This crispy, spicy, and sweet dish transforms cauliflower into a mouthwatering plant-based alternative to a popular comfort food. The combination of a crunchy coating and a sweet, tangy Bang Bang sauce makes it an irresistible choice for vegans and non-vegans alike. Whether you’re serving it as a party appetizer, a side dish, or a main course, this recipe delivers a satisfying kick of flavor with every bite.
Ingredients:
For the Cauliflower
- 1 large head of cauliflower, cut into bite-sized florets
- 1 cup unsweetened almond milk (or any other plant-based milk)
- 1 cup all-purpose flour (or chickpea flour for gluten-free)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
For the Coating:
- 1 cup breadcrumbs (gluten-free if desired)
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- Salt and pepper to taste
For the Sauce:
- 1/2 cup hot sauce (like Frank’s RedHot)
- 1/4 cup melted vegan butter or margarine
- 1 tbsp maple syrup or agave nectar (optional)
- 1 tbsp apple cider vinegar
Instructions:
1. Preheat the Oven:
Set your oven to 450°F (230°C) and line a baking sheet with parchment paper.
2. Prepare the Batter:
In a large bowl, whisk together the almond milk, flour, garlic powder, onion powder, smoked paprika, salt, and pepper. The batter should be smooth and thick enough to coat the cauliflower.
3. Make the Coating:
In another bowl, combine the breadcrumbs, thyme, oregano, smoked paprika, salt, and pepper.
4. Coat the Cauliflower:
Dip each cauliflower floret into the batter, letting any excess drip off. Then, coat the floret in the breadcrumb mixture, pressing to ensure the coating sticks well.
5. Bake:
Place the coated cauliflower on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until the cauliflower is golden brown and crispy.
6. Prepare the Sauce:
While the cauliflower bakes, whisk together the hot sauce, vegan butter, maple syrup (if using), and apple cider vinegar in a bowl.
7. Toss the Cauliflower:
Once baked, remove the cauliflower from the oven and toss it in the sauce until well coated.
8. Bake Again:
Return the sauced cauliflower to the baking sheet and bake for another 10-15 minutes until the sauce caramelizes slightly and the cauliflower crisps up again.
Nutritional Information (Per Serving):
- Calories: 300
- Total Fat: 10g
- Saturated Fat: 2g
- Sodium: 1200mg
- Total Carbohydrates: 48g
- Dietary Fiber: 6g
- Sugars: 6g
- Protein: 7g
Tips for Success:
- Use Fresh Cauliflower: For the best texture, make sure your cauliflower is fresh and firm.
- Gluten-Free Option: Substitute all-purpose flour and breadcrumbs with gluten-free versions to make this recipe completely gluten-free.
- Customizable Heat: Adjust the spice level of the sauce by adding more or less hot sauce to suit your preference.
- Reheating: Leftovers can be reheated in an oven or air fryer to regain their crispiness.
Serving Suggestions:
- As an Appetizer: Serve these crispy cauliflower bites with a side of vegan ranch for dipping.
- In Tacos: Add the cauliflower “chicken” to a soft taco shell with shredded lettuce, avocado, and salsa.
- In Wraps: Use it as a filling for wraps, paired with fresh vegetables and vegan mayo for a quick lunch option.
This Vegan Bang Bang Cauliflower ” is a healthy, flavorful, and ethical alternative to traditional fried chicken. Whether served as a snack, appetizer, or main dish, these crispy cauliflower bites will delight your taste buds and provide a satisfying plant-based meal.
