Brace yourself for a burst of flavor and crunch with this Vegan Bang Bang Cauliflower! If you love dishes that look as impressive as they taste, this one is going to sweep you off your feet. Each bite is perfectly crispy, saucy, and packed with a delightful kick, making it impossible to stop at just one. The iconic sweet heat of the bang bang sauce coats golden, tender cauliflower florets, creating a crowd-pleaser that’s equally fantastic as an appetizer, snack, or even the star of your main meal.
Ingredients You’ll Need
One of the things I love most about Vegan Bang Bang Cauliflower is how easy it is to pull together with just a handful of simple, pantry-friendly ingredients. Every ingredient here truly matters, lending its unique texture, flavor, or color to create a dish that’s simply unforgettable.
- Cauliflower: The main star; breaks into perfect bite-sized florets that get wonderfully tender during baking.
- Unsweetened plant-based milk: Creates a dairy-free “buttermilk” that helps the batter stick and keeps things light.
- Apple cider vinegar: Combined with the milk, it gives that classic tang and helps activate the batter.
- All-purpose flour: Forms the base for the thick, crispy coating.
- Cornstarch: Adds extra crunch to the batter, making the cauliflower irresistibly crispy.
- Garlic powder: Infuses the batter with a savory, aromatic layer of flavor.
- Onion powder: Rounds out the batter with a subtly sweet, earthy undertone.
- Salt: Brings all the flavors together and enhances every ingredient.
- Black pepper: Adds just a touch of warmth to balance the spice in the sauce.
- Panko breadcrumbs: Ensures your florets get that signature, shattering crunch with every bite.
- Vegan mayo: Forms the luscious, creamy base of the bang bang sauce.
- Sweet chili sauce: Delivers plenty of tangy, sweet heat—the signature of any bang bang dish.
- Sriracha: Gives the sauce its addictive spicy kick; adjust for your preferred heat level.
- Maple syrup: Adds a lovely, subtle sweetness to balance the spice and acidity.
- Chopped green onions and sesame seeds: Perfect for a burst of fresh color and texture when sprinkled on top!
How to Make Vegan Bang Bang Cauliflower
Step 1: Prep and Make Vegan Buttermilk
Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper for easy clean-up. In a small bowl, splash together the plant-based milk and apple cider vinegar. Let this mixture sit for about 5 minutes—it’ll curdle ever so slightly and become your vegan buttermilk, which is key for making that signature crispy batter.
Step 2: Mix the Batter
Grab a large mixing bowl and whisk together the flour, cornstarch, garlic powder, onion powder, salt, and pepper. Next, pour your freshly made vegan buttermilk into these dry ingredients and whisk until you have a smooth, thick batter. It should be just thin enough to coat each piece of cauliflower generously, but not so runny that it drips right off.
Step 3: Coat the Cauliflower
Here’s where the magic begins! Dip each cauliflower floret into the batter, making sure it’s fully coated, then roll it in panko breadcrumbs for an extra crunchy exterior. Take your time with this part—it’s all about getting that even coating for maximum crispiness later.
Step 4: Bake Until Crispy
Arrange your breadcrumb-coated florets in a single layer on your parchment-lined baking sheet. Slide them into the oven and bake for 25 to 30 minutes, flipping each piece halfway through. You’re looking for a deep golden color and a deeply satisfying crunch. If you want to go the air fryer route, just cook them at 375°F for 15 to 18 minutes, giving the basket a good shake halfway through.
Step 5: Make the Bang Bang Sauce
While the cauliflower turns golden in the oven, whisk together vegan mayo, sweet chili sauce, sriracha, and maple syrup in a small bowl. This sauce is what makes Vegan Bang Bang Cauliflower so craveable—creamy, tangy, sweet, and spicy, all at once!
Step 6: Toss and Serve
Once your cauliflower is out of the oven, let it rest for just a minute before placing it in a large bowl. Pour on all that gorgeous bang bang sauce and toss gently until every nook and cranny is perfectly coated. If you’d like, shower with freshly chopped green onions and a sprinkle of sesame seeds, then serve your Vegan Bang Bang Cauliflower immediately for maximum crunch and flavor.
How to Serve Vegan Bang Bang Cauliflower
Garnishes
A sprinkle of chopped green onions and toasty sesame seeds not only looks beautiful atop Vegan Bang Bang Cauliflower but also adds subtle bursts of fresh, crunchy flavor. If you love a little extra zest, a squeeze of lime or a sprinkle of finely chopped cilantro brings even more brightness to the table.
Side Dishes
This crispy cauliflower is a showstopper on its own, but it pairs perfectly with steamed jasmine rice, a cool cucumber salad, or even tucked into warm tortillas with crisp cabbage for irresistible tacos. Add roasted edamame or quick-pickled veggies for balance and color on your plate.
Creative Ways to Present
Pile Vegan Bang Bang Cauliflower high on a platter for sharing, or skewer the florets for fun bang bang “pops” at your next party. They’re also absolutely delicious stuffed into soft bao buns or even scattered over a bed of mixed greens for a hearty salad that completely steals the show.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (lucky you!), store your Vegan Bang Bang Cauliflower in an airtight container in the fridge for up to 3 days. Keep the sauce separate, if possible, to preserve the cauliflower’s crispy texture.
Freezing
While this dish is best fresh, you can freeze the cooked, unsauced cauliflower florets for up to 2 months. When you’re craving a quick snack, re-bake them straight from frozen to restore as much crispiness as possible, then toss with fresh sauce before serving.
Reheating
For best results, reheat the cauliflower in a hot oven or toaster oven until warmed through and crispy again. The microwave works in a pinch, but your florets might go a bit soft—still delicious, but not quite as crunchy.
FAQs
Can I make Vegan Bang Bang Cauliflower gluten-free?
Absolutely! Swap in your favorite gluten-free flour and gluten-free panko breadcrumbs. The texture and flavor will still be fantastic, so everyone can join in the crispy, saucy fun.
How spicy is the bang bang sauce?
The sauce has a pleasant kick, but it’s easy to make milder or hotter—just adjust the amount of sriracha to match your heat preference. You could also use a milder chili sauce or add a bit more maple syrup to temper the spice.
Can I air fry instead of bake the cauliflower?
Yes! Simply air fry the coated florets at 375°F for 15 to 18 minutes, shaking the basket halfway through. Air frying gives them extra crispiness with less oil and saves a little time.
What other veggies work with the bang bang batter and sauce?
Broccoli florets, sliced zucchini, or even thick-cut mushrooms are all incredible in this recipe. The sauce is versatile enough to make nearly any vegetable shine!
Is Vegan Bang Bang Cauliflower good for meal prep?
It can be! Bake off the cauliflower ahead and store it uncoated, then crisp up and toss with sauce just before serving for best crunch and flavor. The sauce also keeps well in the fridge if you want to batch prep it in advance.
Final Thoughts
Once you try Vegan Bang Bang Cauliflower, it’s bound to become a staple in your kitchen. It’s craveable, fun to make, and guaranteed to wow anyone who takes a bite. Gather your ingredients, turn up the oven, and get ready to enjoy your new favorite plant-based showstopper!
Print
Vegan Bang Bang Cauliflower Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Asian-Inspired
- Diet: Vegan
Description
Enjoy the crispy and flavorful Vegan Bang Bang Cauliflower, a delightful Asian-inspired dish perfect as an appetizer. These baked cauliflower bites are coated in a deliciously spicy sauce that will tantalize your taste buds.
Ingredients
Cauliflower:
- 1 large head of cauliflower, cut into florets
Vegan Buttermilk:
- 1 cup unsweetened plant-based milk
- 1 tablespoon apple cider vinegar
Batter:
- 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Coating and Sauce:
- 1 1/2 cups panko breadcrumbs
- 1/3 cup vegan mayo
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon maple syrup
Garnish:
- Chopped green onions and sesame seeds for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the vegan buttermilk: Mix the plant-based milk and apple cider vinegar in a small bowl and let sit for 5 minutes.
- Make the batter: In a large bowl, whisk together flour, cornstarch, garlic powder, onion powder, salt, and pepper. Add the vegan buttermilk and mix into a smooth batter.
- Coat the cauliflower: Dip each cauliflower floret into the batter, then coat in panko breadcrumbs. Place on the baking sheet.
- Bake: Bake for 25–30 minutes, flipping halfway, until golden and crispy.
- Prepare the sauce: Mix vegan mayo, sweet chili sauce, sriracha, and maple syrup in a bowl.
- Coat the cauliflower: Toss the baked cauliflower in the sauce until coated.
- Garnish and serve: Garnish with green onions and sesame seeds, if desired. Serve hot.
Notes
- For a gluten-free version, use gluten-free flour and breadcrumbs.
- You can air-fry the cauliflower at 375°F for 15–18 minutes, shaking halfway through.
- Adjust the sriracha amount to control the spiciness.
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