This crispy, spicy, and sweet dish transforms cauliflower into a mouthwatering plant-based alternative to a beloved comfort food.
With its crunchy coating and tangy, creamy bang bang sauce, it’s an irresistible option for vegans and non-vegans alike.
Perfect as a party appetizer, side dish, or main course, this recipe delivers bold flavors in every bite.
Ingredients
For the cauliflower:
- 1 large head of cauliflower, cut into florets
- 1 cup flour
- 1 cup plant-based milk (almond, soy, or oat)
- 1 cup panko breadcrumbs
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp smoked paprika
For the bang bang sauce:
- ¼ cup vegan mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha (adjust for spice level)
- 1 tbsp lime juice
- 1 tsp maple syrup (optional)
For garnish (optional):
- Sliced spring onions
- White and black sesame seeds
Instructions
Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2: In a bowl, whisk together the flour, plant-based milk, garlic powder, smoked paprika, salt, and pepper until smooth.
Step 3: Dip each cauliflower floret into the batter, ensuring an even coat.
Then, dredge in panko breadcrumbs and place on the prepared baking sheet.
Step 4: Bake for 25–30 minutes, flipping halfway through, until the cauliflower is crispy and golden brown.
Step 5: While baking, prepare the bang bang sauce.
In a small bowl, whisk together vegan mayonnaise, sweet chili sauce, sriracha, lime juice, and optional maple syrup until smooth.
Step 6: Once baked, toss the crispy cauliflower with the bang bang sauce or drizzle it on top.
Garnish with sliced spring onions and a sprinkle of white and black sesame seeds before serving. Serve and enjoy!
Tips
For maximum crispiness, avoid overcrowding the baking sheet.
If you prefer less spice, reduce the amount of sriracha in the bang bang sauce.
Frequently Asked Questions (FAQs)
1. Can I air-fry the cauliflower instead of baking?
Yes! Air-fry at 400°F (200°C) for 15–20 minutes, shaking the basket halfway through.
2. Can I use a different vegetable?
Absolutely! Broccoli, zucchini, or even tofu work well with this recipe.
3. How long does this dish stay crispy?
It’s best served immediately, but you can reheat in the oven or air fryer for a quick crisp refresh.
4. Is there a gluten-free option?
Use gluten-free flour and breadcrumbs for a gluten-free version.
5. Can I make the sauce ahead of time?
Yes, the Bang Bang sauce can be made up to 3 days in advance and stored in the fridge.
Vegan Bang Bang Cauliflower
Ingredients
For the cauliflower:
- 1 head cauliflower, large cut into florets
- 1 cup flour
- 1 cup plant-based milk almond, soy, or oat
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper to taste
For the bang bang sauce:
- ¼ cup vegan mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha adjust for spice level
- 1 tbsp lime juice
- 1 tsp maple syrup optional
For garnish: (optional)
- Sliced spring onions
- White and black sesame seeds
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, plant-based milk, garlic powder, smoked paprika, salt, and pepper until smooth.
- Dip each cauliflower floret into the batter, ensuring an even coat. Then, dredge in panko breadcrumbs and place on the prepared baking sheet.
- Bake for 25–30 minutes, flipping halfway through, until the cauliflower is crispy and golden brown.
- In a small bowl, whisk together vegan mayonnaise, sweet chili sauce, sriracha, lime juice, and optional maple syrup until smooth.
- Once baked, toss the crispy cauliflower with the sauce or drizzle it on top.
- Garnish with sliced spring onions and a sprinkle of white and black sesame seeds before serving. Serve and enjoy!
