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
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.
Notes
- For extra crunch, broil the cauliflower for 2–3 minutes at the end.
- Serve over rice, in lettuce wraps, or as a party appetizer.
- Air fryer version: cook at 400°F for 15 minutes, shaking halfway.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 260
- Sugar: 6g
- Sodium: 440mg
- Fat: 13g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
