Name: Vegan Bang Bang Cauliflower Recipe
Prep time: 15 min
Cook time: PT-489580H28M46S
Total time: PT-489580H28M46S
Cuisine: Vegan
Ingredients: 1/2 cup vegan mayonnaise; 1/4 cup sambal oelek or any other chili paste (including sriracha); 2 tablespoons maple syrup or agave nectar; 1 head cauliflower, chopped into florets; 3/4 cup all-purpose flour (gluten-free or regular); 1 tablespoon sambal oelek or any chili paste; 1/2 cup cornstarch; 3/4 cup unsweetened almond milk or any nut milk; 2 teaspoons lemon juice or apple cider vinegar; 1/2 teaspoon sea salt; 1/2 teaspoon ground black pepper; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 cup crispy panko breadcrumbs seasoned with salt, pepper, onion powder & garlic powder

Ingredients

1/2 cup vegan mayonnaise

1/4 cup sambal oelek or any other chili paste (including sriracha)

2 tablespoons maple syrup or agave nectar

1 head cauliflower, chopped into florets

3/4 cup all-purpose flour (gluten-free or regular)

1 tablespoon sambal oelek or any chili paste

1/2 cup cornstarch

3/4 cup unsweetened almond milk or any nut milk + 2 teaspoons lemon juice or apple cider vinegar

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 cup crispy Panko breadcrumbs seasoned with salt, pepper, onion powder, and garlic powder

Sesame seeds, for topping (optional)

Instructions

Step 1: Prepare the bang bang sauce by mixing vegan mayonnaise, 1/4 cup chili paste, and maple syrup in a bowl until smooth and slightly liquid. Set aside.

Step 2: Preheat your oven to 450°F (230°C) and line a baking sheet with a silicone mat or greased foil. Remove cauliflower florets from the head, discarding stems and leaves.

Step 3: In a large bowl, whisk together flour, 1 tablespoon chili paste, cornstarch, almond milk mixed with lemon juice or vinegar, sea salt, black pepper, garlic powder, and onion powder until you have a sticky, tempura-like batter. Adjust the milk amount for consistency if needed.

Step 4: Place the seasoned panko breadcrumbs in a separate bowl. Coat the cauliflower florets in the batter using a spoon or spatula, then transfer to the panko bowl and coat thoroughly.

Step 5: Arrange the coated florets on the prepared baking sheet with space between each piece. Bake for 22 minutes, ensuring your oven is fully preheated and hot.

Step 6: Remove cauliflower from the oven and toss gently in the prepared bang bang sauce using a spatula. Return the sauced florets to the baking sheet and bake for an additional 1-2 minutes to let the sauce soak in.

Step 7: Remove from the oven, sprinkle with sesame seeds if desired, and serve immediately. Enjoy your crispy, flavorful vegan bang bang cauliflower!

Optional Air Fryer Instructions: Preheat the air fryer to 400°F (200°C). After coating, place cauliflower in a single layer in the air fryer basket and cook for 12-15 minutes, shaking halfway through. Toss in sauce and air fry for an additional 1-2 minutes before serving.

Tips & Variations

Use gluten-free flour and breadcrumbs to make this recipe gluten-free without sacrificing crunch.

Adjust the amount of chili paste in the batter and sauce to suit your preferred spice level.

For extra flavor, add smoked paprika or cumin to the batter seasoning.

Serve with fresh lime wedges for a zesty finish.

FAQs

Can I use a different type of milk?

Yes, any plant-based milk such as soy, oat, or cashew will work well in this recipe. Just add the lemon juice or vinegar to help the milk mimic buttermilk for better batter consistency.

How do I make this recipe less spicy?

You can reduce the amount of chili paste in both the batter and the bang bang sauce or substitute it with a milder hot sauce or even ketchup for a fun twist.