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.
