Description
A delicious and crispy Vegan Bang Bang Cauliflower recipe featuring tender cauliflower florets coated in a spicy, tangy vegan bang bang sauce. Baked or air-fried to perfection, this dish delivers bold flavors and a satisfying crunch, making it a perfect plant-based appetizer or snack for any occasion.
Ingredients
Scale
Bang Bang Sauce
- 1/2 cup vegan mayonnaise
- 1/4 cup sambal oelek or any other chili paste (including sriracha)
- 2 tablespoons maple syrup or agave nectar
Cauliflower and Batter
- 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
Coating
- 1 cup crispy panko breadcrumbs seasoned with salt, pepper, onion powder & garlic powder
Instructions
- Prepare the Bang Bang Sauce: In a bowl, mix the vegan mayonnaise, 1/4 cup sambal oelek, and maple syrup or agave nectar until smooth and liquid-y. Set aside.
- Preheat Oven or Air Fryer: For baking, preheat your oven to 450°F (230°C) and line a baking sheet with a silicone mat or greased foil. For air frying, preheat air fryer to 400°F (200°C).
- Prepare Cauliflower Florets: Using a knife, remove the florets from the cauliflower head, discarding leaves and stems.
- Make Batter: In a bowl, combine flour, 1 tablespoon chili paste, cornstarch, nut milk, lemon juice or apple cider vinegar, sea salt, black pepper, garlic powder, and onion powder. Stir until you get a sticky tempura-like batter. Adjust thickness with more milk if necessary.
- Batter the Cauliflower: Place panko breadcrumbs in a separate bowl. Using a spatula or spoon, toss the cauliflower florets in the batter ensuring they are fully coated.
- Coat with Panko: Transfer the battered florets into the panko breadcrumbs, coating each one completely. Arrange on the baking sheet with enough space around each floret.
- Cooking: For oven: Bake in the preheated oven for 22 minutes. For air fryer: Place florets in a single layer in the air fryer basket and cook for 12-15 minutes, shaking halfway through.
- Apply Sauce: Remove the cooked florets and toss them gently in the prepared bang bang sauce to coat evenly.
- Final Bake or Air Fry: Return the coated florets to the baking sheet or air fryer and cook for another 1-2 minutes to allow the sauce to soak in.
- Serve: Remove from heat, top with sesame seeds if desired, and serve immediately to enjoy the crispy, flavorful bang bang cauliflower.
Notes
- For a gluten-free option, use gluten-free flour and gluten-free panko breadcrumbs.
- If batter is too thick, thin it with additional nut milk; if it’s too thin, add more flour or cornstarch.
- Ensure the oven or air fryer is fully preheated for best crispiness.
- You can adjust the level of spice by increasing or decreasing the amount of chili paste.
- Leftovers are best reheated in an air fryer or oven to maintain crispiness rather than microwave.
- Prep Time: 15 minutes
- Cook Time: 22 minutes (oven) or 15 minutes (air fryer) plus 2 minutes final cook
- Category: Appetizer
- Method: Baking
- Cuisine: Vegan, American
Keywords: Vegan Bang Bang Cauliflower, vegan appetizer, spicy cauliflower, baked cauliflower, plant-based recipe, vegan snacks
