🌶️🥦 Vegan Bang Bang Cauliflower
Crispy, golden cauliflower coated in a creamy, sweet-and-spicy bang bang sauce. This easy vegan version makes a fantastic appetizer, snack, or main dish.
Serves: 4
Prep: 15 minutes
Cook: 25 minutes
Total: ~40 minutes
Ingredients
Crispy Cauliflower
- 1 large head cauliflower, cut into bite-sized florets
- ¾ cup (95 g) all-purpose flour
- ½ cup (60 g) cornstarch
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup (240 ml) unsweetened plant milk
- 1 tbsp hot sauce
- 1 cup panko breadcrumbs
- Cooking spray or 2 tbsp oil
🌶️ Bang Bang Sauce
- ½ cup vegan mayonnaise
- ¼ cup sweet chili sauce
- 1–2 tbsp sriracha, to taste
- 1 tbsp lime juice
- 1 tsp maple syrup, optional
- ½ tsp garlic powder
👩🍳 Instructions
- Prepare the cauliflower: Heat oven to 220°C / 425°F. Line a large baking sheet with parchment paper.
- Make the batter: In a bowl, whisk together flour, cornstarch, garlic powder, smoked paprika, onion powder, salt, pepper, plant milk, and hot sauce. The batter should be thick enough to coat the cauliflower.
- Coat: Dip each cauliflower floret into the batter, allowing excess to drip off. Roll in panko breadcrumbs, pressing gently so the crumbs stick.
- Bake: Arrange the florets in a single layer with space between them. Lightly spray or drizzle with oil. Bake for 20–25 minutes, turning halfway through, until crisp and golden.
🌶️ Make the Sauce
- While the cauliflower cooks, whisk together vegan mayonnaise, sweet chili sauce, sriracha, lime juice, maple syrup, and garlic powder.
- Coat: When the cauliflower is crisp, transfer it to a large bowl. Add about ⅔ of the bang bang sauce and toss gently until coated.
- Serve: Drizzle with the remaining sauce and garnish with sliced green onions, cilantro, sesame seeds, and fresh lime.
