Description
This Vegan Bang Bang Cauliflower is a flavorful, crispy plant-based appetizer or snack. Bite-sized cauliflower florets are coated in a savory spiced breadcrumb batter and baked or air fried to golden perfection. They are tossed in a creamy, tangy, and spicy vegan bang bang sauce made with Thai sweet chili sauce, vegan mayo, and a hint of sriracha. A deliciously addictive dish that’s perfect for sharing or a guilt-free indulgence.
Ingredients
Scale
Cauliflower & 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
Banging 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 and Coating: Preheat your oven to 400°F (200°C) or set your air fryer to 375°F (190°C). In a mixing bowl, combine the flour, garlic powder, onion powder, ground ginger, and sea salt. Add the unsweetened non-dairy milk and whisk until smooth. Dip each cauliflower floret into the batter, allowing excess to drip off, then coat thoroughly in the panko breadcrumbs. Place them on a baking sheet lined with parchment paper or arrange them in the air fryer basket.
- Cook the Cauliflower: For baking, bake the coated cauliflower on the middle rack for 30-40 minutes, flipping the florets halfway through to ensure even crisping until golden brown and crispy. For air frying, cook the coated florets for 15-25 minutes, shaking the basket halfway through to achieve an even crust. The cauliflower should be tender inside and crunchy outside.
- Make the Bang Bang Sauce: While the cauliflower cooks, prepare the sauce by whisking together the Thai sweet chili sauce, vegan mayo, sriracha (if using), and nutritional yeast in a small bowl until smooth and creamy. Adjust spice level by adding more sriracha if desired.
- Toss and Serve: Once the cauliflower is cooked, transfer to a large mixing bowl and pour the bang bang sauce over the top. Gently toss until each floret is fully coated in the sauce. Serve immediately as a tasty appetizer, snack, or side dish.
Notes
- You can use gluten-free flour and breadcrumbs to make this recipe gluten-free.
- Adjust the amount of sriracha in the sauce to control the spice level or omit for a milder flavor.
- For extra crispiness, spray the cauliflower with a light mist of oil before baking or air frying.
- This dish is best served fresh to maintain crisp texture.
- Nutritional yeast adds a cheesy flavor but can be omitted if unavailable.
