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
Scale
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
