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Easy Bang Bang Cauliflower Recipe

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4.3 from 61 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 8 servings
  • Diet: Vegan

Description

This Easy Bang Bang Cauliflower recipe offers a crispy, flavorful vegan alternative to classic bang bang dishes. Cauliflower florets are battered, coated with panko breadcrumbs, baked to golden perfection, and tossed in a spicy, sweet, and creamy bang bang sauce made from vegan mayo, sweet chili sauce, sriracha, and agave. Perfect as a finger food or as a filling for tacos, this dish is both simple to prepare and delightfully satisfying.

Ingredients

Cauliflower and Batter

  • 1 large head cauliflower (about 5 cups florets)
  • 1 cup unsweetened soy milk
  • 2 teaspoons apple cider vinegar
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1/2 teaspoon salt
  • 1 cup panko breadcrumbs

Bang Bang Sauce

  • 1/2 cup vegan mayo
  • 1/4 cup sweet chili sauce
  • 1 tablespoon Sriracha hot sauce
  • 2 tablespoons agave syrup

Instructions

  1. Preheat oven and chop cauliflower: Preheat the oven to 450°F (232°C) and line a large baking sheet with parchment paper. Spray the parchment generously with cooking oil to prevent sticking. Cut the cauliflower into bite-sized florets and set them aside.
  2. Batter the cauliflower: In a large bowl, combine the unsweetened soy milk and apple cider vinegar, letting it sit for about 1 minute to curdle slightly and act as a vegan buttermilk. Add the all-purpose flour, cornstarch, garlic powder, onion powder, and salt to the mixture. Whisk until the batter is smooth and well combined. Toss the cauliflower florets in the wet batter to ensure each piece is evenly coated.
  3. Add breadcrumbs to coat: Sprinkle the panko breadcrumbs into the bowl and gently fold them into the batter-coated cauliflower to give the florets a crunchy outer layer.
  4. Bake the cauliflower: Arrange the coated cauliflower pieces evenly spaced on the prepared baking sheet. Lightly spray the florets with cooking oil for extra crispness. Bake for 20-25 minutes, flipping the pieces halfway through the baking time, until they are crispy and golden brown.
  5. Make the bang bang sauce: While the cauliflower is baking, prepare the sauce by whisking together vegan mayo, sweet chili sauce, Sriracha hot sauce, and agave syrup in a small bowl until smooth and well combined.
  6. Toss with sauce: Once the cauliflower is baked and crispy, transfer it to a large mixing bowl. Pour the bang bang sauce over the cauliflower and gently toss to coat each piece thoroughly. Optionally, return the sauced cauliflower to the oven for an additional 5 minutes to let the sauce soak in and crisp up slightly.
  7. Serve: Remove the cauliflower from the oven and serve immediately. Enjoy as a delicious finger food appetizer or use as a flavorful taco filling with toppings like shredded red cabbage, diced tomatoes, and fresh cilantro.

Notes

  • Using unsweetened soy milk and apple cider vinegar creates a vegan buttermilk substitute for the batter.
  • Spraying both the baking sheet and the cauliflower florets with oil is key for achieving a crispy texture in the oven.
  • The optional extra baking step after tossing with sauce enhances the crunch and caramelization of the bang bang coating.
  • This recipe is entirely vegan and can easily be made gluten-free by substituting all-purpose flour and panko breadcrumbs with gluten-free alternatives.
  • Serve immediately for best texture; leftovers can be reheated in the oven to regain crispiness.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/easy-bang-bang-cauliflower-recipe/