Description
Enjoy a flavorful and spicy vegan twist on a popular dish with this Vegan Bang Bang Cauliflower recipe. Crispy baked cauliflower florets are coated in a tangy and sweet bang bang sauce, creating a delightful dish that can be served as a main course or appetizer.
Ingredients
Scale
Cauliflower:
- 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 the oven to 425°F and line a baking sheet with parchment paper.
- Prepare the cauliflower: In a large bowl, whisk together flour, plant-based milk, garlic powder, paprika, salt, and black pepper. Dip cauliflower florets into the batter, coat with panko breadcrumbs, and place on the baking sheet. Spray lightly with oil.
- Bake: Bake for 25–30 minutes, flipping halfway through, until golden and crispy.
- Make the sauce: Whisk together all bang bang sauce ingredients in a bowl.
- Coat the cauliflower: Toss the baked cauliflower in the sauce before serving. Garnish with green onions or sesame seeds if desired.
Notes
- For extra crispiness, air fry the cauliflower at 400°F for 15–18 minutes.
- Adjust sriracha to your spice preference.
- Serve over rice, in tacos, or as a party appetizer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 290
- Sugar: 7g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
