Bang Bang Cauliflower

5 from 5 votes

This bang bang cauliflower is battered, smothered in panko breadcrumbs, baked until crispy and then tossed in a creamy, spicy bang bang sauce. It's really delicious and so easy to make at home.

Prep Time25

Cook Time30

Total Time55

Course: Appetizer

Cuisine: American, Asian-Inspired

Diet: Vegan

Servings:

Calories: 271kcal

Author: Alison Andrews

Ingredients

Bang Bang Sauce

½ cup Vegan Mayonnaise (120g)
¼ cup Sriracha Sauce (60ml)
2 Tablespoons Thai Sweet Chili Sauce
2 Tablespoons Maple Syrup

Cauliflower:

2 pounds Cauliflower Florets (900g)

Batter:

1 cup Soy Milk (240ml) or other non-dairy milk
¾ cup All Purpose Flour (93g)
2 Tablespoons Cornstarch
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
¼ teaspoon Salt
¼ teaspoon Ground Black Pepper

Breadcrumbs:

2 cups Panko Breadcrumbs
¼ teaspoon Salt
¼ teaspoon Ground Black Pepper

Serving (Optional):

Fresh Chopped Chives
Extra Bang Bang Sauce

Instructions

Preheat the oven to 450°F (230°C). Line a large baking sheet with parchment paper.
Add vegan mayonnaise, sriracha sauce, Thai sweet chili sauce and maple syrup to a mixing bowl and mix together until well combined. Set aside.
Add soy milk, all purpose flour, cornstarch, garlic powder, onion powder, salt and ground black pepper to a large mixing bowl and whisk it into a batter.
Add panko breadcrumbs to a separate bowl along with salt and ground black pepper. Mix together.
Add cauliflower florets to the batter in the large bowl and toss them so that they are well coated with batter.
Transfer the pieces of cauliflower in batches to the breadcrumbs bowl and gently toss them in the breadcrumbs so that they are coated on all sides.
Place the cauliflower florets on a parchment lined baking sheet. Bake for 20 minutes.
Remove the baked cauliflower from the oven and add them to a large bowl with the bang bang sauce. Toss them gently in the sauce until they're completely coated.
Return the cauliflower to the parchment lined baking tray. Place them back in the oven to bake for a final 10 minutes.
Sprinkle with fresh chopped chives and serve with extra bang bang sauce (optional) for dipping. Or serve with a sauce of your choice.

Notes

Vegan mayonnaise - should be a thick and creamy mayonnaise.
Panko breadcrumbs - we love panko for this as it really makes the cauliflower very crispy. You could use a different kind of breadcrumb, but it may not come out quite as crispy as panko.
Cauliflower florets - you can buy your cauliflower ready cut into florets to save time, or you can cut them off a large head of cauliflower yourself.
Air fryer: To make this in the air fryer then preheat the air fryer to 400°F (200°C). Place the battered and breaded cauliflower in a single row, with plenty of space around each piece. Air fry for 12-15 minutes until lightly browned and crispy. Add the bang bang sauce and then return to the air fryer for around 5 minutes until nicely crisped again. Repeat for the next batch.
Gluten-free: If you'd like to make this vegan bang bang cauliflower gluten free then simply replace the flour with a gluten free all purpose flour blend. You'll also need to use gluten free breadcrumbs.
Storing and reheating: Keep leftovers stored in a covered container in the fridge for 3-4 days. They can be reheated in the microwave or in the oven (at 350°F until heated through) but will lose some of their crispiness. To restore all the crispiness to your bang bang cauliflower, reheat leftovers in the air fryer for 10 minutes. This brings all the crispiness back, so if you have an air fryer, this is the best way to reheat them.

Nutrition