If you have a hankering for something crunchy, spicy, and utterly addictive, this Vegan Bang Bang Cauliflower Recipe is an absolute must-try. It transforms humble cauliflower florets into crispy, golden bites coated in a creamy, tangy, and slightly sweet sauce that lights up your taste buds. Perfect as a snack, appetizer, or even a main dish, this recipe combines simple ingredients with foolproof techniques to deliver that satisfying bang bang flavor without any animal products. Once you make this, it’s guaranteed to become a fast favorite in your kitchen rotation.
Ingredients You’ll Need
The beauty of this Vegan Bang Bang Cauliflower Recipe lies in its straightforward ingredients that come together to create incredible taste and texture. Each component has a role — from the crispy batter to the flavorful sauce — ensuring every bite is packed with excitement.
- 1 head of cauliflower: Choose a fresh, firm head for perfect crunchy florets that soak up the batter and sauce.
- 1 cup all-purpose flour: Provides the base for the crispy coating, making the cauliflower irresistibly crunchy.
- 1/2 cup cornstarch: Adds extra crispness and lightness to the batter, preventing it from feeling heavy.
- 1/2 teaspoon garlic powder: Brings savory notes that perfectly complement the spicy sauce.
- 1/2 teaspoon onion powder: Boosts the depth of flavor in the batter without overpowering the dish.
- 1/2 teaspoon paprika: Gives a subtle earthiness and beautiful color to the coating.
- 1/2 teaspoon salt: Essential to enhance all the flavors in the batter and cauliflower.
- 1/2 teaspoon black pepper: Adds just the right amount of mild heat and complexity.
- 3/4 cup non-dairy milk: Creates a smooth batter that clings to the cauliflower perfectly—almond or soy milk work well.
- 1 tablespoon olive oil: Used in frying, it ensures a crisp and golden result.
- Oil for frying: Choose a neutral oil with a high smoke point, such as vegetable or canola oil, for perfect frying.
- 1/4 cup vegan mayo: Forms the creamy base of the bang bang sauce, keeping it rich and vegan-friendly.
- 2 tablespoons sweet chili sauce: Adds sweetness and an irresistible tang with just a hint of heat.
- 1 tablespoon sriracha: The spicy kick that wakes up your palate—customize the amount to suit your spice preference.
- 1 teaspoon maple syrup: Balances the heat and brings a subtle sweetness that makes the sauce addictive.
How to Make Vegan Bang Bang Cauliflower Recipe
Step 1: Prepare the Batter
Start by heating oil in a deep frying pan or pot to around 350°F (175°C), which is perfect for achieving that crisp exterior. Meanwhile, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper in a large bowl. Gradually add the non-dairy milk while stirring until a smooth batter forms. This batter is the foundation of your crunch, so aim for a consistency that coats the cauliflower well without dripping excessively.
Step 2: Coat and Fry the Cauliflower
Dip each cauliflower floret into the batter, ensuring they are fully covered. Take your time here — every floret deserves that crispy, flavorful shell. Fry the battered florets in batches for about 3 to 4 minutes each until they turn golden brown and crispy. Once cooked, transfer the cauliflower to a paper towel-lined plate to absorb any excess oil. The result is perfectly crunchy bites that remain tender inside.
Step 3: Make the Bang Bang Sauce
While your cauliflower fries, whisk together the vegan mayo, sweet chili sauce, sriracha, and maple syrup in a small bowl. This sauce is where the magic truly happens, bringing creaminess, sweetness, and a touch of heat all in one luscious coating.
Step 4: Toss and Serve
Once your cauliflower is crispy and ready, toss it gently in the bang bang sauce until each piece is evenly covered with that vibrant, flavorful glaze. Serve immediately to enjoy the perfect combination of textures and flavors—trust me, this part is dangerously delicious!
How to Serve Vegan Bang Bang Cauliflower Recipe
Garnishes
Fresh garnishes like chopped green onions, cilantro, or a sprinkle of toasted sesame seeds add a pop of color, freshness, and an extra layer of flavor. They brighten up the dish and complement the creamy, spicy sauce beautifully.
Side Dishes
This dish pairs wonderfully with light, cooling sides to balance the spiciness. Think crunchy coleslaw, steamed jasmine rice, or even a fresh cucumber salad. These sides help transform your Vegan Bang Bang Cauliflower into a satisfying meal highlight.
Creative Ways to Present
Think beyond a simple plate. Serve the crispy cauliflower over a bed of greens for a hearty salad, wrap it into crunchy lettuce cups for a fun handheld experience, or even use it as a flavorful taco filling. The possibilities are endless and sure to impress anyone lucky enough to try your creations.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the cooked cauliflower and sauce separately in airtight containers in the refrigerator. This prevents the cauliflower from becoming soggy overnight and keeps the sauce fresh.
Freezing
While it’s best enjoyed fresh, you can freeze the cooked cauliflower on a baking sheet before transferring to a freezer bag. Freeze for up to a month. Keep the sauce refrigerated and add it after reheating the cauliflower.
Reheating
To reheat, use an oven or air fryer at 350°F (175°C) for 8-10 minutes to bring back the crispiness. Avoid microwaving if possible, as it can make the coating soggy. After reheating, toss in the bang bang sauce again for that fresh, saucy goodness.
FAQs
Can I bake the cauliflower instead of frying?
Absolutely! For a healthier twist, bake the battered cauliflower on a parchment-lined tray at 425°F (220°C) for about 25-30 minutes, flipping halfway through. While it won’t be quite as crispy as frying, it’s still delicious and much lighter.
Is this recipe gluten-free?
To make this Vegan Bang Bang Cauliflower Recipe gluten-free, simply swap the all-purpose flour with a gluten-free blend and ensure the cornstarch is certified gluten-free. The rest of the ingredients are naturally gluten-free.
How spicy is the bang bang sauce?
The sauce has a pleasant kick, but it’s easily adjustable. If you prefer mild, reduce the sriracha or omit it altogether. For spice lovers, feel free to add extra sriracha or a pinch of cayenne pepper.
Can I use almond milk or another plant milk?
Yes! Any unsweetened non-dairy milk like almond, soy, oat, or cashew will work perfectly in the batter. Just avoid sweetened varieties to keep your batter balanced.
What’s the best way to serve this at a party?
Serve the Vegan Bang Bang Cauliflower Recipe as finger food with toothpicks alongside small dipping bowls of extra bang bang sauce. It’s always a hit and encourages everyone to dig in and savor the bold flavors together.
Final Thoughts
Once you make this Vegan Bang Bang Cauliflower Recipe, I promise it will become one of those dishes you reach for time and time again when you want a flavor-packed, satisfying bite. The crispy batter paired with the creamy, spicy sauce makes for an irresistible combo that’s perfect for sharing, snacking, or any occasion that calls for a little extra zing. Go ahead and give it a try—you might just find your new favorite plant-based comfort food.
Print
Vegan Bang Bang Cauliflower Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Vegan American
- Diet: Vegan
Description
This Vegan Bang Bang Cauliflower recipe delivers crispy, bite-sized cauliflower florets coated in a flavorful, spicy-sweet bang bang sauce made from vegan mayo, sweet chili sauce, and sriracha. Perfect as a snack or appetizer, this dish offers a delicious plant-based twist on classic bang bang flavors, with a crunchy, golden exterior and a creamy, tangy sauce that packs a punch.
Ingredients
For the Cauliflower:
- 1 head of cauliflower, cut into florets
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup non-dairy milk
- 1 tablespoon olive oil
- Oil for frying
For the Bang Bang Sauce:
- 1/4 cup vegan mayo
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon maple syrup (or agave nectar)
Instructions
- Heat Oil: Heat oil in a deep frying pan or pot to 350°F (175°C), ensuring it’s ready for frying the cauliflower to achieve a crispy texture.
- Make Batter: In a large bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper to combine the dry ingredients evenly.
- Add Non-Dairy Milk: Gradually pour in the non-dairy milk while stirring until the mixture forms a smooth, thick batter suitable for coating the cauliflower.
- Coat Cauliflower: Dip each cauliflower floret into the batter, making sure each piece is evenly and fully coated to ensure a crispy outer layer when fried.
- Fry Cauliflower: Fry the battered cauliflower in batches in the hot oil for about 3-4 minutes per batch until they turn golden brown and crispy, taking care not to overcrowd the pan for even cooking.
- Drain Excess Oil: Remove the fried cauliflower florets from the oil and place them on a paper towel-lined plate to absorb leftover oil, preventing sogginess.
- Prepare Bang Bang Sauce: In a small bowl, whisk together the vegan mayo, sweet chili sauce, sriracha, and maple syrup until smooth and well combined to create the spicy, creamy sauce.
- Toss Cauliflower in Sauce: Immediately toss the fried cauliflower florets in the prepared bang bang sauce, ensuring each piece is thoroughly coated for maximum flavor.
- Serve: Serve the bang bang cauliflower hot, optionally garnished with chopped green onions or cilantro for a fresh herbal note.
Notes
- Adjust the amount of sriracha in the sauce to control the level of spiciness to your preference.
- Use any non-dairy milk such as almond, soy, or oat milk for the batter to keep it vegan.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend suitable for frying.
- Ensure oil temperature stays consistent at 350°F (175°C) to achieve the best crispy texture.
- Serve immediately for the best crispness; leftovers can be reheated in an air fryer or oven to restore crunch.
