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
Scale
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.
