes together to create a perfectly balanced plate.
- Cauliflower (1 small head): The star of the show, cut into bite-sized florets for perfect crispy bites.
- Flour (¾ cup): Regular or gluten-free, it binds the batter while keeping the coating light.
- Unsweetened non-dairy milk (¾ cup): Almond, soy, or oat milk add moisture and keep the batter vegan.
- Panko breadcrumbs (1 cup): Or gluten-free breadcrumbs; these deliver that irresistible crunch.
- Garlic powder (1 tsp): Adds a warm, savory background flavor.
- Onion powder (1 tsp): Boosts depth and rounds out the taste.
- Ground ginger (½ tsp): Gives a subtle, zesty warmth to the batter.
- Sea salt (½ tsp): Enhances all the flavors without overpowering.
- Thai sweet chili sauce (¼ cup): The heart of the bang bang sauce—sweet, spicy, and sticky.
- Vegan mayo (3 tbsp): Provides creaminess to balance the heat and sweetness.
- Sriracha (1-2 tsp, optional): For those who love an extra spicy kick.
- Nutritional yeast (1 tbsp, optional): Adds a cheesy umami twist to the sauce.
How to Make Vegan Bang Bang Cauliflower Recipe
Step 1: Prep the Cauliflower
Start by washing and cutting your cauliflower into bite-sized florets. This step is key to ensure each piece gets coated and cooked evenly, resulting in that beloved crispy exterior with a tender inside.
Step 2: Make the Batter
In a large bowl, whisk together the flour, non-dairy milk, garlic powder, onion powder, ground ginger, and sea salt until smooth. This flavorful batter is what makes the cauliflower stick to the crispy breadcrumb coating while infusing it with subtle spices.
Step 3: Coat the Cauliflower
Dip each cauliflower floret into the batter, letting any excess drip off, then press it into the panko breadcrumbs to coat thoroughly. Taking the time here ensures maximum crunchiness on every piece, which is absolutely worth the effort.
Step 4: Cook to Perfection
You have two great cooking options depending on your preference or kitchen setup. For baking, lay the coated florets on a baking sheet and bake at 400°F (200°C) for 30-40 minutes, flipping halfway to promote even browning. If you’d rather use an air fryer, cook for 15-25 minutes, shaking the basket about halfway through. Either way, you’ll end up with irresistibly crisp cauliflower ready to soak up the bang bang sauce.
Step 5: Whip Up the Bang Bang Sauce
While the cauliflower cooks, combine the Thai sweet chili sauce, vegan mayo, sriracha if using, and nutritional yeast in a bowl. Stir well until creamy and smooth. This sauce is the soul of the Vegan Bang Bang Cauliflower Recipe, delivering layers of sweet, spicy, and tangy flavor that keep you coming back for more.
Step 6: Toss and Serve
Once cooked, toss the crispy cauliflower florets gently with the bang bang sauce until each piece is nicely coated. Then, get ready for the best part—digging in!
How to Serve Vegan Bang Bang Cauliflower Recipe
Garnishes
Fresh garnishes like chopped green onions, cilantro, or sesame seeds add a pop of color and fresh aroma that complements the spicy, creamy notes beautifully. They also add a nice textural contrast that makes every bite feel special.
Side Dishes
This Vegan Bang Bang Cauliflower Recipe pairs wonderfully with simple steamed jasmine rice or quinoa to absorb all the delicious sauce. You can also serve it alongside crunchy Asian slaw or sautéed greens for a balanced, vibrant meal.
Creative Ways to Present
Want to wow guests or family? Serve the cauliflower in lettuce cups for a fun finger-food style meal or pile it over a bowl of noodles topped with fresh herbs and a squeeze of lime juice. The bang bang sauce doubles as a dipping sauce, so small bowls on the side invite everyone to customize their heat level.
Make Ahead and Storage
Storing Leftovers
Leftover Vegan Bang Bang Cauliflower keeps well in an airtight container in the refrigerator for up to three days. Keep the sauce separate until serving to maintain that tempting crispy crunch.
Freezing
You can freeze the cooked cauliflower, but for best texture, freeze it before tossing in the sauce. Place the florets in a single layer on a baking sheet until frozen, then transfer to a freezer-safe bag. Freeze for up to one month.
Reheating
To reheat, pop the cauliflower in a preheated oven at 375°F (190°C) for 10-15 minutes or in an air fryer to revive the crispiness. Once heated through, toss with freshly made bang bang sauce for maximum flavor and enjoyment.
FAQs
Can I use regular mayonnaise instead of vegan mayo?
Absolutely, if you’re not strictly vegan, regular mayo works just as well in the bang bang sauce. However, using vegan mayo keeps this plant-based and suitable for more dietary preferences.
Is panko breadcrumbs necessary for the crunch?
Panko breadcrumbs are ideal for that light, airy crunch, but if you can’t find them, gluten-free or regular breadcrumbs work fine. Adding a small amount of crushed cornflakes or nuts can also boost crunchiness.
Can I make this recipe gluten-free?
Definitely! Use gluten-free flour and gluten-free breadcrumbs, and double-check that your non-dairy milk and sauces are gluten-free. This way, you won’t sacrifice any flavor or texture.
How spicy is this Vegan Bang Bang Cauliflower Recipe?
The heat level is easily adjustable. Omitting or reducing sriracha will keep it mild and kid-friendly, but adding more will crank up the spice for those who love a little fire.
What’s the best non-dairy milk for this recipe?
Use your favorite unsweetened non-dairy milk like almond, soy, or oat. Each adds slight nuances to flavor, but any unsweetened variety works well to keep the batter smooth and light.
Final Thoughts
This Vegan Bang Bang Cauliflower Recipe is one of those dishes that feels like a celebration every time you make it. It’s quick, packed with flavor, and utterly satisfying. Whether you need a game-day snack, a tasty appetizer, or a fun way to enjoy veggies, this recipe is a fantastic addition to your culinary repertoire. Don’t just take my word for it—grab some cauliflower, get cooking, and prepare to be amazed!
Print
Vegan Bang Bang Cauliflower Recipe
- Total Time: 45 minutes (baking) or 35 minutes (air frying)
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Vegan Bang Bang Cauliflower recipe features crispy, golden cauliflower florets coated in a flavorful batter and smothered in a creamy, spicy bang bang sauce made from Thai sweet chili sauce, vegan mayo, and a hint of sriracha. Perfect as a snack or appetizer, this plant-based dish offers a delicious and healthy alternative to traditional fried options, with options for baking or air frying to suit your kitchen preference.
Ingredients
Cauliflower and Coating
- 1 small head cauliflower, cut into bite-sized florets
- ¾ cup flour of choice (regular or gluten-free)
- ¾ cup unsweetened non-dairy milk (almond, soy, or oat milk)
- 1 cup panko breadcrumbs (or gluten-free breadcrumbs)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground ginger
- ½ tsp sea salt
Bang Bang Sauce
- ¼ cup Thai sweet chili sauce
- 3 tbsp vegan mayo
- 1–2 tsp sriracha (optional, for spice)
- 1 tbsp nutritional yeast (optional, for flavor)
Instructions
- Prepare the Cauliflower: Cut the cauliflower into bite-sized florets and set aside. This will ensure even cooking and a perfect crispy texture later.
- Make the Batter: In a bowl, whisk together the flour, non-dairy milk, garlic powder, onion powder, ground ginger, and sea salt until smooth. This batter will help the breadcrumbs stick and create a crispy coating.
- Coat the Cauliflower: Dip each cauliflower floret into the batter to coat fully, then dredge it in the panko breadcrumbs. Ensure each piece is evenly coated for the best crunch.
- Choose Cooking Method: For baking, preheat the oven to 400°F (200°C). Arrange the coated florets on a baking sheet lined with parchment paper. For air frying, preheat your air fryer to 375°F (190°C) and prepare the basket.
- Cook the Cauliflower: If baking, bake for 30-40 minutes, flipping the florets halfway through to ensure even browning, until golden and crispy. If air frying, air fry the florets for 15-25 minutes, shaking the basket halfway through for even cooking.
- Prepare Bang Bang Sauce: In a small bowl, mix together Thai sweet chili sauce, vegan mayo, sriracha (if using), and nutritional yeast (if using) until smooth and creamy.
- Toss and Serve: Once the cauliflower is cooked and crispy, toss the florets in the bang bang sauce until well coated. Serve immediately as a spicy, tangy appetizer or snack.
Notes
- For extra crispiness, use panko breadcrumbs and ensure the cauliflower is fully dry before coating.
- Sriracha is optional and can be adjusted to your preferred spice level.
- Nutritional yeast adds a savory umami flavor but can be omitted if unavailable.
- Baking is a great option if you prefer less oil and fuss; air frying gives a faster, equally crispy result.
- Use gluten-free flour and breadcrumbs to make this recipe gluten-free.
- This recipe is vegan and can be enjoyed by anyone following a plant-based diet.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (baking) or 20 minutes (air frying)
- Category: Appetizer
- Method: Air Frying
- Cuisine: Asian Fusion
