Name: Vegan Bang Bang Cauliflower Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian-Inspired
Ingredients: 1 medium head cauliflower (cut into florets); 3/4 cup all-purpose flour; 3/4 cup unsweetened plant milk; 1/2 tsp garlic powder; 1/4 tsp salt; 1/4 tsp black pepper; 1 cup panko breadcrumbs; cooking spray or oil for baking; 1/2 cup vegan mayo; 2 tbsp sweet chili sauce; 1 tbsp sriracha (adjust to taste); 1 tbsp maple syrup

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There’s something absolutely magical about Vegan Bang Bang Cauliflower: crispy, golden bites of cauliflower enveloped in the most crave-worthy, spicy-sweet sauce. The cauliflower transforms into a total flavor bomb, perfect for sharing at a party or cozying up on a night in. If you love a dish that’s easy, ridiculously delicious, and just a little bit addictive, you’re going to adore making—and eating—Vegan Bang Bang Cauliflower.

Vegan Bang Bang Cauliflower Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps it refreshingly simple with pantry staples, but each ingredient has an important role—whether it’s building that perfectly crispy coating, pumping up flavor, or creating that irresistibly creamy sauce. Get ready to turn humble cauliflower into the star of your table!

Cauliflower: The star of the show! Cut into florets, it gives bites that are meaty, tender, and perfect for coating.
All-purpose flour: Blends with plant milk for a light batter to help panko stick and create that signature crunch.
Unsweetened plant milk: Adds moisture and helps the flour mixture coat evenly; any plant-based milk works.
Garlic powder: A cozy, savory flavor boost in the batter—don’t skip it!
Salt & black pepper: For essential seasoning, drawing out deeper flavors in both the batter and cauliflower.
Panko breadcrumbs: These create that ultra-crispy finish everyone loves.
Cooking spray or oil: Gives a golden, crunchy crust in the oven without frying.
Vegan mayo: The creamy backbone of the bang bang sauce, balancing out the heat perfectly.
Sweet chili sauce: Delivers a tangy sweetness that plays beautifully with the spice.
Sriracha: Bring on the heat! Adjust to your preferred spice level.
Maple syrup: Adds extra gloss and a hint of earthy sweetness to the sauce.

How to Make Vegan Bang Bang Cauliflower

Step 1: Prep the Oven and Baking Sheet

Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper—this keeps clean-up super easy and helps your cauliflower crisp up from all angles. Now’s a good time to prep your cauliflower florets too, aiming for bite-sized pieces so each one gets perfectly coated and crispy.

Step 2: Make the Batter

In a large bowl, whisk together the all-purpose flour, unsweetened plant milk, garlic powder, salt, and black pepper. You want a smooth, pourable batter—it should be thick enough to cling to your cauliflower, but not so thick that it globs. If you see a few lumps, just keep whisking. This seasoned batter infuses the florets with flavor and helps the crumb coating stick like a dream.

Step 3: Coat the Cauliflower

Dip each cauliflower floret into the batter, then gently shake off any excess. Next, roll each piece in panko breadcrumbs, pressing lightly so the coating sticks. Arrange the battered and breaded florets on your prepared sheet, spacing them out for maximum airflow (hello, even crispiness!).

Step 4: Bake to Crispy Perfection

Lightly spray or brush the breaded florets with oil. Bake for 25 to 30 minutes, flipping the pieces halfway through. You’re looking for a golden-brown, crunchy exterior and tender bite inside. Want extra crunch? Give them a quick broil for 2 to 3 minutes at the end—just keep an eye on them so they don’t go from golden to charred.

Step 5: Whisk the Bang Bang Sauce

While the Vegan Bang Bang Cauliflower bakes, stir together the vegan mayo, sweet chili sauce, sriracha, and maple syrup in a bowl until smooth and glossy. Taste it! This is your moment to adjust the spice or sweetness just how you like it.

Step 6: Sauce and Serve

Once your cauliflower is out of the oven and has cooled slightly, toss the bites in bang bang sauce, or drizzle the sauce generously over the top. Either way, these delectable bites just beg to be devoured hot!

How to Serve Vegan Bang Bang Cauliflower

Garnishes

Fresh garnishes make Vegan Bang Bang Cauliflower pop! Add a sprinkle of chopped green onions, fresh cilantro, or toasted sesame seeds for a burst of color and an extra layer of flavor. A squeeze of lime over the top adds a bright and zippy finish.

Side Dishes

This dish is endlessly versatile—serve your Vegan Bang Bang Cauliflower over fluffy jasmine rice for a satisfying meal, or tuck it into crisp lettuce wraps for a light and crunchy bite. It’s also perfect alongside other Asian-inspired dishes like veggie stir fry or spring rolls.

Creative Ways to Present

Show off those gorgeous bites on a platter with a bowl of extra sauce for dipping—perfect for parties! Try skewering them for kabob-style appetizers, or stuff them into tacos with crunchy slaw and fresh herbs for a playful twist. However you serve it, this dish always gets rave reviews!

Make Ahead and Storage

Storing Leftovers

If you have any Vegan Bang Bang Cauliflower left (it’s rare!), store cooled pieces in an airtight container in the refrigerator for up to three days. For best texture, keep the sauce separate and toss right before serving.

Freezing

Freeze baked, unsauced cauliflower bites in a single layer on a baking sheet first, then transfer to a freezer-safe bag or container. They’ll keep well for up to two months. Thaw in the refrigerator or go straight to reheating from frozen for convenience.

Reheating

To revive that fresh-from-the-oven crispiness, bake leftover Vegan Bang Bang Cauliflower at 400°F (200°C) for about 8–10 minutes, or air fry for even quicker results. Avoid microwaving if you can—it tends to make the coating soggy.

FAQs

Can I make Vegan Bang Bang Cauliflower gluten-free?

Absolutely! Just swap in a gluten-free all-purpose flour and use your favorite gluten-free breadcrumbs. The result is every bit as crispy and delicious.

Is there a substitute for vegan mayo?

If you don’t have vegan mayo on hand, try using plain unsweetened vegan yogurt or even cashew cream for a tangier or richer spin on the bang bang sauce.

What’s the best way to make this in an air fryer?

Arrange battered and panko-coated cauliflower in a single layer in your air fryer basket. Cook at 400°F for about 15 minutes, shaking halfway through, until crispy and golden.

Can I prepare the sauce ahead of time?

Definitely! The sauce keeps beautifully in an airtight container in the fridge for up to a week. Whisk or stir before using, and you’re set for quick, incredible flavor.

Will kids enjoy Vegan Bang Bang Cauliflower?

Kids usually love the crispy cauliflower and flavorful sauce, but you can adjust or skip the sriracha to keep the spice level mild. It’s a fun, hands-on dish for even picky eaters.

Final Thoughts

Ready to wow your taste buds? Vegan Bang Bang Cauliflower is a game-changer, with every crispy, saucy bite bursting with flavor and fun. Give it a try and watch it disappear—this one’s guaranteed to become a regular on your table!

Vegan Bang Bang Cauliflower Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 5 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

This Vegan Bang Bang Cauliflower recipe is a delicious and spicy take on a classic appetizer. Crispy cauliflower florets are coated in a flavorful batter, baked to perfection, and then tossed in a creamy and tangy sauce. Perfect for a party or as a flavorful side dish!

Ingredients

Scale

Cauliflower:

1 medium head cauliflower (cut into florets)

Batter:

3/4 cup all-purpose flour
3/4 cup unsweetened plant milk
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper

Breadcrumb Coating:

1 cup panko breadcrumbs
cooking spray or oil for baking

Sauce:

1/2 cup vegan mayo
2 tbsp sweet chili sauce
1 tbsp sriracha (adjust to taste)
1 tbsp maple syrup

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Instructions

Preheat the Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Prepare Cauliflower: In a bowl, whisk together flour, plant milk, garlic powder, salt, and pepper until smooth. Dip each cauliflower floret into the batter, then coat with panko breadcrumbs. Place coated florets on the baking sheet and lightly spray with cooking oil.
Bake Cauliflower: Bake for 25–30 minutes, flipping halfway, until golden and crispy.
Make the Sauce: In a small bowl, whisk together vegan mayo, sweet chili sauce, sriracha, and maple syrup until smooth.
Toss Cauliflower in Sauce: Once cauliflower is done, let cool slightly, then toss in the bang bang sauce or drizzle over before serving.