Description
This Vegan Bang Bang Cauliflower recipe delivers a crispy, flavorful plant-based appetizer or snack with a spicy and tangy Thai-inspired bang bang sauce. Perfectly baked or air-fried cauliflower florets are coated in a seasoned batter and finished with a creamy, zesty vegan mayo and sweet chili sauce blend, offering a delightful texture and taste suitable for vegan and gluten-free diets.
Ingredients
Scale
Cauliflower and Coating
- 1 small head cauliflower, cut into bite-sized florets
- ¾ cup flour of choice (regular or gluten-free)
- ¾ cup unsweetened non-dairy milk (almond, soy, or oat milk)
- 1 cup panko breadcrumbs (or gluten-free breadcrumbs)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground ginger
- ½ tsp sea salt
Bang Bang Sauce
- ¼ cup Thai sweet chili sauce
- 3 tbsp vegan mayo
- 1-2 tsp sriracha (optional, for spice)
- 1 tbsp nutritional yeast (optional, for flavor)
Instructions
- Prepare the Cauliflower: Preheat your oven to 425°F (220°C) if baking, or preheat your air fryer to 400°F (200°C). Cut the cauliflower into bite-sized florets ensuring even sizes for consistent cooking.
- Make the Batter: In a bowl, combine the flour, unsweetened non-dairy milk, garlic powder, onion powder, ground ginger, and sea salt. Whisk until you have a smooth batter with no lumps.
- Coat the Cauliflower: Dip each cauliflower floret into the batter, then dredge it in panko breadcrumbs until well coated. Place coated florets on a baking sheet lined with parchment paper for baking, or directly into the air fryer basket in a single layer.
- Cook the Cauliflower:
– For Baking: Bake the cauliflower for 30-40 minutes, flipping the florets halfway through cooking to ensure even crispiness and golden color.
– For Air Frying: Air fry the cauliflower for 15-25 minutes, shaking the basket halfway through to promote even cooking and crisping. - Prepare the Bang Bang Sauce: While the cauliflower cooks, in a small bowl, mix together the Thai sweet chili sauce, vegan mayo, sriracha (if using), and nutritional yeast to create a creamy, spicy sauce.
- Toss and Serve: Once the cauliflower is golden and crispy, transfer it to a large bowl and pour the bang bang sauce over it. Toss until all pieces are evenly coated. Serve immediately for best texture and flavor.
Notes
- You can customize the level of spice by adjusting the amount of sriracha or omitting it completely.
- For a gluten-free version, make sure to use gluten-free flour and breadcrumbs.
- If you prefer a softer texture, reduce the cooking time slightly.
- Leftovers can be refrigerated but are best enjoyed fresh for maximum crispness.
- Feel free to add a squeeze of lime or sprinkle chopped green onions as garnish.
