If you love dishes that blend bold flavors, crunchy textures, and a satisfying kick of heat, then Vegan Bang Bang Cauliflower deserves a spot at the top of your must-try list. This crowd-pleasing favorite takes tender cauliflower florets, coats them in a perfectly seasoned batter, crisps them up in the oven, then bathes them in the iconic bang bang sauce—creamy, spicy, and a little bit sweet. Whether you’re hosting a party, planning a delicious snack, or searching for a new main dish, Vegan Bang Bang Cauliflower has you covered as an addictive, plant-based sensation.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Vegan Bang Bang Cauliflower is all in the balance of simple, thoughtfully chosen ingredients. Every element—whether it’s creating that coveted crunch, providing a creamy backdrop, or adding a pop of tang—pulls its weight in giving you truly memorable bites. Here’s what you’ll need and why:
- Cauliflower: The star of the show! Cut into bite-sized florets, cauliflower turns gloriously tender inside and golden crisp outside.
- All-purpose flour: Forms the base of your batter, helping the coating stick and brown beautifully.
- Unsweetened plant-based milk: Gives the batter just the right consistency, keeping it dairy-free and smooth.
- Cornstarch: Ensures extra crunch by crisping up the coating as it bakes.
- Garlic powder: Adds punchy, savory notes that complement the sauce’s flavors.
- Onion powder: Lends gentle sweetness and depth to the batter and final bites.
- Paprika: Infuses smoky color and just a hint of spice—beautiful and flavorful!
- Salt: Enhances every flavor and keeps your bites perfectly seasoned.
- Black pepper: Brings a light warmth and balances the cauliflower and sauce.
- Panko breadcrumbs: The secret to next-level crispiness—these stay lighter and crunchier than standard breadcrumbs.
- Vegan mayonnaise: Forms the creamy base of your irresistible bang bang sauce.
- Sweet chili sauce: Offers a harmonious blend of sweet and spicy in every saucy bite.
- Sriracha: Kicks up the heat—adjust to your liking for a milder or bolder sauce.
- Maple syrup: Adds natural sweetness and helps round out the spicy elements.
- Fresh chives or green onions: For a burst of color and freshness on top—don’t skip!
- Sesame seeds: Give a nutty, toasty finish that’s as pretty as it is tasty.
How to Make Vegan Bang Bang Cauliflower
Step 1: Prep Your Cauliflower
Start by washing your cauliflower and trimming it into even, bite-sized florets. Not too large and not too tiny—the perfect size is just enough for one hearty, satisfying bite. Spread your florets out to dry a bit, so your batter will cling flawlessly later.
Step 2: Whisk Up the Batter
In a large bowl, combine the flour, plant-based milk, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. Whisk until you have a smooth, thick batter that nicely coats the back of a spoon. This is the secret layer where all the flavor begins!
Step 3: Bread the Cauliflower
Dip each floret into the batter, letting any excess drip off, then roll it generously in panko breadcrumbs. Lay each piece onto a parchment-lined baking sheet in a single layer. Don’t crowd them—this helps them crisp up on all sides instead of turning soggy.
Step 4: Bake to Crisp Perfection
Slide your tray into a preheated 425°F (220°C) oven. Bake for 25 to 30 minutes, flipping halfway through, until the coating turns golden brown and ultra-crunchy. (Pro tip: For an even crispier texture, give each floret a quick spritz of oil before baking!)
Step 5: Mix the Bang Bang Sauce
While your cauliflower bakes, whisk together the vegan mayonnaise, sweet chili sauce, sriracha, and maple syrup in a bowl. This sauce is where the bang really comes in—taste and tweak the spice or sweetness to your preference!
Step 6: Toss and Serve
Once the cauliflower is hot and crispy, you’ve got two fun options: either drizzle the bang bang sauce generously over the top or toss the florets directly in the sauce for even coverage. Either way, finish with a scattering of chives (or green onions) and sesame seeds for that fresh, photogenic touch.
How to Serve Vegan Bang Bang Cauliflower
Garnishes
Garnishing is your chance to add a pop of color and extra dimension. A healthy sprinkle of sliced fresh chives or green onions instantly brightens up the platter, while sesame seeds add not just flair, but a nuttiness that ties the whole dish together. For a twist, you could even add a tiny wedge of lime to squeeze over just before eating!
Side Dishes
Vegan Bang Bang Cauliflower makes a fabulously versatile centerpiece. Serve it alongside steamed jasmine rice, a crunchy Asian slaw, or some garlicky sautéed greens for a full meal. It’s also right at home next to other finger foods—think spring rolls, edamame, or even a fresh cucumber salad for contrast.
Creative Ways to Present
Impress your guests by plating Vegan Bang Bang Cauliflower on a wide platter, drizzling sauce in artistic zigzags, and piling the garnishes high. For party appetizers, skewer each floret onto toothpicks. Or for a satisfying main, layer saucy florets atop a bed of fluffy rice or quinoa and finish with extra herbs and seeds—your Instagram feed will thank you!
Make Ahead and Storage
Storing Leftovers
Cool any leftover Vegan Bang Bang Cauliflower completely before storing it in an airtight container in the fridge. The cauliflower will keep well for two to three days, though the coating may soften over time. Store the sauce separately for best texture, and toss or drizzle just before serving to bring back that craveable crunch.
Freezing
If you want to prep ahead, you can freeze the baked (but unsauced) cauliflower florets in a single layer on a baking sheet until solid, then transfer to a freezer bag. They’ll last up to two months. When you’re ready, bake them straight from frozen at a high temperature to revive their crispy coating, then sauce and garnish.
Reheating
For best results, reheat Vegan Bang Bang Cauliflower in a 400°F (200°C) oven or an air fryer for a few minutes until hot and crispy again. The microwave works in a pinch, but you’ll lose that amazing crunch. Always add the sauce after reheating, not before, for maximum texture and flavor.
FAQs
Can I make Vegan Bang Bang Cauliflower gluten-free?
Absolutely! Simply swap the all-purpose flour for a gluten-free blend and use gluten-free panko breadcrumbs. You’ll still get deliciously crispy, golden bites with a batter that sticks and bakes just right.
What’s the best way to adjust the spice in the bang bang sauce?
The sriracha is what brings the heat, so start with a smaller amount if you’re sensitive to spice, or add extra if you love a fiery kick. The sweet chili sauce keeps things balanced, so play around until the flavor is perfect for your palate.
Can I air fry Vegan Bang Bang Cauliflower?
Yes! Preheat your air fryer to 375°F, then cook your coated florets in a single layer for 15 to 18 minutes, shaking halfway. You’ll get fantastically crispy results without even needing to turn on the oven.
What other sauces can I try if I want a change?
Get creative! Try tossing your cauliflower in a sesame-ginger glaze, a sticky teriyaki sauce, or even classic Buffalo sauce for a totally different (yet equally delicious) twist.
Can I use frozen cauliflower florets?
It’s best to stick with fresh cauliflower for this recipe, as frozen florets tend to release more moisture and won’t get as crisp. But in a pinch, thaw and dry them very well before breading and baking.
Final Thoughts
Vegan Bang Bang Cauliflower is pure feel-good food: craveable, crunchy, tangy, and delightfully fun to share (or not!). Whether you’re a longtime plant-based cook or just looking for something bold and new, give this recipe a try—you won’t believe how quickly it disappears from the table. Happy cooking!
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Vegan Bang Bang Cauliflower Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This vegan bang bang cauliflower recipe features crispy baked cauliflower florets coated in a spicy-sweet sauce, perfect for serving as an appetizer or main course. The crunchy texture of the panko-crusted cauliflower pairs beautifully with the creamy and tangy bang bang sauce, creating a flavorful dish that will delight your taste buds.
Ingredients
Batter:
- 1 medium head cauliflower (cut into bite-sized florets)
- 1 cup all-purpose flour
- 1 cup unsweetened plant-based milk
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Breadcrumb Coating:
- 1 1/2 cups panko breadcrumbs
Bang Bang Sauce:
- 1/2 cup vegan mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon maple syrup
- 2 tablespoons fresh chives or green onions (sliced)
Garnish:
- Sesame seeds for garnish
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the batter: In a large bowl, whisk together flour, plant-based milk, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper to form a batter.
- Coat the cauliflower: Dip each cauliflower floret into the batter, then coat with panko breadcrumbs. Place coated florets on the baking sheet in a single layer.
- Bake: Bake for 25 to 30 minutes, flipping halfway, until golden brown and crispy.
- Make the sauce: While the cauliflower bakes, whisk together vegan mayonnaise, sweet chili sauce, sriracha, and maple syrup to make the bang bang sauce.
- Toss and garnish: Once baked, toss the cauliflower in the sauce or drizzle it on top. Garnish with chives and sesame seeds before serving.
Notes
- For an air fryer version, cook the coated cauliflower at 375°F for 15–18 minutes, shaking the basket halfway.
- Adjust sriracha to control the spice level.
- Serve as an appetizer, snack, or over rice for a main dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Main Course
- Method: Baking, Air Fryer
- Cuisine: Asian-Inspired, American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 280
- Sugar: 9 g
- Sodium: 540 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 0 mg
