Description
This Vegan Bang Bang Cauliflower is a crispy, flavorful dish featuring cauliflower florets coated in a seasoned batter and panko breadcrumbs, baked to golden perfection. Tossed in a tangy, spicy bang bang sauce made from vegan mayonnaise, sweet chili sauce, sriracha, maple syrup, and rice vinegar, this dish offers an exciting plant-based main course with Asian-inspired flavors. Perfect as a party appetizer, served over rice, or enjoyed in tacos, it’s a delicious and satisfying option for vegan and plant-based diets.
Ingredients
Scale
Cauliflower and Coating
- 1 medium head cauliflower, cut into bite-sized florets
- 3/4 cup all-purpose flour
- 3/4 cup unsweetened plant-based milk
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups panko breadcrumbs
- Cooking spray or oil for baking
Bang Bang Sauce
- 1/2 cup vegan mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon maple syrup
- 1 teaspoon rice vinegar
Instructions
- Preheat the oven: Preheat your oven to 425°F and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare the batter: In a large bowl, whisk together the all-purpose flour, unsweetened plant-based milk, garlic powder, paprika, salt, and black pepper until the mixture is smooth and free of lumps.
- Coat the cauliflower: Dip each cauliflower floret into the batter, allowing any excess to drip off, then thoroughly coat it with panko breadcrumbs for maximum crunch.
- Arrange and bake: Place the coated florets evenly spaced on the prepared baking sheet and lightly spray them with cooking oil. Bake for 25 to 30 minutes, flipping the florets halfway through to ensure even crispiness and a golden-brown color.
- Make the bang bang sauce: While the cauliflower bakes, combine the vegan mayonnaise, sweet chili sauce, sriracha, maple syrup, and rice vinegar in a small bowl. Whisk well until smooth and emulsified.
- Toss and serve: Once the cauliflower is baked to crispy perfection, gently toss the florets in the bang bang sauce or drizzle the sauce over them. Garnish with chopped green onions or sesame seeds if desired and serve immediately.
Notes
- For extra crispiness, try air frying the cauliflower at 400°F for 15–18 minutes instead of baking.
- Adjust the amount of sriracha in the sauce to your preferred spice level.
- This dish works wonderfully served over steamed rice, inside tacos, or as a flavorful party appetizer.
