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
Scale
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.
